Make Delicious And Spongy Cake In Pressure Cooker

This recipe especially useful for those who want to bake a cake without an oven.

Eggless Sponge Cake in a Pressure Cooker 

INGREDIENTS:

• 1 cup + 2 tbsp plain flour 
• ½ cup icing sugar (measure after powdering)
• 1 cup milk powder
• 1 tsp of Baking powder
• ¾ tsp of Baking soda
• 1 cup milk
• ¾ cup unsalted butter, at room temperature
• 1 tsp vanilla essence or extract
• ½ tsp salt
• ½ cup chopped nuts or chocolate chips

INSTRUCTIONS:

• Sift the flour, Baking powder, Baking soda and salt together in a bowl.
• In another bowl, Cream the butter, powdered sugar, and milk powder together. beat until the butter and sugar are well incorporated.
• Add milk and vanilla to the creamed mixture and mix  well 
• Add the flour mixture in 2 additions to the above and whisk gently until no traces of flour remain.
• Finally, add the chopped nuts or chocolate chips and whisk it gently.
• Prepare the batter and set aside.
• Use a pressure cooker that’s at least 3 litres, but 5 litres is a good size. 
• Remove the whistle and gasket (the rubber insulation thing) on the lid of pressure cooker. 
• Do not need to add any water to the pressure cooker, more on that below.
• Preheat the pressure cooker for about 2 minutes by placing the plate or tray at the bottom of the pressure pan and closing the lid. 
• Gently lower the cake pan with a pot holder into the pressure cooker. Because of the pre-heating, the cooker will be hot so use a pot-holder and make sure to use a cake pan that fits comfortably inside your pressure cooker without the sides touching. 
• Close the lid after placing the cake pan and cook on medium heat for 5 minutes and then lower the flame. 
• The cake, depending on the size of your cake pan and pressure cooker, will take anywhere from 45 minutes to 1 hour to bake. 
• Check after 45 mins with a toothpick to make sure the cake is cooked through.
• Let the cake sit in the pan for about 10 mins 
• Remove from inside the cooker and gently invert it on a plate 
• Cool completely before serving

Chocolate Cake in a Pressure Cooker 

INGREDIENTS:

• ¾ cup of plain flour
• 1 tsp of Baking powder 
• ¾ tsp of baking soda 
• ¼ tsp of salt
• 3 tbsp of cocoa powder
• 3 tbsp of butter, softened at room temperature
• ½ cup of sugar
• 1 egg
• ¼ cup of water
• ¼ cup of milk
• ½ tsp of vanilla extract

INSTRUCTIONS:

• whisk flour, salt and baking soda together until combined well and keep aside 
• In another bowl, cream the butter and sugar with a whisk until it comes together. You can use an electric beater and beat well until the butter and sugar are well incorporated.
• Add the egg and beat well until the mixture is a bit fluffy
• Add water and cocoa to this and beat until the cocoa powder combined well
• Add ½ tsp of vanilla extract and mix again
• Add milk and mix gently again
• Now add the flour mixture in two additions, mix until no traces of flour remain and the batter is lump free. 
• Pour into a greased cake pan and lightly tap on the kitchen counter to remove any air bubbles in the batter.
• Preheat the pressure cooker for about 2 minutes by placing the plate or tray at the bottom of the pressure pan and closing the lid. Remove the whistle and gasket.
• Gently lower the cake pan with a pot holder into the pressure cooker and keep the flame very low.
• Close the lid after placing the cake pan and cook for about 45 minutes until a toothpick inserted into the cake comes out clean. The cake will also leave the sides of the pan.
•  Let the cake sit in the pan for about 10 mins 
• Remove from inside the cooker and gently invert it on a plate 
•  Cool the cake completely before  serving