Name: Basic Eggless Sponge Cake In Pressure Cooker
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 120 gm Wheat Flour ((See Note 3)); 2 tbsp Cornflour (See Note 4); 1/2 tsp Baking Powder; 1/4 tsp Baking Soda; 1/4 tsp Salt (See Note 5); 3/4 cup Sugar (See Note 6); 1/4 cup Oil (See Note 7); 3/4 cup Thick Curd (See Note 8); 1/2 tsp Vanilla Essence; 1/4 cup Milk (at room temperature (See Note 9)); 1/2 tbsp Vinegar

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This detailed recipe of Basic Eggless Sponge Cake In Pressure Cooker or in an oven is for all those who are willing to enter the world of baking but have a hitch in baking a cake. With very few ingredients, that too easily available in every kitchen, you can easily and fearlessly try out this recipe and win over your fears. This post will remove all your doubts and apprehensions.

I normally make chocolate cake or fruit cake or some other flavored cake and thus, this simple vanilla cake always take a back seat. And today when I baked it, first of all, my younger son Siddharth was all ga-ga for it. He liked it a lot and said was very much like Britannia Fruitcake.

A compliment coming from someone who doesn't like anything except chocolatey¦ be it chocolate cake or chocolate muffins or chocolate ice cream, means a lot. Eggless and made with wheat flour but still very soft and spongy.

You can have it plain or make ice cream sundaes or puddings or Lamingtons or Swiss rolls or do frosting and turn it into fresh fruit cake and many other things. You try out this recipe and I assure you neither will you miss eggs nor All Purpose Flour.

It is a very simple recipe, using ingredients easily available in your kitchen. I have used corn flour here but you can omit it if you don't have it or add maida in place of it. You can make this cake with all purpose flour also, in that case everything will remain same except the quantity of milk. You will be requiring approximately 2 tablespoon milk only.

This cake is oil based. I have always preferred oil-based cakes for two reasons. First of all, oil is always there in the kitchen whereas I have to arrange for butter.

Secondly, oil-based cakes are more moist. Well, this is my perception, you can use butter in place of oil if you wish so. You can bake this cake in OTG or Microwave Convection or on the gas stove.

When you try this Basic Eggless sponge cake in your pressure cooker then do not forget to share your feedback. It fuels my enthusiasm to post more good recipes. Most important: Go through the Notes given at the end before entering your kitchen to bake this cake.

Prep Time 15

Cook Time 40

Total Time 55

Served AsBreakfast, Brunch, Desserts, Snacks

CuisineIndian

Recipe Taste Sweet

Servings

Ingredients

Instructions

Notes

Please use standard measuring cups and spoons only. Never ever use cups lying in your kitchen for tea/ coffee, as they are of varied sizes.
You may use cake pan of your liking like a square, heart/flower shaped or any other. But please ensure that it is only half filled once the batter is poured into it and also that it fits into your pressure cooker.
Can make this cake with all purpose flour(maida) also. Can even use half of each flour, that is, 1/2 cup wheat flour and 1/2 cup all-purpose flour. In case you make it with all-purpose flour, adjust the quantity of milk, requires less quantity.
Corn flour is added for an extra sponge and feathery light. In case you don’t have it then you can skip this. In that case, take flour full 1 cup only or add all purpose flour in place of corn flour.
Salt is added to enhance the flavour of the sugar, so go ahead.
Use normal sugar. No need to powder it.
You can use any oil, be it refined, olive, canola or any other. Avoid coconut oil as it has very strong flavour. I have used groundnut oil here. Have used refined oil too in the past many times.
If your curd is too watery then keep it in the strainer for 10-15 minutes and then use. Also, do not use curd straight from the refrigerator. Let it remain on the kitchen counter for 15 to 20 minutes atleast.
The quantity of milk may vary depending on the consistency of curd used.
Salt maintains a constant temperature inside the pressure cooker and ensures even distribution of heat. Stand acts as an insulation between the flame and the cake pan. Without stand, the bottom of the cake will get cooked quickly.
Sifting is very important, especially in wheat cakes. The more you sift, the better the cake is. So, don’t avoid it.
Add vinegar in the last, when your pressure cooker/oven is ready. Immediately after adding vinegar, pour it into the baking tin and straight into the pressure cooker/oven.
Baking time may vary, so keep a check 25 minutes onwards.
Always invert cake on a wire rack otherwise it will turn soggy from the bottom.
In case, the top gets cooked fast, whereas bottom part needs more cooking, then cover the top part with aluminium foil.
This cake may not turn fully brown from the top.
Do not use the salt used for baking cakes etc for cooking purposes. Keep it aside for baking cakes only.