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Vanilla Sponge Cake in Pressure Cooker without egg, oven | कुकर मैं केक बनाने का सबसे आसान तरीका ||

211 views · Published 20 January 2018 · 8:38 · Indexed 13 October 2026

Channel: Payals Palette · 2018 · Howto & Style

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Lets make Eggless vanilla tutti fruity chocolate Cake in COOKER. #cake #lockdown #cooking #howtobakecake #cakewithoutoven #pressurecookercake #steamercake #egglesscake 

Please TURN ON CAPTIONS. to read in ENGLISH.. 
#howtobakecake #egglesscake, 
Ingredients-
Salt – 1 cup (for baking only)
Butter- 3 tbsp / 45 grams
Oil-  4 tbsp / 42.5 ml
Powdered Sugar-  1/3 cup // 55 gms
Condensed Milk-  Half cup / 200 gm
Milk- 1 cup / 240 ml
Vinegar- 1 ½ tsp
Vanilla essence- 1 tsp
Maida/ refined flour- 1 ½ cups / 195 gms
Baking soda- ½ tsp
Baking powder- 1 ½ tsp
Tuti fruity- 1 tbsp
Chocolate chips- 1 tbsp. 

Method-

Prepare a  7 inch cake tin (u can use any measurement) by cutting a parchment (butter) paper for it . Alternatively, you can grease cake tin using butter and dust with flour. 

Add 1 cup of Salt in cooker and spread evenly, place a stand , wire stand or anything in the bottom and place a perforated plate . close the lid, REMOVE the whistle and rubber and pre-heat for about 15 minutes . If u are using oven, then preheat at 160 degree C for 15 minutes

In a mixing bowl, add butter, oil, and powdered sugar, whisk till smooth. Once its creamy, add condensed milk and whisk again untill thick and fluffy..

Mix vinegar, vanilla essence with the room temperature MILK, and keep aside

Sieve the Flour, baking powder and baking soda to mix everything  well. 

Get back to the condense milk mixture, and add the sieved flour mixture to it. Gradually keep adding the milk+vinegar mixture and whisk it to ensure there r no lumps and till it becomes a smooth batter.

Stick the parchment paper to the cake tin with a little batter , and pour the batter and tap the tin to release air bubbles

Place the cake tin carefully inside the pressure cooker using tongs (or wear gloves) . Close the lid without whistle and rubber and adjust heat to LOW and bake for 30-35 minutes. Alternatively, You can bake it in Oven at 180 C for 40 minutes

Once done, check the cake by poking in toothpick or knife, if its clear, take out the cake tin, let it cool down at room temperature. If you feel the crust is crispy ( which will not be in my recipe), then cover it with a damp muslin cloth so that it becomes soft with the steam… 
 And then demould it and cut it in slices and ENNJJOOOYYYY…

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