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Basic Eggless Sponge Cake In Pressure Cooker

5 from 1 vote

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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 mins
Cook Time 40 mins
Total Time 55 mins
Recipe CategoryVegetarian
CuisineIndian
Recipe Taste Sweet
Servings 6
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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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Instructions
 

  • Take a 6 inch round cake tin. Brush it with oil and dust with flour. Or simply line it with parchment paper. Keep it aside. Ensure that this pan fits in your pressure cooker.
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • Preheat pressure cooker. For this, remove the gasket (rubber ring) and the whistle from the cooker lid. Lay sand/salt in the pressure cooker and keep a stand on it. Close the lid and preheat it for 10 to 15 minutes on medium flame. (See Note 10)
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • Sift together flour, corn flour, baking powder, baking soda and salt at least 3 times, for better aeration, which in turn will make the cake light. (See Note 11)
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • In a bowl, take thick curd, oil, vanilla extract and sugar. Beat thoroughly using a fork or wire whisk, for approx. 1 minute or till sugar dissolves.
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • To this, add the dry mix of flour in 2 or 3 batches.
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • Adjust consistency using milk.
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • Add vinegar. Mix lightly. (See Note 12)
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • Pour this cake mix into the prepared cake tin. Tap the tin, 2-3 times. This is done to release air bubbles in the cake batter if any.
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • Keep the cake pan in the preheated pressure cooker. Bake on low flame for 40 to 50 minutes. (See Note 13)
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • After around 30 minutes, you will start smelling the lovely aroma of the cake. But wait, it will take some more time. The cake is ready when a toothpick inserted in its centre comes out clean. Also, touch the cake and see that it is completely dry. I
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • After taking out of the pressure cooker, wait for 2-3 minutes and then loosen the sides with a butter knife.
  • Now invert the cake tin on a wire rack and tap to remove. (See Note 14 )
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • Once cooled, cut it into slices and serve with tea/ coffee/ smoothies or use as required.
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • You can serve it with chocolate sauce or with chocolate ice cream also. Or use it for making Lamingtons or for making /Ice cream Sundae or Pudding etc.
    Basic Eggless Sponge Cake In Pressure Cooker - Plattershare - Recipes, food stories and food lovers
  • Can keep this at room temperature for 2-3 days, depending on the weather. If kept in the refrigerator, even lasts for about a week.
  • You can bake this cake in an Otg also. For that: Preheat oven to 180º C for 15 minutes. Bake at 180 degrees centigrade for 35-40 minutes.
  • Variation: Instead of corn flour, add cocoa powder and make chocolate cake.

Notes

  1.  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.
  2. 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.
  3.  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.
  4. 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.
  5.  Salt is added to enhance the flavour of the sugar, so go ahead.
  6.  Use normal sugar. No need to powder it.
  7. 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.
  8. 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.
  9. The quantity of milk may vary depending on the consistency of curd used.
  10. 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.
  11. Sifting is very important, especially in wheat cakes. The more you sift, the better the cake is. So, don’t avoid it.
  12.  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.
  13.  Baking time may vary, so keep a check 25 minutes onwards.
  14.  Always invert cake on a wire rack otherwise it will turn soggy from the bottom.
  15.  In case, the top gets cooked fast, whereas bottom part needs more cooking, then cover the top part with aluminium foil.
  16. This cake may not turn fully brown from the top.
  17. Do not use the salt used for baking cakes etc for cooking purposes. Keep it aside for baking cakes only.
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5 from 1 vote

Recipe Nutrition

Calories: 288 kcal | Carbohydrates: 45 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 2 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Trans Fat: 0.04 g | Cholesterol: 5 mg | Sodium: 197 mg | Potassium: 85 mg | Fiber: 1 g | Sugar: 27 g | Vitamin A: 47 IU | Vitamin C: 0.2 mg | Calcium: 73 mg | Iron: 1 mg
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Samira Gupta
Samira Gupta

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