Cooker Cake | Eggless Pressure Cooker Cake

User Reviews

4.8

162 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    1 hr

  • Servings

    6 slices

  • Calories

    252 kcal

  • Course

    Dessert

  • Cuisine

    International

Cooker Cake | Eggless Pressure Cooker Cake

Eggless sponge cake recipe made in cooker with step by step photos. Spongy and a soft, light textured delicious egg free sponge cake recipe made in a pressure cooker.

I Made This!

121 people made this

Save this

97 people saved this

Ingredients

Servings

Dry ingredients to be sifted

  • 1 cup all purpose flour - 125 grams
  • ½ teaspoon baking powder

Wet ingredient

  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence

For the butter+condensed milk mixture

  • ¼ cup salted butter - 40 grams, you can also use unsalted butter
  • ½ cup sweetened condensed milk
  • 3 tablespoons sugar
  • ½ cup water
Add to Shopping List

Instructions

Preparation

  1. First grease a 5.5 inches (diameter) and 2.75 inches (height) pan very well with some butter. Keep aside.
  2. Place a mixing bowl beneath a sieve. Add all purpose flour and teaspoon baking powder in the sieve. If using unsalted butter, then you can add a light pinch of salt in the flour. Sift once.
  3. Sprinkle vanilla extract or vanilla essence all over the flour. You can also choose to add vanilla extract later after mixing the batter.
  4. Take a 5 to 6 litre pressure cooker. Remove the gasket (rubber ring) from the lid. Also remove the vent weight (whistle) from the lid.
  5. Now take the cooker and spread 1 cup of sea salt evenly all over the bottom in one single layer.
  6. Keep a heat proof stand or wired rack or trivet on the layer of salt inside the cooker.
  7. Begin to heat the cooker on a low flame on a stovetop. Keep the heat to its lowest and preheat for 5 minutes.

Making batter

  1. Meanwhile, in a pan, take salted butter, sweetened condensed milk, sugar and water. I used raw sugar. You can also use white sugar.
  2. Place the pan on stovetop and heat this mixture on a low flame.
  3. Stir with a spatula so that the butter melts. Mix everything very well with the spatula.
  4. Let this mixture come to a gentle simmer on a low heat.
  5. When this mixture comes to a gentle simmer, then immediately add it in the flour mixture.
  6. With a wired whisk begin to mix with a light pressure, so that over mixing does not happen. 
  7. While mixing you will come to know if the batter is going to be thick or too thick. The batter in this recipe is of medium consistency – neither thick nor thin. 
  8. Depending on the quality of flour, you may need to add less or more water. If the batter becomes thick, then do add ¼ cup more hot water. So do keep some hot water handy.
  9. Whisk to a smooth batter, but don't over do the mixing. If there are small tiny lumps in the batter, then its fine.
  10. Now pour the batter in the pan. Gently shake the pan or tap the sides.

Making cooker cake

  1. Place the cake pan carefully in the cooker holding the pan with a pair of tongs or using oven mitts.
  2. Secure the lid firmly and tightly on the cooker. Do remember to remove the vent weight (whistle).
  3. Bake sponge cake on a low flame or sim, till the cake turns golden. It took about 50 minutes for the cake to bake in the 5 litre pressure cooker I used. 
  4. So consider an average time of 35 minutes to 50 minutes, depending on the size of the cooker, the size and quality of the cake pan and the intensity of the flame.
  5. You can check the cake by switching off the heat and removing the lid. Take care as the cooker will be very hot.
  6. The top should be golden and when you insert a bamboo skewer in the center of the cooker cake, it should come out clean or with a few cake crumbs, with no sticky batter on it.
  7. Remove the cake pan carefully by holding it with a pair of tongs as the cooker will be very hot.
  8. Place the cake pan on a wired tray to cool. Let the cake become warm or cool at room temperature. 
  9. Then remove the cake gently from the mould. Serve cooker cake warm or at room temperature. If you want, you can also frost the cake with any icing of your choice. Refrigerate the leftovers.

Notes

  • Use a heavy 5 to 6 liter aluminium cooker and keep this cooker for baking only. 
  • Remember to remove the gasket (rubber ring) and vent weight (whistle) from the lid when you use the pressure cooker for baking. 
  • While baking, keep a low to medium-low heat. Note that the timing of baking will vary with the size, heaviness, weight of the stovetop pressure cooker and the volume of the batter.
  • You can also use unsalted butter. If using unsalted butter, then add a pinch of salt while sifting the flour.
  • Substitute for butter is ¼ cup oil. You can use a neutral flavored oil like sunflower oil or even olive oil can be used.
  • Ghee can also be used instead of butter.
  • Note that the approximate nutrition info is for 1 thick slice of the cooker cake.

Nutrition Information

Show Details
Calories 252kcal (13%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 29mg (10%) Sodium 102mg (4%) Potassium 156mg (4%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 304IU (6%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 1mg Vitamin B6 1mg Vitamin B12 1µg Vitamin C 1mg (1%) Vitamin D 1µg Vitamin E 1mg Vitamin K 1µg Calcium 93mg (9%) Vitamin B9 (Folate) 41µg Iron 1mg (6%) Magnesium 12mg Phosphorus 112mg Zinc 1mg

Nutrition Facts

Serving: 6slices

Amount Per Serving

Calories 252 kcal

% Daily Value*

Calories 252kcal 13%
Carbohydrates 36g 12%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 29mg 10%
Sodium 102mg 4%
Potassium 156mg 3%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 304IU 6%
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 1mg
Vitamin B12 1µg 42%
Vitamin C 1mg 1%
Vitamin D 1µg 5%
Vitamin E 1mg
Vitamin K 1µg
Calcium 93mg 9%
Vitamin B9 (Folate) 41µg
Iron 1mg 6%
Magnesium 12mg 3%
Phosphorus 112mg
Zinc 1mg

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.8

162 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Lava Cake | Eggless Chocolate Lava Cake

International
4.8 (243 reviews)

Mango Cake Recipe (Eggless + Whole Wheat)

International
4.9 (180 reviews)

Easy Pineapple Upside Down Cake (Eggless)

International
5.0 (18 reviews)

Easy Banana Cake Recipe (Eggless, Vegan & Whole Wheat)

American, International
4.8 (987 reviews)

Eggless Black Forest Cake Recipe (Whole Wheat)

International
4.7 (213 reviews)

Eggless Carrot Cake Recipe (Whole Wheat)

American, International
4.9 (66 reviews)

Eggless Orange Cake (+ Vegan & Whole Wheat)

International
4.8 (363 reviews)

Eggless Pound Cake Recipe (Whole Wheat)

American, International
4.9 (90 reviews)

Eggless Strawberry Cream Cake Recipe

International
4.6 (33 reviews)

Apple Pie (Eggless & Vegan)

International
4.6 (99 reviews)

Eggless Chocolate Chip Muffins (Whole Wheat)

American, International
4.8 (90 reviews)