Cooker Cake

Published November 5, 2014 by Bingo's Mom

In the history of my life, I baked my first errr… ok, second cake. First one was a disaster beyond words. But, as Tharani matha says, ‘vida muyarchi vishwaroopa vetri’ I succeeded this time.

I made a simple vanilla cake. I referred 100 websites, selected one recipe and read the recipe for 1000 times, prepared cake visually before doing it actually and I was ready to bake. Here is how I prepared:



Maida / all-purpose flour – 1/2 cup

Baking soda – 1/4 tsp

Baking powder – 3/4 tsp

Condensed milk (I used milkmaid) – Little less than 1/2 cup

Unsalted Butter – 1/4 cup (at room temperature)

Vanilla essence – 3/4 teaspoons

Water – Little (I didn’t measure)

Salt – a pinch



Take a pressure cooker (I used pressure pan) and put 1/2 kg table salt and level it. Ensure the cooker is completely dry before adding the salt. Remove gasket and whistle from the lid and close the cooker. Put it on high for 2 minutes. This is like pre-heating.

Mix wet ingredients except vanilla essence and dry ingredients separately and mix them together and whisk well. Grease the cake pan with butter in which you are going to pour the mixture. Before pouring it to the pan add vanilla essence and mix well. Pour the mixture to the greased pan and gently tap it.

Open the lid and keep the pan on top of the salt. Ensure the cake pan is not touching the cooker directly. Close the lid and turn the flame to minimum. After 15 minutes insert a tooth pick / knife at the middle of the cake. If it comes out clean you can switch off the stove and take the cake pan out. If it is not done bake it for another 3 – 5 minutes or till it’s done.

Cool it for 5 – 10 minutes and invert it to a plate and dig in. If you want perfect slices you will have to wait until it comes to room temperature.




5 comments on “Cooker Cake

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