Eggless sponge cake in pressure cooker (no butter/condensed milk)
Eggless sponge cake made in pressure cooker.
Prep Time15 minutesmins
Cook Time55 minutesmins
5 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: International
Servings: 7inch cake tin
Calories: 287kcal
Author: Preeti
Ingredients
All purpose flour/maida 1 ½ cup
curd/yogurt 1 Cupuse curd at room temperature
oil ½ cup
sugar ¾ cup
vanilla essence 1 tsp
baking soda ½ tsp
baking powder 1 Tsp
For the oven set up
1Pressure cookerbetter to use any old and unused cooker
1cupof salt
1hot pot stand
Instructions
Preparations to be done for making a sponge cake in the pressure cooker:
Spread salt evenly in the base of the pressure cooker.
Keep a hot pot stand on the base.
Remove gasket and weight vent/whistle from the lid.
Close the lid.
Heat the pressure cooker on the lowest flame.
Prepare the cake tin
Grease the cake tin with oil and dust it with flour.
Remove the excess flour.
Line with a butter paper/parchment paper.
Making the sponge cake
Sieve all purpose flour/ maida twice. Keep it aside.
In a mixing bowl take curd & sugar. Mix it.
Add baking powder & baking soda. Mix it well.
Leave it aside for 5 minutes.
After 5 minutes bubbles will start to appear on the surface of the curd and sugar mixture.
Now add oil & vanilla essence and mix.
Slowly add all purpose flour/maida using cut & fold method.
Make smooth lump free batter.
Pour the prepared batter in the cake tin.
Tap it twice to remove any air bubbles.
Open the lid of the pressure cooker and place the cake tin over the stand.
Close the lid. Keep it on the lowest flame. Bake for 55 minutes.
Timings may differ so please check after 45 minutes. Check the cake by inserting a skewer in the middle of the cake. If it comes out clean means cake is done.
Switch off the flame. Take it out carefully.
Let it cool down for 3-4 minutes in the cake tin.
Remove the sides slowly with a knife.
Flip it on another plate.
Remove the butter paper. Again flip it.
Eggless sponge cake in pressure cooker is ready. Let it cool down completely.
Cut it and enjoy.
Video
Notes
You can bake the cake in the microwave at 180-degree Celsius for 30-35 minutes.
Preheating the pressure cooker is important.
Be careful while taking out the cake from the pressure cooker. The sides of the pressure cooker will be hot.
Let the cake cool down completely before slicing it.
Using butter paper is optional. If it is available then use it. It ensures that your cake base will not break when you de-mold the cake.
If bubbles do not appear on the surface of curd and sugar mixture then discard it because your baking soda is not active.