Tuesday, January 12, 2016

Eggless cake in Pressure Cooker

Dear friends,

I have been MIA in this blog for almost a year. Have been experimenting many recipes, but couldn't take pictures or type the recipes. Hope this year I will start a fresh with more post in my food blog too.

I am today here to share you the recipe of Eggless sponge cake made in pressure cooker.

This is my 8th attempt of doing a cake. Have tried cakes without using the oven in many ways by steaming, using water in P. C, pan type, with an empty Pressure cooker and finally got this fluffy sponge cake made through pressure cooker filled with sand.

  1. Butter  - 1/2 cup should be at room temperature (normal cooking oil can be used instead of butter)
  2. Maida - 1 cup
  3. Milk - 1/2 cup
  4. Sugar - 6 tbsp
  5. Condensed Milk - 4 tbsp
  6. Vanilla essence - 1 teaspoon
  7. Apple cider vinegar - 1 teaspoon(1/2 cup curd can be added if you don't have vinegar)
  8. Baking powder - 1 teaspoon
  9. Baking soda - 1 teaspoon

Setting Pressure Cooker to prepare cake
  • Fill the pressure cooker base with sand inside (1 inch level to be filled)and place the separator plate over it and preheat the cooker at high flame with lid covered(no gasket and no whistle) for about 15 mins.
Separator plate
To prepare Cake Batter
  1. Powder the sugar in mixer jar 
  2. Add butter to the sugar and run the mixer for 1 minute(if you have hand blender you have avoid using mixie)
  3. Now add condensed milk and milk to it and press the pulsator three to four time so that it blends well.
  4. Now empty the mixed content to a big bowl and add vanilla extract and vinegar and beat with a ladle at a time. 
  5. Sieve the flour together with baking powder and baking soda. 
  6. Slowly add the flour mixture and beat after each addition until all of the flour is mixed well without lumps( consistency should be in between idli and dosa batter - not too thick or thin)
  7. Now grease the aluminum pan (which you get along with cooker) with butter and dust it with maida.
  8. Pour the batter into the pan and spread it evenly
  9. Now open the cooker carefully and place the pan on the separator plate and close the lid.
  10. Reduce the flame to medium and allow it cook for 50 minutes.
  11. Insert a thin knife in the center of the cake if it comes out clean, your cake is ready.
  12. Switch off the flame and allow for 10 minutes and then open the lid.
  13. You can see the puffed up cake inside the pan and take it out with the help of holder as the sides of the cooker will be very hot and allow the cake to cool for 2 minutes and gently tap off on a plate. it will come out easily.
  14. Garnish it with powdered sugar or eat as it is.

1 comment:

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