- This detailed recipe of Basic Eggless Sponge Cake In Pressure Cooker or in an oven is for all those who are willing to enter the world of baking but have a hitch in baking a cake. With very few ingredients, that too easily available in every kitchen, you can easily and fearlessly try out this recipe and win over your fears. This post will remove all your doubts and apprehensions.
Basic Sponge Cake is such a wonderful thing. Not only it is good for beginners but it is used for so many other purposes. This cake is actually so yummy that you can have it just plain.
I normally make chocolate cake or fruit cake or some other flavoured cake and thus, this simple vanilla cake always take a back seat. And today when I baked it, first of all, my younger son Siddharth was all ga-ga for it. He liked it a lot and said was very much like Britannia Fruitcake. A compliment coming from someone who doesn’t like anything except chocolatey… be it chocolate cake or chocolate muffins or chocolate ice cream, means a lot.
Eggless and made with wheat flour but still very soft and spongy.
You can have it plain or make ice cream sundaes or puddings or Lamingtons or swiss rolls or do frosting and turn it into fresh fruit cake and many other things.
Here I am sharing a very old recipe of this cake which I learned from my friend Chandrika.
Those of you have even little doubt that eggless cakes are not as spongy as cakes with eggs, for you I would like to share a small incidence here.
Many years back, when Chandrika taught me and Anju(another friend of mine) cake baking then first she baked a cake with eggs and thereafter immediately an eggless one. Both were kept in the refrigerator. Similar in looks, same sponginess, everything same. You may not believe but trust me we had to label them for our reference only. Since then I have baked so many eggless cakes. No looking back.
Yes, that time we made it with all purpose flour but now I have switched over to wheat flour. I have also added little cornflour in it for the additional softness and sponginess. You can make without this also incase it is not easily available.
You try out this recipe and I assure you neither will you miss eggs nor All Purpose Flour.
It is a very simple recipe, using ingredients easily available in your kitchen.
This cake is oil based. I have always preferred oil-based cakes for two reasons. First of all, oil is always there in the kitchen whereas I have to arrange for butter. Secondly, oil-based cakes are more moist. Well, this is my perception, you can use butter in place of oil if you wish so.
The recipe I am sharing here is perfect for 6” baking pan, round or any other shape.
It yields a half kg cake.
If new to baking cakes, then please go through basic tips for baking a good cake. It will really help you.
You can bake this cake in Otg or Microwave Convection or on the gas stove.
I have already shared the first two methods in my earlier posts so this time I thought of making this in the pressure cooker on the gas stove. Whichever method you use, the cake is super spongy.
While baking on the gas stove, just take care of simple things mentioned below and you will be happy you did.
- You can use either a wok (kadhai) or pressure cooker or Dhokla maker or any big pan. If using a pressure cooker then remove its gasket and weight (whistle) as well. So basically, it remains just like a pan with a lid. Similarly, you can use a wok with a lid or a plate which covers the wok fully.
- Then, we lay an even bed of salt or sand in the pressure cooker/wok. Salt maintains the temperature inside the pan and allows for even distribution of heat. Secondly, without salt/sand, there are chances of spoiling the utensil so it is better to lay salt. You can use the same salt multiple times. Like this same salt I am using for the fourth time.
- I always keep a stand on the bed of sand/salt before placing my baking pan in the cooker/wok. This is done to provide an insulation between the direct flame and the baking pan. If put directly in the cooker/wok without stand then the bottom of the cake will get baked quickly leaving the upper portion undone. So, always keep a stand first. In case you don’t have a stand then keep your cooker/wok on a griddle.
- Always ensure that your cake pan fits in your cooker/wok. For this, keep the stand, empty cake pan and close the lid. If it fits well then very good otherwise go for a bigger cooker or smaller cake pan. This is very important otherwise after putting the batter in the cake pan when you try to place it in the pressure cooker and it doesn’t fit, then? Transfer to a smaller pan and then proceed. But this will affect the texture and sponginess of the cake. So to avoid all the mess, take it as a homework and always do it beforehand.
- Next is preheating. Yes.. just like preheating an oven, you need to preheat your cooker/wok as well. For this, lay a bed of salt then keep the stand and close the lid of the cooker/wok. Preheat it like this for 10 to 15 minutes on medium flame.
- After placing the cake pan in the cooker/wok, close the lid and bake on low flame It will take around 40 to 50 minutes. Do not remove the lid and try to check your cake in the first 30 minutes of baking.
- If possible, use an old cooker/wok for baking purposes. If you don’t have then bake in your day to day cooker only but restrict its usage to once or twice in a month. This is because excessive heat weakens the metal. It is better to use an aluminum cooker as aluminum is a good conductor of heat. However, I used my steel cooker only as I rarely bake on a stove top.
- Last but not the least, when you bake on the stove top then there is only one temperature and that too without any degree Celsius or Fahrenheit. So, do not confuse yourself. The recipe may mention any temperature but you bake it on sim gas only. However, if using an Otg or microwave convection then, of course, follow the temperature mentioned.
Hope baking on gas stove is clear to you now.
So, over to recipe now…
My 1 Cup measures 240 ml
1 Cup less 2 Tbsp (120 gm) Wheat Flour (See Note 3)
2 Tbsp Cornflour (See Note 4)
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt (See Note 5)
3/4 Cup Sugar (See Note 6)
1/4 Cup Oil (See Note 7)
3/4 Cup Thick Curd (See Note 8)
1/2 Tsp Vanilla Essence
1/4 Cup Milk, at room temperature (See Note 9)
1/2 Tablespoon Vinegar
- Take a 6″ round cake tin. Brush it with oil and dust with flour. Or simply line it with parchment paper. Keep it aside.
- Preheat pressure cooker. For this, remove the gasket (rubber ring) and the whistle from the cooker lid. Lay sand/salt in the pressure cooker and keep a stand on it. Close the lid and preheat it for 10 to 15 minutes on medium flame.(See Note 10)
- Sift together flour, corn flour, baking powder, baking soda and salt at least 3 times, for better aeration, which in turn will make the cake light.(See Note 11)
- In a bowl, take thick curd, oil, vanilla extract and sugar. Beat thoroughly using a fork or wire whisk, for approx. 1 minute or till sugar dissolves.
- To this, add the dry mix of flour in 2 or 3 batches.
- Adjust consistency using milk.
- Add vinegar. Mix lightly.(See Note 12)
- Pour this cake mix into the prepared cake tin.
- Tap the tin, 2-3 times. This is done to release air bubbles in the cake batter if any.
- Keep the cake pan in the preheated pressure cooker.
- Bake on low flame for 40 to 50 minutes.(See Note 13)
- After around 30 minutes, you will start smelling the lovely aroma of the cake. But wait, it will take some more time. The cake is ready when a toothpick inserted in its centre comes out clean. Also, touch the cake and see that it is completely dry. If you feel even little stickiness then bake for few more minutes.
- After taking out of the pressure cooker, wait for 2-3 minutes and then loosen the sides with a butter knife.
- Now invert the cake tin on a wire rack and tap to remove. ( See Note 14 )
- Once cooled, cut it into slices and serve with tea/ coffee/ smoothies or use as required.
- You can serve it with chocolate sauce or with chocolate ice cream also. Or use it for making Lamingtons or for making /Ice cream Sundae or Pudding etc.
- Can keep this at room temperature for 2-3 days, depending on the weather. If kept in the refrigerator, even lasts for about a week.