Eggless Cake in Pressure Cooker | Vanilla Cake Recipe
Mint's Recipes
Mint's Recipes
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Ingredients

  • 20 mins Cook time
  • 35 mins Total time
  • 55 mins Eggless Cake in Pressure Cooker | Vanilla Cake Recipe Author: Reshu Drolia Recipe type: Baked Cuisine: Indian Serves: 4 Ingredients Ingredients: 1¼ cup all purpose flour 200 grams condense milk 100 grams butter 2 tbsp powdered sugar 1 tsp baking powder 1 tsp baking soda ½ cup water/ milk 1 tsp vanilla essence Instructions Take 5 litre pressure cookers and fill the cooker with 2 cups of salt and spread it all around. Now place the plate or any stand on top of the salt layer. Place the lid on top of the pressure cooker no need to close the lid and preheat the cooker for 8-10 minutes on medium low flame with the salt. In a mixing bowl add all the dry ingredients all purpose flour, baking powder, soda and mix it well. Take another bowl put butter (it should be at room temperature), sugar and whisk it well for 2 minutes Now add condense milk, vanilla essence and mix it well again using whisk. Lastly add ½ cup of water and beat/ whisk till the batter becomes smooth and fluffy. Batter is ready Grease the base and walls of baking tin with oil or butter. Sprinkle a tsp of all purpose flour and swirl the pan so that flour will stick to all over the greased pan and also around the edges. Now invert the cake pan and throw out the excess flour. Transfer the prepared batter into the greased and dusted tin and tap the pan. Place the cake pan carefully on stand inside the cooker. Close the lid, remove the whistle and bake the cake on low heat for 35-40 minutes or till the cake turns golden. You can check the cake in between after 20 minutes by removing the lid. After 35 minutes open the lid and check the cake by inserting the toothpick, if the tooth pick comes out clean it means cake has cooked properly and if it is sticky then cover the lid again and cook for some more time. Take out the cake pan from the pressure cooker and keep aside to cool for 10 minutes at room temperature. Once it cools down a bit, scratch the sides of the pan, invert the tin and tap sharply to unmould the cake. Let it cool completely before frosting. Your eggless vanilla cake is ready. Decorate the cake as per your wish or you can eat the cake like that only. Cut into slices and serve Notes For perfect taste and texture follow the steps and ingredients as I have mentioned.You can refrigerate the cake and store it in an airtight container for a week. Cake will become little hard after keeping it in the fridge so for better taste and softness eat it fresh.You can bake the cake without using salt also but this way cooker may damage and putting salt or sand inside the cooker prevent cooker from damage.You can use steel utensil also while making in pressure cooker but I will suggest you to use microwave or oven proof baking bowl for better result.Do not pour water inside the cooker as we are not steaming the cake.Make sure the butter is always at room temperature before using. If in case you forgot to take out the butter from refrigerator, in that case microwave it for 10 seconds to make little soft. Nutrition Information Serving size: 1 Calories: 505 Fat: 24.5g Carbohydrates: 63.6g Sugar: 33.2g Sodium: 512mg Fiber: 1.1g Protein: 8g Cholesterol: 66mg 3.5.3226

Instructions

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