Ingredients
Dry Ingredients To Be Sifted
● 1 cup all-purpose flour – 125 grams
● ½ teaspoon baking powder
Wet Ingredient
● 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
For The Butter+Condensed Milk Mixture
● ¼ cup salted butter – 40 grams, you can also use unsalted butter
● ½ cup sweetened condensed milk
● 3 tablespoons sugar
● ½ cup water
PROCEDURE:-
Step 1-
First, use some butter to very thoroughly grease a pan that is 5.5
inches in a circle and 2.75 inches in height. Put it off till later. A 6 by 6-
inch square pan or a 5-inch circle pan are also options.
Step 2-
Place a strainer below a mixing bowl. 1 cup of all-purpose flour and
1/2 tsp. baking powder should be added to a sieve. If using unsalted
butter, season the flour with a small teaspoon of salt.
Step 3-
Pour 1 teaspoon of vanilla extract or 1/2 teaspoon of vanilla essence
over the flour. Vanilla extract can be added after the batter has been
mixed.
Step 4-
Take a pressure cooker that holds 5 to 6 litres. Remove the vent
weight (whistle) and the gasket (rubber ring) from the lid.
Step 5-
Take your pressure cooker right now. Use a heavy 5- or 6-litre
aluminium cooker whenever possible.
Step 6-
Spread 1 cup of sea salt evenly in a single layer inside the cooker, then
add the cooker. You can also use river sand in place of salt.
Step 7-
Keep a heatproof stand, rack, or trivet carefully placed on the salt
layer inside the pressure cooker. Start heating the pressure cooker for
five minutes on a low flame.
When preheating the cooker, keep the heat at the lowest setting.
Make a batter.
Step 8-
40 grammes of 1/4 cup salted butter should be added to another pan
in the interim.
Step 9-
Add 1/2 cup of condensed milk to the pan at this point.
Step 10-
Including 3 teaspoons of sugar. You can use normal sugar in place of
the organic, unrefined cane sugar that I used.
Step 11-
Include 1/2 cup of water.
Step 12-
On a low flame, cook this combination in the pan on the stove.
Step 13-
Use a spatula to stir as the butter melts. Using a spatula, mix
everything until thoroughly blended.
Step 14-
On moderate heat, let this mixture gently simmer.
Step 15-
Add the flour mixture right away after this mixture reaches a mild
simmer.
Step 16-
To avoid overmixing, grab a wire whisk and stir slowly. You can tell if
the batter is too thick or thin during mixing. A medium consistency
should be present in the batter.
Water may need to be added in less or more. Add 1/4 cup of hot water
to the batter if it is too thick. So keep some hot water handy.
Step 17-
Don't overmix the batter; just whisk until it is smooth. If there are any
microscopic lumps in the batter, let them alone.
Step 18-
Pour the batter into the pan, then give it a light shake or tap on the sides.
Step 19-
Place the cake pan gently on top of the rack or trivet in the cooker while
holding it in place with a pair of tongs or oven gloves.
Step 20-
Put the cooker's lid on firmly and securely. Don't forget to take the vent
weight (whistle) off.
Step 21-
The sponge cake should be baked over low heat or simmer until
browned. In a 5-litre pressure cooker, the cake bakes for 40 to 50
minutes.
Depending on the size of the cooker, the size, quality, and intensity of the
heat, cook the cake for 35 to 50 minutes.
Turn off the heat and take the lid off the cooker cake to inspect it. The
cooker will be extremely hot, so use caution.
Step 22-
A bamboo skewer should be inserted into the centre of the cake and
should either come out clean or with a few cake crumbs attached. The
top should be golden. However, if the skewer has cake batter on it and is
sticky, it is not yet done.
Step 23-
Remove the cake pan using tongs, then set it on a wire rack. Let the cake
warm up or cool down to room temperature. After that, carefully remove
the cake from the mould.
Step 24-
The cooker cake can be served hot or cold. You can also choose any
icing to use to decorate the cooker cake.
