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.
Before you try this pressure cooker cake recipe, I highly recommend reading the post on how to make cake in a pressure cooker for the step by step information and also preparations and precautions to take.fter making a few different variations of it by now, I was a bit tired of the basic eggless sponge cake recipe I normally use. I wanted to try a new cake recipe in the pressure cooker and finally found time to try it out. 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.
Here are more no-bake recipes that don’t require an oven.
Pressure Cooker Eggless Sponge Cake Recipe
- 1 cup + 2 tbsp plain flour or maida
- 1/2 cup powdered sugar measure after powdering
- 1 cup milk powder
- 1 cup milk
- 3/4 cup unsalted butter at room temperature
- 1 tsp vanilla essence or extract
- 1/2 tsp salt
- 1/2 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 on how to make cake in a 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!
- 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.
- 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
Step by Step 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!