How to Make Cake in a Pressure Cooker?

Cakes are entwined with celebrations and all the special events. They are not just something for consumption. They add fun to parties, bring sweetness in relationships and help create memories to cherish forever. The history of these lip-smacking treats dates back to ancient times. The Oxford Dictionary traces the word ‘cake’ back to the 13th century.

In old times, cakes were denoted as baked flour confectionery items sweetened with honey. The cakes made at that time were very different from what we eat today. According to the food historians, the modern cakes with icing were first baked in Europe sometime during the mid-17th century. It became possible due to the advanced technology and availability of ovens, food moulds and ingredients like refined sugar. The advancement of technology made baking much easier during the 19th century. The introduction of chemical raising agent bicarbonate of soda in the 1840's replaced the usage of yeast in cake preparation as it was known to provide a greater leavening power with less effort. The more accurate temperature controlled ovens was another technology breakthrough of the century.

There are hundreds of ways to prepare a cake but nothing can beat the fun of making cake in a cooker. It is startling to learn that a cake can be made without an oven in a pressure cooker also. Here is an easy pressure cooker cake recipe that can be made at home on special occasions or to satisfy midnight cravings.

Ingredients Required To Make Pressure Cooker Cake:

All Purpose Flour- 1 ½ cups

Baking Soda- ½ tsp

Baking Powder- 1 ¼ tsp

Sugar- ¾ cup

Oil- ½ cup

Milk- 1 cup

Salt- 1 pinch

Vinegar- 1 ¼ tsp

Vanilla Extract- 2 tsps

Procedure to Make Pressure Cooker Cake:

Step 1: Prepare the Pan & Cooker

• Firstly, grease a 7-inch cake tray. Line a parchment paper and set it aside.
• Now, add salt to the pressure cooker and make sure it is spread evenly. Then, cover the salt with a plate.
• Place a ring or hot pot stand over the plate. Remove the rubber ring and whistle from the pressure cooker lid.
• Cover the cooker and place it on medium heat.

Step 2: Make Cake Batter

• Add milk, sugar, vinegar and vanilla to a mixing bowl and stir it until the sugar is well dissolved.
• With the help of a sieve, add flour, baking soda, baking powder and salt to the bowl.
• Mix it until the flour is combined well. Make sure the batter is not over mixed.
• Now pour the prepared mixture to the pan.

Step 3: Make Cake in Cooker

• Place the cake pan inside the pressure cooker on top of the ring or hot pot. The cooker has to be hot inside.
• Cover the cooker with the lid whose ring and whistle are removed.
• Bake the cake for at least 50-60 minutes on a low flame.
• To check if the cake is completely baked, insert a toothpick in the center of the cooker cake and it should come out clean.
• The cake top should be golden and fairly dry. It the cake is still moist, then bake it for a few more minutes.
• Let the cake cool down for 10 to 15 minutes at room temperature.
• Remove the cake gently from the mould and then invert it on the wire rack.
• Let the cake cool completely before slicing. The cake can also be frosted with the evenly spread icing.

The history of cakes is approximately 4000 years old and here are some more amazing facts about cakes.

Fun Facts About Cakes :

• The word 'cake' comes from the Middle English 'kake,' which means borrowing from Old Norse.
• The World's most expensive cake, 'Pirates Fantasy' costs around $35 million.
• Romans were the first who introduced the concept of cake. Unlike modern cakes, they were simple pieces of basic bread where honey was used as a sweetener.
• Queen Victoria was the first one to have white icing on her wedding cake. That's the reason it is called 'royal icing.'
• The oldest sample of a 113 years old cake resides in the Willis Museum in Hampshire, England. The cake is perfectly fine except for a small crack caused by a bomb blast during World War II.
• Huge development in cake making happened with the usage of baking soda in place of yeast. It was a better raising agent that gives modern cakes the appealing look and fine texture.