Eggless Vanilla Sponge cake-in cooker

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Egg-less Vanilla Sponge cake-in cooker



Everyone desires to bake the best cakes at home in the first few trials itself but it requires some skills that comes with lots of practice and trials to master in it. But in my recipe, you will get the best results on the first try itself. In this recipe, you won't be needing any specialized ovens or appliances just a stove top cooker works.



           You can have this cake with tea or even decorate it with your favorite toppings or use this as a base for many elaborate or complicated dishes. In this recipe, we will be using condensed milk which can be store-bought or homemade(If you are interested in trying out the homemade condensed milk check out my homemade condensed milk recipe:)...so let's start baking...
buy eggless vanilla sponge cake mix online





Category: Cookies and cakes (baking)

Preparation time:5mins

Cooking time:30-35mins







INGREDIENTS:




For cake:


  • 1 cup maida or all purpose flour

  • 3/4 condensed milk

  • 1 t-spoon vanilla essence/extract

  • 1/2 t-spoon baking powder

  • 1 t-spoon baking soda

  • 3-4 tablespoon butter(melted)




For prep:



  • 2 cup salt (for making the base bed in the cooker to avoid burnout )

  • butter for greasing the pan

  • Maida for dusting the cake tin








METHOD:



  • Take a mixing bowl and add maida (all purpose flour), baking powder and baking soda and mix it well. (you can also add them separately by sieving them for fine blending--optional).
  • Add water little by little(4 to 5 tablespoons of water-approx.)to the maida mixture and keep it aside.
  • Now combine condensed milk, butter(melted) and vanilla extract/essence and mix it well.
  • Add the batter to the dusted cake tin. For dusting-grease the butter and sprinkle some maida flour and tap the tin to remove excess flour.
  • Shake well to remove air bubbles 
  • Add the 2 cups of salt in the cooker and place a perforated plate or stand above the salt bed. and preheat the cooker for 10mins.Without whistle.
  • Open the lid and place the cake tin and cover the lid. Set the flame in low heat and allow it to cook for about 25-30mins or until the cake is cooked.
  • Wait till the cooker cools down. Take the cake out and invert the tin on a wire rack to unmount or unmould the cake. Use the knife to loosen the edges.
  • You can use this immediately or can store it in an airtight container.






NOTE:



  • You can use whipped cream, strawberries and strawberry jam for topping the cake. (use any topping as per your wish.

  • To check whether the cake is done or not, use a skewer stick or a fork and prick it. If the cake is well cooked it won't stick to the fork or skewer stick.










NUTRITIONAL FACTS:




Energy-1580 cal

Carbohydrates-210g

Fat-58g

Protein-30 g

Cholesterol-100mg





Checkout  for more updates!!.
Happy cooking!!!
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