There are somethings which you learn unknowingly, just by watching it way too many times…although that’s just in your subconscious. You don’t really know whether you already have known it all your life until you’ve tried it – my Mom’s Vanilla Sponge in a Pressure Cooker is just that for me, with a slight variation of my own that I’ve perfected over the years 😘
Ain’t this a beauty! Such an easy recipe, even easier is the technique which is I’ve learnt from my Mom, she’s an expert with cooker cakes…no, not because she doesn’t own an oven….(she has a very rare flame heated English oven, almost like Nigella’s, that’s over 3 decades old & has seen some of the best bakes in its time)….it’s merely a thing of convenience for her to bake in a pressure cooker and get done quickly! She’s my Mom after all, quick and easy is something that’s been passed on me by her…☺️
The hand that held mine once, holds on a piece of cake made by the one she made. How ironical! My first time clicking with a model, my Mom💖…the best part, this cake was made in her kitchen…using her utensils & equipments…(the props are mine…I end up stocking up on them wherever I go!)…almost the traditional way. I beat the sugar with the eggs using a manual beater for the first time in my life! That’s how she still does and says that is the correct way to incorporate the air into the batter for a light and airy cake… the results are here for you to see. She has a point. I will follow this more from now…give my muscles a bit of a workout! 😂 Also, no parchment/ baking paper!
So coming to the recipe, my Mom uses homemade white butter when she bakes a cake. I have used oil in place of the homemade white butter as she didn’t have that ready at home. Also, I have added some milk…it really does make the cake so much more moist, here she agrees with me! You learn some, you teach some!
Yield: a 6″ square cake
Equipment: a mixing bowl, measuring cups/ spoons, baking tin, a large pressure cooker, a spare steel bowl, a cooling rack.
1+ 1/2 cup powdered sugar
2 eggs at room temperature
1+ 1/4 cup all purpose flour (Maida, sieved once)
1/2 cup milk
1/2 cup refined oil
1 + 1/2 tsp baking pwd
3/4 tsp vanilla extract/ essence
Prepare the tin with some oil and dust maida (APF) all over. Set aside.
In a bowl, beat together the sugar & eggs until light and frothy.
Then add the sieved flour, milk & oil. Beat again & add the baking powder with vanilla extract. Beat well, set aside.
Heat the pressure cooker on high flame for 10 mins. Place a bowl or plate inside at the bottom. DONT ADD WATER IN THE COOKER.
Fill the batter in the ready tin upto half its capacity and place the tin in the heated pressure cooker on the bowl kept at the base. Cover the pressure cooker with it lid but remove its gasket and weight. Bake on medium flame for 40-45 mins.
Do a toothpick test and check if the cake is ready after 40 mins, it should come out with a few moist crumbs, if your cake is ready then remove from the cooker using kitchen tongs and cool the tin on cooling rack for 10 mins before unmoulding the cake.
If the cake in undercooked, then let it cook for another 10 mins. It should be ready by then. Slice and serve.
This cake keeps well in an airtight box for 3-4 days.
I am in love with it’s texture and airiness!!
My variation adapted from here.