When I shifted to Kolkata from Delhi, I left my good 'ole oven behind. I tried baking some cakes in the microwave oven but was never satisfied with the end product. I missed that heavenly crust that we get in an oven-baked cake.
Finally, I got the answer to my prayers. While watching a program called "Tea Time" on FoodFood channel, saw chef Rakesh Sethi bake a beetroot cake in the pressure cooker. Voila! This was it!
The main concept of baking in the pressure cooker is to make a layer of fine sand inside the pressure cooker and place the cake tin on top of it. This sand should ideally be river-bed sand and free of small pebbles. Now, I live in a housing complex where obtaining clean and hygienic sand would be mighty difficult.
The program on TV gave a very simple resolution to the problem of obtaining sand. Instead of sand, we can use salt.......yes the common table salt that we use for daily cooking. With a layer of salt inside the pressure cooker, you can bake heavenly cakes.
For all my friends who really want to know how to bake in a pressure cooker, here is the secret revealed:
Sugar - 3/4th cup or one cup
Eggs - 2
Oil/Butter - 1/4th cup
Milk - 1 cup
Baking powder - 1 + 1/2 teaspoon
Vanilla Essence - 1 teaspoon
Salt - A pinch
2. Point to remember: baking a cake is a pretty simple affair. However, you must stick to the exact measure. For example, if the recipe says 1 and a half teaspoon baking powder, this what you must use. Instead if you use, 1 teaspoon baking powder, you will not get the soft and spongy texture.
3. Break two eggs. Separate the egg white from the yolks.
4. Beat the egg whites till the mixture is foamy.
5. Add sugar to the egg whites.
6. Beat the mixture well by hand or by electric beater.
7. Add the egg yolks to the mixture.
8. Add one cup of milk to this mixture and beat well.
9. Now add the vanilla essence and mix well.
10. Sift the maida and salt. Add baking powder.
11. Now add this maida gradually to the wet mixture, beating continuously so that lumps do not form.
12. Now add oil to this mixture. If you want a buttery taste, add butter. Actually, the oil should be added in the wet mixture earlier on. I had forgotten to add it, so am adding it now :-)
13. You can add a few drops of edible color to this mixture. This step is purely optional.
14. Now take the pressure cooker, and pour salt inside. Make a bed of salt.
15. Remove the weight from the pressure cooker lid.
16. Attach the lid (without the weight) on the pressure cooker. Lower the gas and pre-heat the pressure cooker for 10 minutes. This pre-heating step is quite essential.
17. After pre-heating, grease the cake tin with oil. Pour the batter in the cake tin. Place the cake tin inside the pressure cooker.
18. Re-attach the lid of the pressure cooker (minus the weight). Keep the gas at low and keep undisturbed for 35-40 minutes.
19. After 40 minutes, open the lid of the pressure cooker. Insert a toothpick into the cake. If the toothpick comes out clean, the cake is done.
20. Take the can out of the pressure cooker and let it cool.
Finally, I got the answer to my prayers. While watching a program called "Tea Time" on FoodFood channel, saw chef Rakesh Sethi bake a beetroot cake in the pressure cooker. Voila! This was it!
The main concept of baking in the pressure cooker is to make a layer of fine sand inside the pressure cooker and place the cake tin on top of it. This sand should ideally be river-bed sand and free of small pebbles. Now, I live in a housing complex where obtaining clean and hygienic sand would be mighty difficult.
The program on TV gave a very simple resolution to the problem of obtaining sand. Instead of sand, we can use salt.......yes the common table salt that we use for daily cooking. With a layer of salt inside the pressure cooker, you can bake heavenly cakes.
For all my friends who really want to know how to bake in a pressure cooker, here is the secret revealed:
Basic Vanilla Cake in a Pressure Cooker
Ingredients:
Maida (All Purpose Flour) - 1 and a half cupSugar - 3/4th cup or one cup
Eggs - 2
Oil/Butter - 1/4th cup
Milk - 1 cup
Baking powder - 1 + 1/2 teaspoon
Vanilla Essence - 1 teaspoon
Salt - A pinch
For decoration:
A sprinkle of cashew nuts/raisins/chopped cherries (Optional)Process:
1. Gather all the ingredients together. |
| Ingredients: Maida, Eggs, Oil, Sugar, Baking Powder, Milk, Vanilla Essence |
2. Point to remember: baking a cake is a pretty simple affair. However, you must stick to the exact measure. For example, if the recipe says 1 and a half teaspoon baking powder, this what you must use. Instead if you use, 1 teaspoon baking powder, you will not get the soft and spongy texture.
3. Break two eggs. Separate the egg white from the yolks.
 |
| Egg white and yolks separated |
4. Beat the egg whites till the mixture is foamy.
5. Add sugar to the egg whites.
 |
| Adding sugar to the egg whites |
6. Beat the mixture well by hand or by electric beater.
7. Add the egg yolks to the mixture.
 |
| Adding egg yolks |
8. Add one cup of milk to this mixture and beat well.
 |
| Adding milk |
9. Now add the vanilla essence and mix well.
 |
| Adding vanilla essence |
10. Sift the maida and salt. Add baking powder.
 |
| Adding baking powder |
11. Now add this maida gradually to the wet mixture, beating continuously so that lumps do not form.
12. Now add oil to this mixture. If you want a buttery taste, add butter. Actually, the oil should be added in the wet mixture earlier on. I had forgotten to add it, so am adding it now :-)
 |
| Adding oil |
13. You can add a few drops of edible color to this mixture. This step is purely optional.
14. Now take the pressure cooker, and pour salt inside. Make a bed of salt.
15. Remove the weight from the pressure cooker lid.
16. Attach the lid (without the weight) on the pressure cooker. Lower the gas and pre-heat the pressure cooker for 10 minutes. This pre-heating step is quite essential.
17. After pre-heating, grease the cake tin with oil. Pour the batter in the cake tin. Place the cake tin inside the pressure cooker.
18. Re-attach the lid of the pressure cooker (minus the weight). Keep the gas at low and keep undisturbed for 35-40 minutes.
19. After 40 minutes, open the lid of the pressure cooker. Insert a toothpick into the cake. If the toothpick comes out clean, the cake is done.
20. Take the can out of the pressure cooker and let it cool.
Voila! Your cake is ready. Enjoy with friends and family.
Here is a recap of the recipe minus the pictures:
1.Gather all the ingredients together.
2. Point to remember: baking a cake is a pretty simple affair. However, you must stick to the exact measure. For example, if the recipe says 1 and a half teaspoon baking powder, this what you must use. Instead if you use, 1 teaspoon baking powder, you will not get the soft and spongy texture.
3. Break two eggs. Separate the egg white from the yolks.
4. Beat the egg whites till the mixture is foamy.
5. Add sugar to the egg whites.
6. Beat the mixture well by hand or by electric beater.
7. Add the egg yolks to the mixture.
8. Add one cup of milk to this mixture and beat well.
9. Now add the vanilla essence and mix well.
10. Sift the maida and salt. Add baking powder.
11. Now add this maida gradually to the wet mixture, beating continuously so that lumps do not form
12. Now add oil to this mixture. If you want a buttery taste, add butter.
13. You can add a few drops of edible color to this mixture. This step is purely optional.
14. Now take the pressure cooker, and pour salt inside. Make a bed of salt.
15. Remove the weight from the pressure cooker lid.
16. Attach the lid (without the weight) on the pressure cooker. Lower the gas and pre-heat the pressure cooker for 10 minutes. This pre-heating step is quite essential.
17. After pre-heating, grease the cake tin with oil. Pour the batter in the cake tin. Place the cake tin inside the pressure cooker.
18. Re-attach the lid of the pressure cooker (minus the weight). Keep the gas at low and keep undisturbed for 35-40 minutes.
19. After 40 minutes, open the lid of the pressure cooker. Insert a toothpick into the cake. If the toothpick comes out clean, the cake is done.
20. Take the can out of the pressure cooker and let it cool.
You & Ur Recipe....both r jst awsm :)
ReplyDeleteThanks dear
ReplyDeletecan't wait to try this one...will try to make it soon...Thanks so so much for all the hard work Rakhee...really appreciates it...
ReplyDeleteThanks Anita...your encouraging words are my catalyst!
DeleteWow! really an interesting and easy description to bake a cake.. thanks...
ReplyDeleteCan we use yeast instead of baking powder
ReplyDeleteThat was a good tutorial. A must try one. Thank youfor sharing. I have the following questions:
ReplyDelete1.Is there any cup measure for the amount of salt to use as bed?
2. Does the amount vary for the capacity of the cooker?
3. Can we reuse the salt in our regular cooking?
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ReplyDeleteCan we use the salt later?
ReplyDeleteCan we reuse the salt for cooking??
ReplyDeleteWant to from those who have baked cake in cooker using salt, will the cooker's surface be damaged after baking?? Will it be still good to cook other dishes?? R should i sacrifice a a cooker to bake cakes?? Salt will not cause any damage to the cooking surface??
ReplyDeleteCan we reuse the cooker for other purposes??? Is it good for our health? Can we reuse the salt?
ReplyDeleteI got thin salty layer on my cake why does it happens
ReplyDeleteAfter using the salt can we keep it aside and reuse it for baking another time? How many times can we reuse?
ReplyDeleteMa'm..Please help me out in solving my problem...my cake sink in middle and remain wet unbaked.. why..
ReplyDeleteyou have to add correcteasure of baking powder and must not over mix the batter
Deletevery nice good looking
ReplyDeleteCan we use that preheated salt again..?? 🤔🤔
ReplyDelete