Pressure Cooker Sponge Cake

It was my husband’s birthday, hence I decided to surprise him by baking a cake. It was a special surprise because I had never baked a cake before. When he left for office I started the prep. Everything was set the batter was ready the cake tin was greased and when I switched on my oven to pre heat it…. alas… there you have it. My oven broke down. Something went wrong and I was not able to adjust its setting. I tried a lot but of no use.

For a moment I thought, I won’t be able to bake the cake. But, then I told myself that it’s a test of my love and I shall not fail; no matter what, I will bake this cake. Hahaha…  I know the last line is a little cheesy 😆. However, I decided to try it in a pressure cooker because I did not want waste my effort of preparing the batter. I was sure that the cake will not be up to the mark, but to my surprise it turned out to be soft and yummilecious.

Here’s the recipe.

Ingredients –

For cake
1 1/2 cups all perpous flour/Maida
1 1/2 cup powered sugar
4 eggs
100 gm butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon vanilla extract
A pinch of salt

For icing
1 cup whipping cream
1/2 can any juice (I used pineapple juice)
1 tablespoons chocolate chips
1/4 cup glazed cherries
Colourful candies as required

Method –

Before you start make sure all the ingredients for cake are at room temperature.

STEP 1 – Sieve flour, baking powder, soda and salt together. Repeat the process a couple of times. This will make the cake lighter.

STEP 2 – In a bowl beat butter until soft now add sugar and beat till you get a foamy consistency.

STEP 3 – Now break eggs in the mixture one by one and keep mixing. Keep beating until the mixture is dense and foamy.

STEP 4 – Mix sieved flour into the egg mixture little by little. Fold it very gently into the mixture. No need to beat it hard. Make sure there are no lumps. If you think the mixture has become too thick then add some heavy cream or milk as required at room temperature. Make sure the batter is not runny.

STEP 5 – Remove the whistle and rubber ring from the lid of your pressure cooker. Close the lid and put the cooker on hight flame to pre heate.

STEP 6 – Put a percolate dish or a stand that fits in your pressure cooker. The idea is to prevent the cake tin from direct contact of heat.

STEP 7 – Grease the cake tin with a little butter and dust with flour so that it is easy to de-mould the cake.

STEP 8 – Pour the cake mixture in the tin. Make sure you only fill 3/4 of the tin and leave some space for the cake to rise.

STEP 9 – Place the tin on the stand in the pressure cooker. Cover the lid and put the flame to the lowest level.

STEP 10 – Wait patiently and enjoy the aroma of cake that will fill your kitchen for around 45 minutes. However, check after 30 minutes. After 45 minutes prick the cake with a toothpick, if it comes out clean that means your cake is ready. If not cover the lid again let it cook for some more time. Usually it takes between 45 minutes to an hour.

STEP 11 – Once the cake is ready switch of the flame and take the cake tin out of the pressure cooker. let it cool for 10 minutes before de-moulding. Usually it comes out easily but if required run a sharp knife around the sides of the tin to separate the cake. Put a plate on top and flip the cake tin. Pat a couple of times and your cake will be in your plate.

STEP 12 – If you wish to put some icing on the cake then you will have to let the cake cool down completely. In the mean while whip the whipping cream till it becomes fluffy. Add chopped cherries (optional).

STEP 13 – When the cake cools down  cut it from the middle and make two halfs. Pour the juice evenly on both the halfs. This will make the cake moist. Put some whipping cream on one half spread evenly. Now put the other half on top of it. Spread the whipping cream evenly all over. And decorate it as you wish.

STEP 14 – Cut the cake into pieces keep the bigger one for yourself 😈. And enjoy the Devine flavor of freshly baked cake.