How to make cake in pressure cooker | Eggless cake in pressure cooker

By Swasthi's Recipes · 60 min

Ingredients

Instructions

1. Grease a 7-inch cake tray, dust it with flour, shake out the excess and tap it out over the sink. Or line it with parchment paper. Set aside.
2. Spread salt evenly over the base of a pressure cooker or a heavy large pot. Cover the salt with a plate and set a trivet or stand on the plate.
3. Remove the gasket and weight if using a pressure cooker. Cover with the lid and heat over medium heat.
4. In a mixing bowl, combine the milk, sugar, vinegar, melted butter or oil and vanilla, and stir until the sugar dissolves.
5. Sift the flour, baking powder, baking soda and salt into the wet mixture, then gently fold with a spatula or whisk until just combined. Do not overmix.
6. Pour the batter into the cake tray, tap it a few times on the counter, and brush the top with milk for a golden crust if you like.
7. Using tongs, place the cake tray on the trivet inside the hot cooker. Cover with the lid, leaving out the gasket and weight.
8. Cook on low heat for 50 to 60 minutes, until a tester inserted in the cake comes out clean. If the top is still moist, cook a few more minutes.
9. Cool the tray on a wire rack for 10 to 15 minutes, then turn the cake out onto the rack and let it cool completely before frosting or slicing.
10. To bake in an oven instead: preheat to 180°C (350°F) for at least 15 minutes and bake for 30 to 35 minutes, until a tester comes out clean. Adjust the time to your pan and oven.
11. For the optional chocolate topping: half-fill a pot with water and heat it. Set a bowl over the pot so it touches the hot water but not the pot's contents, keeping water out of the bowl. Add 100 g chocolate and stir until smooth. Make sure both the cake and the chocolate are cool, then pour the chocolate over the cake, spread it evenly and slice.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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