How to make whipped cream: Place your mixing bowl in the freezer for 15 minutes.

Whip the cream in the chilled bowl until soft peaks form. Add the vanilla and powdered sugar. Continue to whisk until light and fluffy. Spread between your cake layers.

In bowl mix maida, backing soda, baking powder and coco powder. Mix it well.

Another bowl mix milkmade, butter, vanilla extract and 1/2 cup milk. Mix it well. Add dry ingredients. Add sugar powder as required milk. Mix it well.

Grease a small 6" cake pan with butter and pour the batter in

Tap the cake pan firmly on the kitchen counter a couple of times to remove any air bubbles in the batter

Preheat the pressure cooker by placing the plate or tray at the bottom of the pressure pan and closing the lid (no water needed, no gasket needed on the lid)

Heat on medium flame for about 2 minutes until the cooker is hot

Gently lower the cake pan with a pot holder into the pressure pan

Close the lid and keep the flame very low (simmer).Cook for about 45-50 minutes until the a toothpick inserted into the cake comes out clean. The cake will also leave the sides of the pan, which is a good indication that it's cooked

Remove from inside the cooker and cool for 10 minutes in the cake pan

Then, gently invert onto a cooling rack or plate and cool the cake completely before cutting and serving

Cut 2 layers of cake and spread sugar syrup then spread whipped in middle part.

Cover with whipped cream and garnish with cherry.