Olivia Carter
Are you craving a delicious and moist cake but don’t have an oven? Don’t worry, you can still satisfy your sweet tooth by making a milkmaid eggless cake in a pressure cooker! This simple recipe requires minimal ingredients and can be made easily at home.
The milkmaid eggless cake is a popular dessert that is loved by people of all ages. It is a soft and spongy cake that is made without the use of eggs. Instead, condensed milk is used to provide the required moisture and richness to the cake. This recipe is perfect for those who have an egg allergy or are looking to make an eggless dessert.
To make this cake, you will need basic ingredients like all-purpose flour, baking powder, baking soda, sugar, milk, butter, and of course, condensed milk. These ingredients are readily available in most kitchens, making this recipe convenient and accessible. You can also add in flavors like vanilla essence or cocoa powder to enhance the taste and make it more interesting.
Using a pressure cooker to bake the cake is an ingenious hack that allows you to enjoy homemade cake without an oven. It is important to ensure that the pressure cooker is large enough to accommodate the cake pan and that it is properly sealed to trap the steam. Baking the cake in a pressure cooker creates a moist and tender texture, similar to that of an oven-baked cake.
So, if you’re in the mood for a delicious dessert but don’t have access to an oven, try making a milkmaid eggless cake in a pressure cooker. This simple and fuss-free recipe will surely satisfy your sweet cravings and leave you wanting more!
What is Milkmaid Eggless Cake?
Milkmaid eggless cake is a delicious and moist cake that is made without using eggs. It is a perfect dessert option for those who are vegetarian or have egg allergies. The main ingredient in this cake is sweetened condensed milk, also known as milkmaid, which gives it a rich and sweet flavor.
The recipe for milkmaid eggless cake typically uses basic baking ingredients such as flour, butter, baking powder, and vanilla extract. Some variations may also include additional ingredients like cocoa powder, chopped nuts, or fruit for added flavor and texture.
To make a milkmaid eggless cake, the ingredients are mixed together to form a smooth batter, which is then baked in a pressure cooker instead of an oven. The pressure cooker creates a moist and evenly baked cake, similar to the results achieved in an oven.
| Ingredients | Instructions |
|---|---|
| 1 cup all-purpose flour | 1. Preheat the pressure cooker by adding a layer of salt or sand to the bottom. |
| 1/2 cup unsalted butter, softened | 2. In a mixing bowl, cream the butter until smooth and creamy. |
| 1 cup sweetened condensed milk (milkmaid) | 3. Gradually add the sweetened condensed milk to the butter and mix well. |
| 1 teaspoon baking powder | 4. Sift the flour and baking powder into the mixing bowl and fold gently to combine. |
| 1 teaspoon vanilla extract | 5. Stir in the vanilla extract to enhance the flavor of the cake batter. |
| Optional: 2 tablespoons cocoa powder or 1/2 cup chopped nuts or fruit | 6. Add any optional ingredients, such as cocoa powder or nuts, to the batter and mix well. |
| 7. Pour the batter into a greased and lined cake tin. | |
| 8. Place a trivet or a small stand in the pressure cooker and pour water until the trivet is partially submerged. | |
| 9. Carefully place the cake tin on the trivet inside the pressure cooker. | |
| 10. Close the pressure cooker with its lid and cook the cake on medium heat for 40-45 minutes or until a toothpick inserted into the center comes out clean. | |
| 11. Allow the cake to cool completely before removing it from the tin and serving. |
Milkmaid eggless cake is a delightful treat that can be enjoyed on its own or served with a dollop of whipped cream or a drizzle of chocolate sauce. It is perfect for birthdays, special occasions, or as an indulgent dessert after a meal. Give this recipe a try and discover the decadent taste of a milkmaid eggless cake!
The Benefits of Making Cake in Pressure Cooker
Making a cake in a pressure cooker has several benefits that make it an attractive option for home bakers. Whether you are a beginner or an experienced baker, using a pressure cooker can simplify the cake-making process and yield delicious results. Here are some of the benefits:
- Saves time: One of the main advantages of making a cake in a pressure cooker is that it can significantly reduce the cooking time. Unlike baking in an oven, which often requires preheating and longer baking times, a pressure cooker can cook a cake quickly and efficiently.
- Even heat distribution: Pressure cookers provide excellent heat distribution, ensuring that the cake is cooked evenly. The steam inside the cooker creates a moist environment, resulting in a moist and tender cake.
- No oven needed: Not everyone has access to an oven, especially in areas where baking is not a common practice. Making a cake in a pressure cooker allows you to enjoy homemade cake without the need for an oven.
- Energy efficient: Pressure cookers use less energy compared to ovens. This means that making a cake in a pressure cooker can be a more environmentally friendly option and can also help save on electricity bills.
- Portable: Pressure cookers are portable and can be used in various settings, such as camping trips or outdoor gatherings. This versatility allows you to bake a cake wherever you go, making it a convenient option for any occasion.
When making a cake in a pressure cooker, it’s important to follow the recipe instructions carefully and ensure that the cooker is used correctly to avoid any accidents. With practice and experience, you can master the art of making a perfect cake in a pressure cooker and enjoy all the benefits it offers.
Ingredients
To make this delicious milkmaid eggless cake in a pressure cooker, you will need the following ingredients:
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1/2 teaspoon vanilla essence
- 1 tablespoon vinegar
For the Frosting:
- 1 cup whipped cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla essence
These are the main ingredients required for the milkmaid eggless cake. You can also add additional toppings or decorations of your choice. Now that you have all the ingredients ready, let’s move on to the next step.
List of Ingredients for Milkmaid Eggless Cake
- 1 cup all-purpose flour
- 1/2 cup condensed milk (Milkmaid)
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
These are the main ingredients you’ll need to make a delicious milkmaid eggless cake in a pressure cooker. Make sure you have them all prepared and ready before starting the recipe.
Instructions
To make milkmaid eggless cake in a pressure cooker, follow these steps:
- Start by greasing a cake tin with butter and dusting it with flour. This will prevent the cake from sticking to the tin.
- In a mixing bowl, sieve all-purpose flour and baking powder together. This will help in removing any lumps and aerating the flour.
- Add milkmaid or condensed milk, oil, and vanilla essence to the dry ingredients. Mix well until all the ingredients are well combined.
- If the batter is too thick, add some milk to achieve a smooth consistency. Avoid making the batter too thin, as it may result in a dense cake.
- Preheat the pressure cooker on medium heat for about 5 minutes. Place a stand or a trivet inside the cooker to elevate the cake tin and prevent it from coming in direct contact with the cooker base.
- Pour the prepared batter into the greased cake tin. Tap the tin gently to remove any air bubbles and ensure an even distribution of the batter.
- Cover the cake tin with a lid or a sheet of aluminum foil. This will prevent any steam from entering the tin during the cooking process.
- Place the cake tin on the trivet inside the preheated pressure cooker. Close the cooker with its lid, without the whistle or weight.
- Cook the cake on medium heat for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is cooked, carefully remove it from the pressure cooker and let it cool completely on a wire rack.
- Once the cake has cooled, gently run a knife along the edges of the tin and invert it onto a plate to release the cake. Remove the tin and dust the cake with powdered sugar, if desired.
- Your milkmaid eggless cake is now ready to be served and enjoyed!
Note: Cooking time may vary depending on the size and make of the pressure cooker. It is important to keep an eye on the cake while it is cooking to avoid overcooking or burning.
Step-by-Step Guide to Making Milkmaid Eggless Cake in Pressure Cooker
To make a delicious milkmaid eggless cake in a pressure cooker, follow these simple steps:
- First, gather all the necessary ingredients for the cake, which include:
- 1 cup all-purpose flour
- 1/2 cup condensed milk (milkmaid)
- 1/2 cup unsalted butter
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla essence
- 1/4 cup powdered sugar
- Next, grease a cake tin using some butter or oil to prevent the cake from sticking to the tin.
- In a mixing bowl, add the condensed milk, melted butter, milk, and vanilla essence. Mix these wet ingredients together until well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and powdered sugar. This will remove any lumps and aerate the dry ingredients.
- Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Stir well to form a smooth batter without any lumps.
- Pour the batter into the greased cake tin and tap it gently to remove any air bubbles.
- Now, take a pressure cooker and remove its gasket and weight. Place a stand or a small heatproof bowl inside the cooker to create a base for the cake tin.
- Add some water to the pressure cooker, about 1 1/2 cups, and place the cake tin onto the stand or bowl inside the cooker.
- Cover the pressure cooker with its lid, without the gasket and weight, and cook the cake on a low to medium flame for about 40-45 minutes.
- After 45 minutes, check if the cake is cooked by inserting a toothpick or knife into the center of the cake. If it comes out clean, the cake is ready.
- Once the cake is cooked, remove the cake tin from the pressure cooker using oven mitts or tongs and let it cool down for a few minutes.
- Gently run a knife along the edges of the cake tin to loosen the cake, and then carefully invert the tin onto a plate or wire rack to unmold the cake.
- Your milkmaid eggless cake is now ready to be served! You can serve it as is or decorate it with icing, fruits, or any other desired toppings.
Enjoy your homemade milkmaid eggless cake!
Tips and Tricks
1. Choose the right cooking vessel: When making a milkmaid eggless cake in a pressure cooker, it is important to use a suitable cooking vessel. Opt for a cake tin or a baking pan that fits comfortably inside the pressure cooker. Make sure the vessel is heat resistant and has a lid to trap steam.
2. Grease and line the baking tin: Before pouring the cake batter into the baking tin, make sure to grease it with butter or oil. This will prevent the cake from sticking to the sides of the tin. Additionally, lining the bottom of the tin with parchment paper will further ensure easy removal of the cake.
3. Preheat the pressure cooker: Preheating the pressure cooker is crucial to ensure even cooking of the cake. Before placing the baking tin inside the cooker, heat it on low to medium flame for about 5 minutes without the whistle or weight. This will create a hot and consistent environment for the cake to bake in.
4. Use a trivet or stand: To prevent direct contact between the baking tin and the base of the pressure cooker, place a trivet or a stand at the bottom. This will allow air to circulate evenly around the tin and prevent the cake from burning at the bottom.
5. Control the heat: Maintaining the right heat level is essential for a successful milkmaid eggless cake. Once the pressure cooker is preheated, reduce the flame to low and place the baking tin on the trivet. Cover the pressure cooker with the lid and cook for the specified time, adjusting the flame as necessary.
6. Check for doneness: To check if the cake is fully cooked, insert a toothpick or a knife into the center. If it comes out clean or with a few crumbs, the cake is done. If not, cover and cook for a few more minutes, keeping a close eye to prevent burning.
7. Allow the cake to cool: Once the cake is cooked, remove it from the pressure cooker and let it cool in the baking tin for about 10 minutes. This will make it easier to remove the cake from the tin without breaking or sticking. Transfer the cake to a wire rack to cool completely before serving.
Follow these tips and tricks to make a delicious milkmaid eggless cake in a pressure cooker. With the right techniques, you can achieve a soft and fluffy cake that everyone will enjoy!
Useful Tips for Baking the Perfect Milkmaid Eggless Cake
When it comes to baking an eggless cake using milkmaid in a pressure cooker, there are a few tips that can help you achieve the perfect result every time. Here are some useful tips to keep in mind:
1. Choose the Right Pan
Using the right pan is essential for even heat distribution and ensuring that your cake bakes evenly. A round, non-stick cake pan with a removable bottom is a good option. Make sure the pan fits comfortably inside the pressure cooker.
2. Prepare the Pan Properly
Before pouring the batter into the pan, it’s important to properly grease and flour the pan. This will prevent the cake from sticking and help it release easily once baked.
3. Use Fresh and Good Quality Ingredients
Using fresh and good quality ingredients is crucial for the taste and texture of your cake. This includes milkmaid, flour, baking powder, and any other ingredients specified in your recipe. Using stale or expired ingredients can affect the final result.
4. Mix the Batter Correctly
When mixing the batter, make sure to follow the recipe instructions carefully. Overmixing can lead to a dense and tough cake, while undermixing can result in uneven texture. Mix until all the ingredients are well incorporated.
5. Preheat the Pressure Cooker
Before placing the cake pan inside the pressure cooker, it’s important to preheat the cooker for a few minutes. This will create a hot environment that promotes even baking.
6. Use a Trivet or Ring
Placing a trivet or a ring at the bottom of the pressure cooker helps elevate the cake pan and prevents direct contact with the heat source. This ensures that the cake bakes evenly without getting burnt at the bottom.
7. Monitor the Cooking Time
Keep a close eye on the cooking time specified in your recipe. Every pressure cooker is different, so the cooking time may vary. Start with the recommended time and adjust if needed.
8. Allow the Cake to Cool
After removing the cake from the pressure cooker, allow it to cool completely before trying to remove it from the pan. This will ensure that the cake sets properly and prevents it from breaking or falling apart.
By following these useful tips, you’ll be able to bake a perfect milkmaid eggless cake in a pressure cooker every time. Enjoy your delicious creation!
Variations
There are several ways to customize and experiment with this milkmaid eggless cake recipe. Here are a few variations you can try:
- Chocolate Cake: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate-flavored cake.
- Fruit Cake: Fold in 1/2 cup of diced fruits such as apples, bananas, or berries into the batter before baking for a fruity twist.
- Nutty Cake: Stir in 1/2 cup of chopped nuts like walnuts, almonds, or pecans to add a crunchy texture to the cake.
- Coffee Cake: Dissolve 1 tablespoon of instant coffee granules in 1/4 cup of hot water and add it to the batter for a subtle coffee flavor.
- Coconut Cake: Mix in 1/2 cup of shredded coconut to the batter for a tropical touch.
- Orange Cake: Replace the milkmaid with an equal amount of orange juice to create a citrusy cake.
Feel free to get creative and experiment with different flavors and ingredients to make this milkmaid eggless cake unique to your taste. Enjoy!
FAQ
Can I make a milkmaid eggless cake in a pressure cooker?
Yes, you can make a milkmaid eggless cake in a pressure cooker. It is a simple and delicious recipe that doesn’t require eggs.
What ingredients do I need to make a milkmaid eggless cake in a pressure cooker?
To make a milkmaid eggless cake in a pressure cooker, you will need all-purpose flour, milkmaid, butter, baking powder, baking soda, vanilla essence, and water.
How do I make a milkmaid eggless cake in a pressure cooker?
To make a milkmaid eggless cake in a pressure cooker, first, grease a cake tin with butter and dust it with flour. In a mixing bowl, combine all-purpose flour, baking powder, and baking soda. In another bowl, mix milkmaid, melted butter, water, and vanilla essence. Gradually add the dry ingredients to the wet ingredients and mix well. Pour the batter into the greased tin and place it in a preheated pressure cooker. Cook on low flame for about 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool before removing it from the tin.
Can I use whole wheat flour instead of all-purpose flour for the milkmaid eggless cake?
Yes, you can substitute whole wheat flour for all-purpose flour in the milkmaid eggless cake recipe. However, the texture and taste of the cake may be slightly different.
