Cooker Cake, How to Make Cake in Pressure Cooker
Learn how to make cake in pressure cooker without a oven. This recipe yields a soft, moist and delicious eggless cake. If you do not have a pressure cooker, you can use any aluminum deep pot with a heavy bottom base.
© Swasthi's Recipes
Servings: 8
Ingredients
- 1½ cups all-purpose flour (maida or wheat flour) (190 grams)(organic)
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ cup sugar (+ 2 tbsp optional) (organic)
- ½ cup oil (or melted butter)
- 1 cup milk (do not use cold milk)
- 1¼ tablespoon vinegar (with minimum 5% acidity)
- 2 teaspoons vanilla extract (or few drops essence)
Frosting (optional)
- 100 grams chocolate (any chocolate or chocolate chips)
Instructions
Prepare the Cooker or Pot
- Grease a 7 inch cake tray. Dust with flour evenly, shake it and invert it in the kitchen sink to remove excess flour. Or simply line a parchment paper. Set this aside.
- Add salt to a pressure cooker or any heavy bottom large pot/ kadai and spread it evenly.
- Cover the salt with a plate. Place a ring/trivet or hot pot stand over the plate.
- Remove the gasket and weight, if using a cooker. Cover the cooker or pot with a lid and begin to heat it on a medium heat.
Make Cake Batter
- Pour milk, sugar, vinegar, melted butter (or oil) and vanilla to a mixing bowl. Stir well until sugar dissolves.
- Place a sieve over the bowl. Add flour, baking powder, baking soda and salt to the sieve. Lightly mix them up with a spoon. Sieve it. (check video for help)
- Gently mix the wet and dry with a spatula or a whisk, until the flour is just combined well. Do not over mix the batter.
- Pour this to the cake pan. Knock it a few times over the counter. Brush milk on top to get a golden top. This is optional.
How to Make Cake in Cooker
- Hold the cake tray with a tong and place inside the cooker/ pot, on top of the trivet/ring or stand. The cooker has to be hot inside at this stage.
- Cover the cooker with the lid. Pls note the gasket & weight have to be removed.
- Bake for 50 to 60 mins on a low flame. When the cake is completely baked, a tester inserted comes out clean.
- The cake top will be fairly dry when you touch it. If it is still moist, bake for few more mins.
- Cool the cake tray for 10 to 15 mins over a wire rack, so it won't sweat at the bottom. Later invert it on to a wire rack.
- Cool completely before frosting or slicing.
To Bake in Oven
- Preheat the oven to 180 C or 350 F for at least 15 mins.
- Bake it for 30 to 35 mins. Tester inserted comes out clean. Adjust the time to suit the size of your pan and oven.
Frosting (optional)
- Pour water to a pot and heat it. The water level has to be less than half.
- Place another bowl or pan over the pot. The bottom of the bowl or pan must touch the hot water but not the pan inside.
- Also make sure water doesn’t seep into the top bowl or pan.
- Add 100 grams of chocolate or chips. Keep stirring until the chocolate melts and turns smooth.
- Make sure the cake and the chocolate both are cool and not hot.
- Pour the chocolate over the cooled cake and spread it evenly. Top with some sprinkles if you have. Slice the cake and enjoy.
Video
Nutrition
Calories: 282kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 199mg | Potassium: 144mg | Sugar: 20g | Vitamin A: 405IU | Calcium: 75mg | Iron: 1.2mg
