Eggless Vanilla Sponge Cake ( Pressure Cooker)
by Tarla Dalal
eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | with 27 amazing images.
Vegetarian love eggless vanilla sponge cake and here we show you how to make eggless vanilla sponge cake made in a pressure cooker. Many Indians want eggless cake recipe in a pressure cooker and hence we have made this easy eggless vanilla sponge cake made in a pressure cooker.
We show you how to prepare the pressure cooker in 7 steps to make Indian style eggless vanilla sponge cake using condensed milk. Then we show in detail how to make the batter in 13 steps for eggless vanilla sponge cake made in pressure cooker. Last but but not least is the 10 steps on how to make the cake in the pressure cooker.
Ingredients to make Indian style eggless vanilla sponge cake using condensed milk are easily available at your local grocery store. The Indian style eggless vanilla sponge cake using condensed milk is made from plain flour, condensed milk, vanilla essence, baking powder, baking soda and butter for greasing.
Some tips to make eggless vanilla sponge cake made in a pressure cooker. 1. Sprinkle the salt at the base of a deep pressure cooker. Salt absorbs heat from the bottom and helps in baking the cake, we do not add water as it starts steaming and forms moisture in the cake. 2. It is important to add both baking powder and baking soda in this eggless vanilla sponge cake recipe since we are not using eggs and they act as leavening agents that help in making the eggless vanilla sponge cake fluffy and soft. 3. Sifting the dry ingredients helps in removing any lumps and impurities from the flour before it incorporates into the batter. It also helps in mixing all the ingredients evenly and introduces air to the cake batter. 4. In this eggless vanilla pressure cooker cake recipe, we have used condensed milk as an egg replacement that will help in keeping the cake moist. There is no need to add any extra sugar as condensed milk is sweet enough for sweetening the entire cake. 5. Always remember while combining dry and wet ingredients, you do not over-mix. By over-mixing, you will knock out all the air and end up with a dense sponge cake.
The humble pressure cooker teams up with common ingredients to give you a fabulous, eggless vanilla sponge cake made in pressure cooker which you can just slice and serve warm with tea or use as a base for more elaborate creations.
While making this eggless vanilla sponge cake made in pressure cooker try to use the biggest burner on your stove, keeping at a low flame, so that the base of the cooker heats up slowly and uniformly.
You can also try other easy cakes like the Eggless Chocolate Cake, Pineapple Sponge Cake and Microwave Vanilla Sponge Cake.
Learn how to make eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milkeggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | with step by step photos below.
Eggless Vanilla Sponge Cake ( Pressure Cooker) recipe - How to make Eggless Vanilla Sponge Cake ( Pressure Cooker)
Preparation Time: Cooking Time: Total Time:
Makes 1 cake
For Eggless Vanilla Sponge Cake
1 tsp vanilla essence
1 cup plain flour (maida)
1 tsp baking powder
1/2 tsp baking soda
3/4 cup condensed milk
4 tbsp melted butter
1 cup salt
melted butter for greasing
plain flour (maida) for dusting
For eggless vanilla sponge cake
- For eggless vanilla sponge cake
- To make {span class="bold1"}eggless vanilla sponge cake{/span}, grease a 150 mm. (6") diameter cake tin with butter on all the sides. Dust it with plain flour and sift to ensure uniform distribution of the flour.
- Shake and tap the tin to remove the excess flour and keep aside.
- Sieve the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside.
- Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well.
- Add the prepared sieved plain flour mixture, mix it well and add and approx. 4 to 5 tbsp of water and mix gently with help of a spatula.
- Pour the prepared cake batter into the greased and dusted tin and spread it evenly.
- Sprinkle the salt at the base of a pressure cooker, and place a steel ring stand and a perforated plate over it.
- Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes.
- Open the lid of the pressure cooker, place the cake tin on the perforated plate.
- Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 20 to 25 minutes or till the cake is done.
- Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes.
- Invert the tin over a wire rack and tap sharply to unmould the cake or use a knife to loosen the edges of the cake.
- Use the {span class="bold1"}eggless vanilla sponge cake{/span} immediately or as required.
Eggless Vanilla Sponge Cake Video by Tarla Dalal
Tips to make a perfect sponge in a pressure cooker
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Before baking, make sure to grease and dust the tin very well.
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Sieving the dry ingredients are very important for the recipe. It helps making the cake light and airy.
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After adding salt in the pressure cooker, make sure to preheat with the lid (without whistle) on a medium flame for atleast 5 minutes.
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Once the cake batter tin has been put inside the cooker, make sure to slower the flame and cook for desired time.
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Once the eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | is done, allow it to cool slightly in the cooker itself, as the cooking process is still on.
How to make Eggless vanilla sponge cake
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Preparation for eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | Before we start making the batter for eggless vanilla sponge cake, grease a 150 mm. (6”) diameter cake tin with butter on all sides.
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Place paper below the cake tin and dust with plain flour to ensure uniform distribution. You can even line with a parchment paper or aluminum foil instead of dry flour.
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Shake and tap the tin to remove the excess flour and keep aside.
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Sprinkle the salt at the base of a deep pressure cooker. Salt absorbs heat from the bottom and helps in baking the cake, we do not add water as it starts steaming and forms moisture in the cake. Salt can be replaced with sand as both prevent the cooker from overheating. Make sure you fill up to 2-3 inches from the bottom. Any heavy bottomed aluminium pressure cooker works well to use as an oven for cake baking.
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Place a steel ring stand. It provides height and creates some space between the cake tin and salt. The bottom of the vanilla sponge cake may get burnt if you place the cake tin directly.
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Place a perforated plate over it. The perforated plate will help in passing the heat from bottom and help in baking the cake nicely.
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Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes in order to maintain a temperature as in a preheated oven.
Batter for vanilla sponge cake
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To make the batter for eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | place a sieve on a deep bowl and add maida.
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Add baking powder. Check the use-by date or else your vanilla pressure cooker cake will not rise.
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Add baking soda. It is important to add both baking powder and baking soda in this eggless vanilla sponge cake recipe since we are not using eggs and they act as leavening agents that help in making the vanilla sponge cake fluffy and soft.
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Mix well and sift everything together. Keep the dry ingredients aside. Sifting the dry ingredients helps in removing any lumps and impurities from the flour before it incorporates into the batter. It also helps in mixing all the ingredients evenly and introduces air to the cake batter.
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To combine wet ingredients for eggless vanilla cake, in a deep bowl take the condensed milk. In this eggless vanilla pressure cooker cake recipe, we have used condensed milk as an egg replacement that will help in keeping the cake moist. There is no need to add any extra sugar as condensed milk is sweet enough for sweetening the entire cake.
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Add melted butter. You can melt the butter in a microwave or on the stovetop. Just heat the butter until it is just melted and bring down to room temperature before adding. If you are planning to store this eggless vanilla sponge cake then typically, use oil instead of butter as butter solidifies after a day or so and the cake turns solid.
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To make the batter for pressure cooker vanilla cake, place a sieve on a deep bowl and add maida.
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Mix well using a spatula.
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Add the prepared sieved plain flour mixture.
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Mix it gently using a spatula.
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To adjust the consistency add approx. 4 to 5 tbsp of water. You may require more or less water depending on the quality of the flour to reach a dropping consistency.
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Mix gently with the help of a spatula. Always remember while combining dry and wet ingredients, you do not over-mix. By over-mixing, you will knock out all the air and end up with a dense sponge cake. Try to follow the cut and fold method which means cutting through the mixture with the edge of a spatula and sliding it along the bottom of the bowl and bringing it up at the side so as to lift the lower portion of the mixture and fold it over the upper portion.
- And our eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | batter is ready to be cooked in a pressure cooker. Be quick and do not let the batter sit idle for too long after mixing or else the effect of baking soda will not be seen and you will get a dense sponge cake.
How to make a cake in cooker
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To prepare basic eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | without oven, pour prepared cake batter into the greased and dusted tin.
- Spread it evenly and tap it gently on your kitchen counter to remove excess air.
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Open the lid of the pressure cooker, place the cake tin on the perforated plate.
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Cover it with a lid (with the ring on the lid but without the whistle) and steam on a medium for 20 to 25 minutes or till the cake is done. Always maintain on low-medium flame and not high as the cake does not get cooked from inside and burns completely from the outside.
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Allow the steam to escape before opening the lid. Carefully remove it and keep aside to cool for 10 minutes. Before removing you can check the cake by inserting a toothpick in the center of the cake. If it comes out clean that means the cake is ready or else bake it for some more time.
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Use a knife to loosen the edges of the cake.
- Invert the tin over a wire rack.
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Tap sharply to unmould the cake and then flip it again. This being a cooker cake it will be darker on the sides and bottom as compared to the top of vanilla sponge cake.
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Use eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | immediately or as required. Cut it into wedges and serve with a cup of tea.
- Pressure Cooker Rava Cake, Microwave Chocolate Sponge Cake, Eggless Vanilla Sponge Cake in A Microwave are some other cake recipes that you can try without an oven.
Please Note
- Make sure the pressure cooker is little bigger in size than the cake tin so that it doesn’t get stuck and the sponge cake gets cooked evenly.
Frequently Asked Questions
- Q. Why is 1 cup salt used in making Eggless vanilla sponge cake? 1 cup salt is used at the base of the pressure cooker. The salt will insulate the cooker since you won't be using water. This way the pressure cooker will function in a similar way as any oven.
- Q. No sugar is used in the recipe, how will the cake get its sweetness? We have used condensed milk instead of sugar. eggless vanilla sponge cake made in pressure cooker | Indian style eggless vanilla sponge cake using condensed milk | gets it sweetness from condensed milk.
- Q. If I don't want to use pressure cooker instead I use oven, the recipe will be the same or there is a change in the recipe? No, there will be no change in the recipe. You can use the same recipe and bake the Eggless vanilla sponge cake at 180 deg C for 20 25 min.
| Energy | 258 cal |
| Protein | 5.5 g |
| Carbohydrates | 38 g |
| Fiber | 0.1 g |
| Fat | 9.6 g |
| Cholesterol | 18.3 mg |
| Vitamin A | 311.1 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 1 mg |
| Folic Acid | 4.4 mcg |
| Calcium | 131 mg |
| Iron | 0.9 mg |
| Magnesium | 12.4 mg |
| Phosphorus | 42.2 mg |
| Sodium | 20300.2 mg |
| Potassium | 182.7 mg |
| Zinc | 0.6 mg |