Easy Eggless Sponge Cake: Pressure Cooker & Oven Methods
55 minutes
1290 reads
About Easy Eggless Sponge Cake: Pressure Cooker & Oven Methods
Craving a slice of light, fluffy cake but intimidated by baking? This foolproof eggless sponge cake is so easy, even beginners will achieve perfect results. Imagine sinking your fork into a tender, moist crumb, bursting with flavor.Made with simple pantry staples, this recipe offers the magic of a classic sponge without any eggs! Whether you prefer the convenience of a pressure cooker or the traditional warmth of an oven, we've got you covered.Discover helpful tips and exciting variations to customize your cake with glazes, fillings, and your favorite flavors. Get ready to impress yourself and your loved ones with this delightful treat!
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
Dry Ingredients
- 120 gm Whole Wheat Flour whole
- 2 tbsp Corn Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
Instructions
- Grease a 6-inch round cake tin with oil and dust it with flour. Alternatively, line the tin with parchment paper. Ensure the tin fits inside your pressure cooker.
- If using a pressure cooker, remove the gasket and whistle from the lid. Add a layer of sand or salt to the bottom of the cooker and place a stand on top. Close the lid and preheat for 10-15 minutes over medium heat. This creates a makeshift oven.
- Sift together the flour, corn flour, baking powder, baking soda, and salt at least three times. Sifting aerates the dry ingredients, resulting in a lighter cake.
- In a separate bowl, whisk together the yogurt, oil, vanilla extract, and sugar until the sugar dissolves and the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients in 2-3 batches, mixing gently until just combined. Be careful not to overmix.
- Add the milk and mix until the batter reaches a smooth, pourable consistency.
- Stir in the vinegar. The vinegar reacts with the baking soda to create air bubbles, which helps the cake rise.
- Pour the batter into the prepared cake tin and gently tap the tin on the counter a few times to release any trapped air bubbles.
- Place the cake tin in the preheated pressure cooker or a preheated oven at 180°C (350°F). Bake for 40-50 minutes in the pressure cooker or 35-40 minutes in the oven.
- After 30 minutes, start checking for doneness. The cake is ready when a toothpick inserted into the center comes out clean and the top springs back lightly when touched.
- Once baked, remove the cake from the pressure cooker or oven and let it cool in the tin for a few minutes before inverting it onto a wire rack to cool completely.
- Slice the cooled cake and serve. Store leftover cake at room temperature for 2-3 days or in the refrigerator for up to a week.
Recipe Notes
Good To Know
- Use standard measuring cups and spoons for accurate measurements.
- You can use various cake pan shapes (square, heart, flower, etc.), but ensure it's only half-filled with batter and fits in your pressure cooker.
- All-purpose flour (maida) can be used in place of or in combination with wheat flour. Adjust milk quantity if using all-purpose flour, as it requires less.
- Corn flour adds a spongy texture, but can be omitted. Adjust the total flour to 1 cup or substitute with all-purpose flour if corn flour isn't available.
- Salt enhances the sugar's flavor.
- Regular sugar is fine; no need to powder it.
- Use any oil except coconut oil, which has a strong flavor.
- Strain watery curd for 10-15 minutes before using. Bring curd to room temperature before using.
- Milk quantity may vary based on curd consistency.
- Salt helps maintain even temperature in the pressure cooker, and the stand prevents the cake bottom from overcooking.
- Sifting flour is crucial, especially for wheat cakes.
- Add vinegar right before baking, then immediately transfer batter to the pan and pressure cooker.
- Baking time varies; check after 25 minutes.
- Invert the cake on a wire rack to prevent a soggy bottom.
- Cover the top with aluminum foil if it cooks faster than the bottom.
- The cake may not fully brown on top.
- Reserve the salt used for baking for baking purposes only.
Expert Tips
- For a richer flavor, try adding a teaspoon of vanilla extract or almond extract to the batter.
- To ensure even cooking, preheat the pressure cooker before adding the cake pan.
- Test for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Storage Instructions
- Once the cake has cooled completely, store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 288kcalCarbohydrates: 45gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 5mgSodium: 197mgPotassium: 85mgFiber: 1gSugar: 27gVitamin A: 47IUVitamin C: 0.2mgCalcium: 73mgIron: 1mg
Samira Gupta
Articles: 31
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I am going to try this, this weekend:)