All you need is some basic pantry ingredients for your regular pressure cooker and cake. This classic vanilla cake is suitable for those who love non-creamy bakery style cakes for more than eggs and without compromising on its taste. This fabulous eggless vanilla cake recipe does not require any fancy ingredients. And, it doesn’t take more than 10 minutes for the cake batter to come together. You need a pressure cooker as well as some ingredients and you will have a delicious oval cake to eat. Sponge cake baking is an art and even the most experienced cooks sometimes struggle to get the right spongy texture. Usually, all cake recipes need to use eggs to soften them. In India, a large group of people are vegetarians (they do not even eat eggs), eggless cooked items are very common. With this simple eggless vanilla sponge cake recipe, carefully measured ingredients, step wise illustrated guide, and detailed description of the process, making a soft and spongy cake at home is a breeze. Unlike other vanilla cake recipes, this recipe does not use butter or condensed milk. Instead, it uses plain yogurt (yogurt), baking soda, and baking powder to make the cake spongy and fluffy. Plain yogurt and baking soda react with each other, which makes the cake softer. Baking powder lifts it up during baking, giving it a light and crisp texture. Flour, baking soda and baking powder are mixed together, followed by salt, sugar, yogurt, oil, and vanilla essence. Wash it down with some powdered sugar or frost it for a sinful treat.
Before the cake batter is ready, set your pressure cooker and dust the cake tin. We have baked this eggless sponge cake in a pressure cooker, you can use your oven to bake it, just be sure to adjust the baking time accordingly. While a pressure cooker may not replace all the functionality of an oven, we can make great cakes in a pressure cooker and here is a cooker cake recipe that works great for me.
Get your baking tin ready by brushing some cooking oil within the tin. Add a tsp of all-purpose flour and dust the flour throughout by just shaking the tin.
Fill a clean, dry pressure cooker with some Sand or Sea Salt at the bottom to a height up to 2-3 inches and spread it evenly. Place a small stand in the centre. The whistle or regulator must be removed. Also remove the gasket from the cooker lid.
Pressure cooker should be preheated on a high flame in order to maintain a temperature as in a preheated oven.
Place the baking tin inside the preheated cooker. Make sure there is some space between the tin and the side of the cooker. Remove the whistle and gasket from the lid and close the cooker.
Cook on low heat for about 40-45 minutes. Keep checking in between, it may be after 25 minutes to prevent burning. To check what has happened, take a toothpick and pierce it through the cake. If it comes out clean, the cake is ready. I like to have a brown crust on my cake. If you don’t like it, you can remove the cake 5 minutes in advance.
Remove the baking tin from the cooker and allow it to cool on a wire rack for an hour. Priceless the cake. Nice fluffy and super moist oval vanilla cake ready to slice. You can serve it or frost it or just dust some powdered sugar, garnish with some fruits and serve !!