What you need: Makes 2-6 inch cakes
( I made an 8 and 6 inch cake here)
3 cups all-purpose flour
4 eggs
1 cup butter, at room temperature
2 cup sugar, powdered
2 tsp baking powder
1/2 teaspoon salt
1 tsp strawberry flavor and color
1 cup milk, at room temperature
Preheat the cooker or heavy bottom pan on the stove-top, on low heat. If you want to use the oven, preheat at 350 degree F/180 degree C
Combine baking powder, salt and flour in a bowl, and whisk or sift them all together. Set aside.
Grease the baking pans with butter, flour dust after. Coat the pans evenly, set aside.
Whisk the butter and sugar until creamy and the sugar has dissolved. Add in the eggs one at a time and beat them until light and fluffy. Add strawberry flavor and combine.
Add the flour into the egg mixture, in little batches. Combine. Add milk in, cut and fold the batter gently. Pour the batter equally into 2 pans.
Put a stand in the center of the cooker to hold the cake pans. Place the cake pans and close the lid. Bake for 35-40 minutes on low heat. (Do not use the pressure on the cooker, just close the lid)
If you are using the oven, bake them in the oven for 20-25 minutes.
To check, in a cooker, when the cake has left the sides of the pan, insert a toothpick; If it comes out clean, the cake is completely baked.
Remove and let them cool completely. Enjoy!
Note: Do not keep opening the lid to check on the cake. Wait a good 30-35 minutes. There is a good chance your cake will sink if you do so, on the stove-top. If you can smell the aroma of the cake all around the house, its nearly done :-)