Ever since I started posting videos, one recipe request has been asked frequently. How to bake cake in pressure cooker? Every one who messaged me wanted to know the technique of baking without oven. During my childhood days, my mom used either a cast iron kadai or pressure cooker to bake our birthday cakes. And she used fine sand inside them which maintains the temperature inside. In ovens whatever temperature we heat them for, it remains constant over the whole baking period. That is what gives the perfect cake.
To create the same environment inside a kadai or cooker, we need some ingredient to maintain the heat. Nowadays, crystal salt is used to fill the base of the cooker. I have even seen some baking even without salt. But I am afraid I may spoil the cooker if nothing is there in the cooker. So I use salt. And due to the higher heat involved, gasket is removed from the lid. Otherwise too much heat will melt it. And one more point to be noted is, you shouldn’t have the whistle on the lid. I once tried it with the whistle. The interior was over heated and the top of the cake turned out black. But without a whistle, it maintains the temperature perfect for cakes and so the cake turned out great. This is a great way of baking cakes if you don’t have ovens or if there is no power and you are unable to use your oven. You can also use it during power cuts.
This is surely a boon to those who want to bake very rarely and don’t want to invest in oven. With this technique, you can bake any cake, cupcake, cookies or breads. Make sure that you use a large heavy bottomed pressure cooker so that the tin can be placed inside with ease without touching the sides or bottom. Everything from mixing the batter and all other steps are same as the usual oven baked cake. Today I will share my oil based red velvet cake recipe to be baked in pressure cooker. I have kept the decoration minimal. Use any frosting you want. As this is oil based, it can be served chilled and so I have used whipped cream to frost. I hope you enjoy my video demonstration. If you like it, please subscribe to my channel. Click Here to subscribe. And also like, comment and share my video with friends.
Makes one 7″ cake
200ml Cup Measurements
Maida / All Purpose Flour – 1 1/3 cup
Sugar – 3/4 cup
Baking Soda – 1/2 tsp
Unsweetened Cocoa Powder – 1/2 tsp
Milk – 1/2 cup
Curd/ Yogurt – 1/2 cup
Oil – 1/2 cup
Vanilla Essence – 1/2 tsp
Tomato Rd Liquid Food Colour – 1 tbs
White Vinegar – 1/2 tsp
Crystal Salt – 400 gm
In a heavy large pressure cooker, add salt and spread it out.
Remove gasket and whistle from the lid and cover the cooker.
Heat on medium flame for 15 minutes.
In a bowl mix together flour, sugar, baking soda, cocoa powder and whisk until well incorporated.
Add milk, curd, oil, vanilla, food colour and vinegar and whisk to form a smooth batter.
Pour in a greased and lined cake tin and place the cake tin carefully inside the cooker. Place some rings so that the cake tin doesn’t touch the salt.
Cover and set the flame to low.
Bake for 30 – 40 minutes until a tooth pick inserted comes out clean.
Remove from the cooker and cool on wire rack for 5 minutes.
Then flip the cake onto the wire rack and allow it to cool completely before decorating it with frosting of your choice.
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I hope you loved this technique of how to bake a cake in pressure cooker. Happy Baking!!
Eggless Red Velvet Cake Recipe In Cooker
- 200 ml Cup Measurements
- Maida / All Purpose Flour - 1 1/3 cup
- Sugar-3/4 cup
- Baking Soda - 1/2 tsp
- Unsweetened Cocoa Powder - 1/2 tsp
- Milk - 1/2 cup
- Curd/ Yogurt - 1/2 cup
- Oil-1/2 cup
- Vanilla Essence - 1/2 tsp
- Tomato Rd Liquid Food Colour - 1 tbs
- White Vinegar - 1/2 tsp
- Crystal Salt - 400 gm
- In a heavy large pressure cooker, add salt and spread it out.
- Remove gasket and whistle from the lid and cover the cooker.
- Heat on medium flame for 15 minutes.
- In a bowl mix together flour, sugar, baking soda, cocoa powder and whisk until well incorporated.
- Add milk, curd, oil, vanilla, food colour and vinegar and whisk to form a smooth batter.
- Pour in a greased and lined cake tin and place the cake tin carefully inside the cooker. Place some rings so that the cake tin doesn't touch the salt.
- Cover and set the flame to low.
- Bake for 30 - 40 minutes until a tooth pick inserted comes out clean.
- Remove from the cooker and cool on wire rack for 5 minutes.
- Then flip the cake onto the wire rack and allow it to cool completely before decorating it with frosting of your choice.