This classic cake is so easy in the PKP.
It’s worth letting the butter come up to room temperature so it’s easier to work with. Top with a dusting of icing sugar and some chopped strawberries to decorate.
200g caster sugar
200g butter (plus more for greasing)
200g self-raising flour
2 tsp baking powder
1 tsp vanilla essence
For the filling:
140g icing sugar
½ jar of strawberry jam (or Drew&Cole Stawberry & Pimm’s jam)
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Crack the eggs in to a mixing bowl and beat together with the sugar and butter until you have a thick pale mixture.
Add the flour, baking powder and vanilla essence and mix to combine.
Grease the inner pot with some extra butter then our in the mixture.
Close the lid and with the pressure release valve open, select the BAKE function and adjust the time to 40 minutes, then press START.
When the program has finished, carefully remove your cake and transfer to a cooling rack.
While your cake cools, mix together the butter and icing sugar to make your butter cream filling.
Once cooled, carefully slice in half and generously spread the jam on one half, cream on the other, then put back together to complete your cake.