Eggless Vanilla Sponge Cake Made In Pressure Cooker Recipe

Ingredients

• 1 tsp vanilla essence
• 1 cup maida (plain flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup condensed milk
• 4 tbsp melted butter
• 1 cup salt (namak)
• melted butter for greasing
• maida (plain flour) for dusting

Steps

1. To make eggless vanilla sponge cake, 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.
2. Shake and tap the tin to remove the excess flour and keep aside.
3. Sieve the plain flour, baking powder and baking soda in a deep bowl, mix well and keep aside.
4. Combine the condensed milk, melted butter and vanilla essence in a deep bowl and mix well.
5. 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.
6. Pour the prepared cake batter into the greased and dusted tin and spread it evenly.
7. Sprinkle the salt at the base of a pressure cooker, and place a steel ring stand and a perforated plate over it.
8. Cover it with a lid (with the ring on the lid but without the whistle) and heat on a medium for 5 minutes.
9. Open the lid of the pressure cooker, place the cake tin on the perforated plate.
10. 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.
11. Allow the steam to escape before opening the lid. Keep aside to cool for 10 minutes.
12. 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.
13. Use the eggless vanilla sponge cake immediately or as required.