Eggless sponge cake is a very basic cake. It is soft, moist, delicious and as it name suggests spongy. This particular cake has been baked in a pressure cooker. Still it is nothing less than perfect. Having said that I also need to mention that cookers are not meant for baking. So if you are a crazy baker and even if you are not all that crazy, it is better to invest in a good oven and then just bake and bake and bake. After all, happiness is knowing that there is a cake in the oven.
I have an oven with a glass top. I love to see my cakes rise. But this time I felt blind. I just had no clue how the cake was behaving inside the cooker. I was anxious. Yes, baking has that effect on me. It can make me anxious, nervous, happy, sad etc etc etc. Anyways after the longest 40 minutes when I opened the pressure cooker the anxiousness immediately converted into happiness. The cake had doubled, it had browned beautifully, I had rose evenly, it couldn’t have been better.
Looking for more eggless cake recipes? Find a collection of eggless and easy cakes –> here.
1. Prepare the cooker for baking the cake : For that take a large cooker at least 5 l capacity. Make a salt bed at the bottom. You will need some 200 g to 350 g salt for this. It depends on the size of the cooker. Place a plate with holes on it. The holes will ensure that the heat passes to the cake tin. Preheat this cooker for 10 minutes.
2. Prepare the cake pan : Take a 7” cake pin. Grease it with butter or oil and line it with a greased parchment paper.
3. Mix the sugar, butter and oil : In a large bowl take 3 tbsp butter. The butter should be at room temperature. Add 3 tbsp oil. The oil should be at room temperature;). Add 1/3 cup powdered sugar.
4. Whisk the mix for 1 minute : The mixture will be well incorporated and light.
5. Prepare the condensed milk mix : Add 3/4 cup condensed milk to the above mix. Whisk for 3-4 minutes. The mixture will become absolutely flowy and smooth.
6. Prepare the milk mix : Take 1 cup milk. The milk SHOULD NOT be cold. Add 1 and 1/2 tsp vinegar. Add 1 tsp vanilla extract. Mix.
7. Keep aside for 5 minutes : Let the condensed milk mix and milk mix have some last time conversations.
8. Toss the chopped nuts in some flour (out of 1 and 1/2 cup flour) : I have read that this avoids the sinking of nut but frankly I did not see that happening. Still, since I had done it I have mentioned it.
9. Prepare the dry ingredients mix : Sieve together 1 and 1/2 cup all purpose flour, 1 and 1/2 tsp baking powder and 1/2 tsp baking soda.
10. Mix the dry ingredients and condensed milk mix and milk mix : Add the dry ingredients to the condensed milk mix. Add in batches. Also add the milk mix. Add in batches. Fold in everything. DO NOT OVER-MIX.
11. Pour the batter in the greased pan
12. Bake the cake : Place the cake pan in the pre-heated cooker. Close the lid. REMOVE THE WHISTLE. Let it bake for 35-40 minutes or till the inserted toothpick comes out clean.
13. Slice the cake : Let it cool completely and then demould it. Cut it and serve.
14. Bon appétit
PREP TIME 15 minutes
COOK TIME 45 minutes
TOTAL TIME 60 minutes
• 3 tbsp or 40 g butter
• 3 tbsp or 45 g oil
• 1/3 cup or 50 g powdered sugar
• 3/4 cup or 240 g condensed milk
• 1 cup or 240 ml milk
• 1 and 1/2 tsp vinegar
• 1 tsp vanilla extract
• 1 and 1/2 cup or 200 g all purpose flour (maida)
• 1/2 tsp baking soda
• 1 and 1/2 tsp baking powder
• 1/4 cup chopped nuts (optional)
• 200 g salt for baking the cake
1. Prepare the cooker for baking the cake.
For that take a large cooker of at least 5 l capacity.
Make a salt bed at the bottom. You will need some 200 g to 350 g salt for this. It depends on the size of the cooker.
Place a plate with holes on it. The holes will ensure that the heat passes to the cake tin.
Preheat this cooker for 10 minutes.
2. Prepare the cake pan.
Take a 7” cake pin. Grease it with butter or oil and line it with a greased parchment paper.
3. In a large bowl take 3 tbsp butter. The butter should be at room temperature.
Add 3 tbsp oil. The oil should be at room temperature 😉
4. Add 1/3 cup powdered sugar.
5. Mix everything using a whisk for 1 minute.
The mixture will be well incorporated and light.
6. Add 3/4 cup condensed milk to the above mix.
7. Whisk it for 3-4 minutes.
The mixture will become absolutely flowy and smooth.
8. Take 1 cup milk. The milk SHOULD NOT be cold.
Add 1 and 1/2 tsp vinegar.
9. Add 1 tsp vanilla extract. And mix everything.
10. Keep aside for 5minutes. Let the condensed milk mix and milk mix have some last time conversations 😀
11. Toss the chopped nuts in some flour (out of 1 and 1/2 cup flour).
I have always heard and read that this avoids the sinking of nut but frankly I did not see that happening. Still, since I had done it I have mentioned it.
12. Prepare the dry ingredients mix.
Sieve together 1 and 1/2 cup all purpose flour, 1 and 1/2 tsp baking powder and 1/2 tsp baking soda.
13. Bring together the dry ingredients and condensed milk mix and milk mix.
14. Add the dry ingredients to the condensed milk mix. Add in batches.
Also add the milk mix you add the dry ingredients. Add in batches.
Fold in everything.
DO NOT OVER-MIX
15. Pour the batter in the greased pan.
16. Bake the cake
Place the cake pan in the pre-heated cooker.
Close the lid. REMOVE THE WHISTLE.
Let it bake for 35-40 minutes or till the inserted toothpick comes out clean.
17. Slice the cake
Let it cool completely and then demould it.
Cut it and serve.
18. Bon appétit.
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