Instructions

• Preheat your pressure cooker by setting it up with a rack and a little water for steam. While that’s heating, grease and line a 9-inch round cake pan with parchment paper so it won’t stick.
• In one bowl, whisk the egg yolks and vanilla extract together until smooth and a bit glossy. This is where the cake gets its rich base.
• Stir the Greek yogurt into the yolk mixture until everything is combined nicely. That tangy yogurt is what keeps your cake moist and light.
• In another dry bowl, start whisking egg whites with the salt until soft peaks form. Gradually add sugar while whisking until you get stiff, glossy peaks that hold shape.
• Take care here y’all—gently fold the egg whites into the yogurt mixture in three portions. You wanna keep that mix airy, so don’t dump or mix too fast or you’ll lose that fluff.
• Sift the starch over the batter and fold it in slowly till it’s fully mixed but the batter stays light and smooth.
• Pour the batter into your prepared pan and smooth out the top. Place the cake pan on the rack inside your pressure cooker, close the lid, and set the valve to seal.
• Cook on high pressure for about 30 minutes. When done, let the pressure do a natural release, meaning don’t open the valve right away—let the steam soft-pedal out slow so the cake settles perfectly.