Amazon

Thursday, 22 October 2015

Honey Sponge cake using Pressure Cooker


Got the idea of preparing this Honey Sponge cake after seeing one of the images of a cake in one of the mails that I got... Initially I thought that having an oven @ home is a pre-requisite for making cakes... later when I researched, I found out that I was wrong...
Cakes can be prepared with our good old friend - pressure cooker too!! And my earlier cake as well as this one is a testimony to that... 

You can click here to see my earlier cake - Eggless Pineapple cake prepared in pressure cooker


Lets get into the steps for making the Honey Sponge cake


INGREDIENTS:


DRY INGREDIENTS

All purpose (Maida) Flour - 150gm
Custard powder - 1 tbsp
Bicarbonate/Baking soda - 1 tsp
Baking powder - 1tsp


WET INGREDIENTS

Butter, softened - 50gm
Brown sugar, softened - 150gm
Coconut oil (you can use regular refined/sunflower/corn oil also) - 50 ml
Eggs - 3 nos
Honey - 1 Heaping tbsp
Vanilla essence - 1 tsp



PROCESS:

In a wide mouthed bowl, add the all purpose flour, custard  powder, bicarbonate soda and baking powder. Keep it aside.




In another wide mouthed bowl, mix butter, brown sugar and oil. Break three eggs one at a time and whisk till well-blended. 
Add the honey and vanilla essence. Mix well.



Gradually add the dry ingredients into the wet ingredients. Mix well.





Prepare the cake mold by oiling the sides and bottom of the mold with butter (this is to ensure that the cooked cake does not stick to the walls of the mold.)

Pour the cake batter into the prepared cake mold. 




In a pressure cooker/pan, add 300 ml of water. 

Place a separator plate in the cooker and then place the cake mold on the separator plate. The cake mold MUST NOT touch the bottom of the cooker and hence the separator plate. 

Donot put the whistle. Once the steam starts coming out from the cooker, switch to low flame and steam for 45 minutes in low flame.

Remove the cake from the mold once it cools down. 

Slice the cake as required.







Pour some honey on the sliced cake pieces and allow it to get absorbed into the slices...



You can  also decorate the cake with Chocolate or Vanilla creams at the top though I did not do any decoration since I felt this is good enough for now and did not want the taste to get altered... 



3 comments:

  1. Is it maida or wheat flour. Wch we a re suppose to use...becoz its different in the ingredient section n procedure.

    ReplyDelete
  2. Dear shubha
    Its maida and not atta... Will correct the same.
    Thanks for pointing out

    ReplyDelete