How to make Spongy Strawberry Cake?| Bake a Cake with Atta (Wheat Flour) using a Pressure Cooker | Home Baked Cake Recipes with Eggs and No Eggs! | Instant Sponge Cake | 4.7/5.0

Who wants to wait for Christmas? NOT ME! When baking a cake can be as easy as having basic few ingredients and about 30 minutes of wait time, you really don’t need to run to a Bakery to treat yourself. Sponge cakes do good justice to curbing the sugar rush.. A few Vitamin B12s for the next day might come in handy 😛

Grab your pressure cooker and flavor your cake as you like! BURRRRP. Excuse me!

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Sometimes it’s harder to decide which way to make your recipe when you have all the basic ingredients at home. For instance, I had both All purpose Flour (Maida) and Wheat Flour (Atta) the other day. I went for the healthier – Atta. I had eggs at home – so ended up making both the versions – with eggs and eggless (for the fam). For a change, tried using Pressure cooker for baking. Turns out- it’s relatively fuss free!

Happy baking 🙂

My Recipe Corner

Ingredients

  • 2 eggs
  • Refined oil- 1/4 cup
  • Vanilla Essence- 1 tsp (I got creative and replaced this with 1 tsp of Icecream (pick a flavor u like!! ;))
  • [Optional] Rose Syrup – 1 tsp – this gave a strawberry like essence
  • Wheat Flour (Atta) – 1 cup )
  • Powdered sugar – 3/4 cup, if you like your cake to be on a sweeter side and 1 cup of Sugar
  • Baking Powder- 1 tsp
  • Baking soda -1/4 tspn
  • A pinch of Salt
  • Milk – 1/4 cup

Method

  1. Take a good quality, heavy, thick bottomed, 5 litre Aluminium Pressure cooker and spread a cup of Salt or sand evenly at the bottom of the cooker
  2. Now place a plate over it. This plate can be your regular Rice/Dal cooking cups. It’s going to hold your cake batter over it
  3. Remove Whistle and Gasket from the Pressure cooker (you don’t want your cooker to explode!) and pre-heat it on low to medium flame for 5 minutes and turn it off
  4. Next, batter prep! — take a bowl, beat the eggs, add refined oil + Vanilla essence and beat/mix evenly
  5. Add wheat flour to it, then the powdered sugar, baking powder and baking soda, pinch of salt and finally add Milk
  6. Mix well and add a tsp of Butter to the batter mix
  7. Now take a plate that you wanna bake your cake in – make sure it fits in the cooker and grease the plate in all sides with Butter/Oil
  8. Then place your Butter Paper on the plate. If you don’t have Butter Paper at home, you can spread atta over all sides of the greased plate
  9. Now pour the batter to the plate and bake for 30 minutes
  10. After 30 minutes, your sponge cake is all ready!.. Wait for the cake to cool before you take it off of the plate!

For Eggless Cake, use the following ingredients –

  • 2 and 1/2 cups All Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2 tablespoons Sugar
  • 1 can Sweetened Condensed Milk (I used a 300ml can)
  • 1 cup Water
  • 2 tablespoons Vinegar
  • 2 tablespoons Vanilla Extract
  • 1/2 cup Melted Butter

My Top Recipe Recommendations

  1. Pressure Cooker Molten Mocha Cake
  2. Wheat Flour Chocolate Sponge Cake
  3. Eggless Whole Wheat Carrot Cake
  4. Eggless Whole Wheat Jaggery Fruit Cake
  5. Wheat Flour Eggless Banana Cake
  6. Chocolate Cake in Pressure Cooker – Using Maida
  7. Marble Cake using Pressure Cooker
  8. Banana & Jam Cake
  9. Butterless Sponge Cake
  10. Pound Cake – using Oven
  11. Apple Cinnamon Cake
  12. Coffee Cake with Mocha Frosting

My Improv & Notes

  • The texture of this eggless vanilla cake is neither too fluffy nor too dense making it a perfect base for shaped cakes and decorating. It slices without crumbling. I like my sponge cakes without all the cream and frosting on top
  • The sweetness of the cake is just right if you are going to frost it. I prefer the above mentioned proportion, but my husband likes it sweeter, bump up sugar by another 1/4 cup for your liking. If you’re still not happy with the sweetness of the cake, leverage Chocolate/Strawberry Syrup! 😉
  • All purpose flour/ Gulab Jamun powder are also frequently used to make fluffy cakes!
  • Freshly squeezed orange juice and grated orange zest can be used instead of water (in eggless cake version) to give a fruity flavor to the cake

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