After making a few different variations of it by now, I am a bit tired of the basic eggless sponge cake recipe I normally use. I wanted to try a new came recipe in the pressure cooker and finally found a nice one on the Tarla Dalal site. I adapted it to my taste and added some tutti frutti which was begging to be used.
While I have baked this eggless sponge cake in a pressure cooker, you can use your oven to bake it too, just make sure to adjust the baking time accordingly. Also, while this is an eggless cake, you can substitute some ingredients out and add eggs to the cake if that’s what you prefer.
While I don’t intend to use the pressure cooker for baking regularly, I did find one striking thing about this cake. The top and bottom of the cake was cooked perfectly and uniformly. Although I initially feared the top of the cake was burnt, it was actually cooked fine and was spongy and moist the entire day.
You can also steam a cake in a regular steamer. Check out the steamed chocolate cake recipe to see how.
PRESSURE COOKER EGGLESS SPONGE CAKE RECIPE
Preparation time: 15 minutes
Cooking time: 1 hour
Makes one 8″ cake
Recipe adapted from Tarla Dalal’s Pressure Cooker Chocolate Cake
- 1 cup + 2 tbsp of plain flour or maida
- 1/2 cup of powdered sugar (measure after powdering)
- 1 cup of milk powder
- 1 cup of milk
- 3/4 cup of unsalted butter, at room temperature
- 1 tsp of vanilla essence
- 1/2 tsp of salt
- 1/2 cup of tutti frutti (or any chopped nuts), optional
How to Make Eggless Vanilla Tutti Frutti Cake:
1. Sift the flour and salt together in a bowl. Or if you are lazy like me, use a fork and combine well.
2. In another bowl, Cream the butter, powdered sugar, and milk powder together. Actually, you can start with just the butter and sugar and then add the milk powder for easier creaming (use a whisk).
3. Add milk and vanilla to the creamed mixture and mix until well combined. The mixture may look curdled, that’s ok.
4. Add the flour mixture in 2 additions to the above and keep whisking…
… until no traces of flour remain.
5. FInally, add the tutti frutti and fold in gently.
6. Pour into a greased 8″ cake pan and lightly tap on the kitchen counter to remove any air bubbles.
7. Following instructions here on how to bake cake in pressure cooker, bake the cake for about an hour. You can check after 45 mins to see if it’s done. Mine took about an hour to be done.
8. The top looked like it had burned a bit and the sided had shrunk in a bit. I cooled the cake a bit and inverted it to a plate and it was perfectly cooked, not overdone at all. You can test with a toothpick or skewer to make sure the cake is cooked through.
Cool completely, slice, and serve!
- If you want to bake the cake in an oven and not make it in a pressure cooker, pre-heat oven to 180C/350F and bake for 30-35 mins until a skewer comes out clean when inserted into the centre
- If you want a chocolate sponge cake, add 2-3 tbsp cocoa powder to the flour when you sift it
- If you don’t want an eggless sponge cake, add 3 eggs instead of the milk powder + milk
- Since I was almost out of plain flour (maida), I used half cup maida and half cup atta in this cake which could be why it’s a bit denser than normal.
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