Eggless sponge cake in pressure cooker (no butter/condensed milk)

Eggless sponge cake recipe in a pressure cooker with step by step photos and a video. Making a sponge cake in a pressure cooker is easy. I have shared many cake recipes on this website that I baked without an oven. You can bake this basic sponge cake and then decorate it with icing for any celebrations. Or, you can simply enjoy it with evening tea/coffee 🙂

This sponge cake recipe is eggless and is made without an oven. The best part is that the cake tastes so yummy without the use of butter or condensed milk in it. This is an ideal sponge cake recipe for any beginner in baking. So, if you haven't baked any cake then give this recipe a try. This is a no-fail recipe. You can bake the same eggless sponge cake in the oven.

Tips & Tricks to make a perfect eggless sponge cake in the pressure cooker:

1. The key to getting a perfect sponge cake depends upon making a perfect cake batter.
2. Measure all the ingredients properly. Use measuring cups and spoons for making the cake.
3. Do not skip any ingredient. Each ingredient is important. Cake baking involves a little bit of science in it. So, follow the recipe strictly.
4. Mix the dry ingredients to wet ingredients with cut & fold method. If you mix it vigorously then the cake will become dense. So make sure that the batter is folded gently.
5. There are a few recipes that suggest preheating the pressure cooker on medium flame. But I bake it always on low flame. It comes out perfect every time so do bake it on low flame.
6. Always bake the cake in a preheated oven/preheated pressure cooker.
7. While baking the cake in a pressure cooker, always use a cake tin. If you use a steel vessel for baking the cake then there may be chances that the cake will stick to the bottom. Steel gets heated up faster and can cause disaster.
8. Once the batter is ready, put it immediately in the oven. Do not wait or keep the batter outside for too long.
9. Use all the ingredients at room temperature. Do not use anything directly from the refrigerator.
10. Let the cake cool down completely before slicing it. I will recommend to let the sponge cake cool down completely and then wrap it in a cling wrap and then refrigerate for at least 2 hours before slicing it.

You can use the same cake base and make any of the following cakes:

1. Honey cake  
2. Black forest cake with chocolate lace wrap
3. Doll cake 

Recipe Card

Eggless sponge cake in pressure cooker (no butter/condensed milk)

Eggless sponge cake made in pressure cooker.

Print Pin Rate

Course: Dessert

Cuisine: International

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

5 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 7 inch cake tin

Calories: 287kcal

Author: Preeti

Ingredients

• All purpose flour/maida 1 ½ cup
• curd/yogurt 1 Cup use 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

• 1 Pressure cooker better to use any old and unused cooker
• 1 cup of salt
• 1 hot 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

1. You can bake the cake in the microwave at 180-degree Celsius for 30-35 minutes.
2. Preheating the pressure cooker is important.
3. Be careful while taking out the cake from the pressure cooker. The sides of the pressure cooker will be hot.
4. Let the cake cool down completely before slicing it.
5. 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.
6. If bubbles do not appear on the surface of curd and sugar mixture then discard it because your baking soda is not active.

Nutrition

Calories: 287kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @theyummydelights or tag #theyummydelights!

How to make the eggless sponge cake in a pressure cooker with step by step photo:

Preparations to be done for making a sponge cake in the pressure cooker:

Make an oven set up for baking the cake in pressure cooker.

1. Spread salt evenly in the base of the pressure cooker.
2. Keep a hot pot stand on the base.
3. Remove gasket and weight vent/whistle from the lid. Close the lid.
4. Heat the pressure cooker on the lowest flame.

Prepare the cake tin

5. Grease the cake tin with oil and dust it with flour.
6. Remove the excess flour.

7. Line with a butter paper/parchment paper.

Making the eggless sponge cake in pressure cooker

8. Sieve all purpose flour/ maida twice. Keep it aside.

9. In a mixing bowl take curd & sugar. Mix it.

10. Add baking powder & baking soda. Mix it well.
11. Leave it aside for 5 minutes.

12. After 5 minutes bubbles will start to appear on the surface of the curd and sugar mixture.
13. Now add oil & vanilla essence and mix.

14. Slowly add all purpose flour/maida using cut & fold method.
15. Make smooth lump free batter.

16. Pour the prepared batter in the cake tin.
17. Tap it twice to remove any air bubbles.
18. Open the lid of the pressure cooker and place the cake tin over the stand.

19. Close the lid. Keep it on the lowest flame. Bake for 55 minutes.
20. 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.
21. Switch off the flame. Take it out carefully.
22. Let it cool down for 3-4 minutes in the cake tin.
23. Remove the sides slowly with a knife.

24. Flip it on another plate.
25. Remove the butter paper. Again flip it.

26. Sponge cake is ready. Let it cool down completely.
27. Slice it and enjoy.

Please leave your valuable suggestions, feedback or any query related to the recipe in the comment box. If you make this recipe in any other way, do share your tips and suggestions to make it better. Till then enjoy your day.........Happy Cooking 🙂

Preeti

Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.