Pressure cooker eggless sponge cake recipe: after all that talk yesterday about how to make cake in a pressure cooker, I thought the next logical thing was to share a pressure cooker cake recipe that’s especially useful for those who want to bake a cake without an oven. While a pressure cooker can’t replace all the functionalities of an oven, we can make great cakes in a pressure cooker and here’s a cooker cake recipe that worked really well for me.
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. You may also like this pressure cooker chocolate cake recipe. You really can’t make out these cakes were not baked but steamed or made in a pressure cooker.
- 1 cup + 2 tbsp plain flour or maida
- ½ cup powdered sugar (measure after powdering)
- 1 cup milk powder
- 1 cup milk
- ¾ cup unsalted butter, at room temperature
- 1 tsp vanilla essence or extract
- ½ tsp salt
- ½ cup tutti frutti (or any chopped nuts or chocolate chips), optional
- Sift the flour and salt together in a bowl.
- In another bowl, Cream the butter, powdered sugar, and milk powder together
- Add milk and vanilla to the creamed mixture and mix until well combined
- Add the flour mixture in 2 additions to the above and keep whisking gently until no traces of flour remain.
- Finally, add the tutti frutti and fold in gently
- Pour into a greased 8" cake pan and lightly tap on the kitchen counter to remove any air bubbles.
- 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. You can test with a toothpick or skewer to make sure the cake is cooked through.
- Let the cake sit in the pan for about 10 mins and gently invert it on a plate or wire rack
- Cool completely, slice, and serve!
Step by Step Pictures for Eggless Sponge Cake in Pressure Cooker
1. Sift 1 cup + 2 tbsp flour and 1/2 tsp salt together in a bowl. Or if you are lazy like me, use a fork and combine well.
2. In another bowl, Cream 3/4 cup unsalted butter,1/2 cup powdered sugar, and 1 cup 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 1 cup milk and 1 tsp 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 1/2 cup tutti frutti (or any other additions like nuts or chocolate chips if you’d like) 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. You can test with a toothpick or skewer to make sure the cake is cooked through.
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.
Cool completely, slice, and serve!
Notes:
- 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. You can also check out this chocolate cake made in pressure cooker.
- This recipe is adapted from Tarla Dalal’s pressure cooker chocolate cake recipe
- 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 plain four and half cup wheat flour in this cake which could be why it’s a bit denser than normal. Still tasted great so you can try that too.
For Pressure Cooker Cake Recipe in Hindi, Marathi, Urdu, Tamil, Telugu, etc, please use the Google translate button in the right sidebar. Thanks!
a keeper recipe that too without oven. i am so glad i found this, thank you!
Hlo…is baking powder not needed in this cake recipe..?
no
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Hye nags ur recipe r verry simply fine
Thanks nag,it came really well.I used the correct propotion of all ingredients….and this was the first time I am preparing a cake,I’m very happy and excited….
yay! thanks rekha
Hey nags, ur recipes r simply great and thanks to you for sharing. Just a lil confused on this 1 cup + 2 tbsp plain flour or maida. Does it mean a cup of maida plus 2 tbsp of maida? And plain flour is wheat or rice flour? M actually preparing for my kids bday n m gonna do a mock up for practice. Also pls lemme know abt the sweet creamy stuff on the top that cream cakes usually have. Sorry forthe dumb question.
hello kousik, plain flour refers to plain all-purpose flour or maida. and yes, 1 cup + 2 tbsp means 1 cup and 2 more tbsp. The frosting on cakes is usually buttercream. you can google for a good buttercream recipe.
thank you so much for giving this ezy sepsts the pics looking yummy bt i hve doubt can i really make this cake…. i’ll try …and also thanks for how to make cake with out oven..
of course you can! try and let me know 🙂
1cup flour means 140 gm and 1cup milk means 240 ml..is it the right measurement for the cake? And will u pls tell me the exact quantity of butter in grams??
i used the same cup for everything. my one cup is 240ml liquid, just use the same to measure flour and butter too. i didn’t weigh my ingredients for this recipe so can’t give you the exact measurement in grams, sorry about that.
Hiii really cake looks yummy… want to try this.. tq so much for posting this with pics… that too without baking powder and baking soda.. wow!! I think have to try with good patience.. Just having doubt… in the place of essence can we use saffron (dipped in water or milk)… Just simply want to know this..
yes you can, will give the cake a slightly different flavour. vanilla tastes best though, in my opinion 🙂
Sorry to say this! I tried it today fr my mom’s bday… bt I turned out very dense n hard. No sponginess nor puffiness. Nething to improve? Wt can b added to gt a puffy cake?
hi, sorry to hear it didn’t turn out well. as you can see from pics and many many people who have tried before, the recipe does work. it’s hard to say what went wrong in your particular case.. maybe try sieving the flour? make sure your leavening agents are new and still active.
hey
no need to add soda???
nope
No baking soda and baking powder why???
it’s not needed in this recipe
Can I add clarified butter or ghee in place of unsalted butter
the flavour and texture will differ too much but you can try
If the batter will be on two halves it will be cooked properly? Please guide me
i am not sure what that means “batter will be on two halves?”
My cake puffed up while baking in cooker then it went down.. telhe cake was soft but dense in some parts. Any suggestions?
Looks like the heat wasn’t working out properly for baking. Ensure you keep your heat to a simmer only.
If I don’t add tutti futti or any other thing will it be ok
And my pressure cooker is 2 litres only will it be possible to make it
yes that’s ok. 2 litres cooker will be fine but use a container that’s small enough and doesn’t touch the sides of the pressure cooker while cooking
i made a cake and for my mom and she was supppppeeerrrrrr se upppppaaaaarrrrrrr after eating that cake n it was truely reallu amazing..
Thank you Kriti
hi ..
cake came out well. I made it in steel container.
thanks for such an easy recipe.
so glad it worked for you. thank you for leaving a note 🙂
Hi..I tried preparing egless cake in pressure cooker. It didn’t turn well. No idea what was the problem?..
I cooked it for almost one and a half hour. But still it didn’t cook properly.. It wasn’t puffy..
Suggestions please…
sorry to hear that medha, really hard to tell what goes wrong in a kitchen when i can’t see what steps you have taken… as you can see, i have step by step pics and always get perfect cake when i follow this
Hi. I loved the way you have explained each step with care! And I’m going to try this one. .
Thank you for the recipe..
Btw what would be the exact quantity of a cup
thanks Rubes. please use a measuring cup to measure it. mine is around 240grams
I made it . But cake was completely burned down and sides. . As I made it first time. But followed the steps u said . Could u suggest me what’s could be my mistake
hello, looks like the heat was too much or the cooker was too small for the cake pan used. please use very low flame when cooking the cake and also use a small container that doesn’t touch or sit very close to the sides of the cooker.
Can we add crushed chocolate biscuits instead of chocolate chips and tutti fruity ?
yes but the texture will be different. the biscuits will remain crunchy and won’t melt
Hello Suhasini, try this eggless sponge cake recipe instead that doesn’t call for milk powder
Baking powder is missing from the ingredients…
Hi Push, it’s not missing. I didn’t use baking powder in this recipe. If you want to include it, add 1/2 tsp with the flour.
Thank you…
It’s very tasty and easy to do
Thnk u so much .U made my work easy…