Pressure Cooker Eggless Sponge Cake Recipe
Pressure cooker eggless sponge cake recipe, a cake recipe that turns out really well in a pressure cooker that you don't even realise it's not baked in an oven.
Ingredients
- 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
Instructions
- 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!
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.
- 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