Eggless Vanilla Cake - Pressure Cooker Method

Today's recipe is an eggless vanilla cake made in a pressure cooker instead of oven.When I saw the sponge cake in Divya's space wanted to try it.As we always prefer to have eggless cake I tweaked the recipe to make an eggless cake.
I wanted to use the condensed milk instead of egg but unfortunately no condensed milk in my pantry.So used the yogurt and the output was a soft and spongy cake.The only thing went wrong was it burned slightly in the bottom and while inverting the cake little portion got stuck to the pan.So I couldn't get the full cake for the picture and I was bit upset.Then all of a sudden got the idea of doing some frosting and the only thing I had in the refrigerator was the heavy so whipped the cream and frosted the cake,decorated with some strawberries.Now off to the recipe....................................

Basic Information

Preparation time - 20 minutes
Cooking time - 50 minutes
Makes - 8 inch round

Ingredients

Ingredient	Quantity
All purpose flour/maida	11/4cups
Butter/vennai	1/2cup
Sugar	3/4cup
Yogurt/thayir/curd	1cup
Baking powder	1tsp
Baking soda	1/4tsp
Salt	a pinch
Vanilla	1tsp
Oil spray or butter	1tsp(for greasing)

For the Frosting

Ingredient	Quantity
Heavy Cream	1cup
Powdered sugar	3tbs
Vanilla	1tsp
Strawberry(sliced)	4-5

Method

Grease the pan with a fat free spray or butter and keep it aside.Sieve all purpose flour,salt,baking powder,baking soda together for 2 times,set until it aside.Cream together butter and sugar until frothy using a hand blender or electric blender,to this add the yogurt and beat it well.

Now add the flour mixture and fold in,add the vanilla  and mix it well.Now pour this batter in the greased pan upto 3/4th.

Now put a separator plate at the bottom of the cooker and close it with the lid(no need of gasket and whistle).Pre heat for 10 minutes in a medium flame.Now keep the pan on top of the separator plate,put the lid on and cook it in a low flame 45-50 minutes.Check it between if the cake is cooked or not.
Once the cake is done remove it from the flame and keep the lid closed for another 10 minutes.Remove the cake carefully from the cooker and allow it to cool completely.After cooling invert the cake on a plate and slightly tap the bottom of the pan.

Spongy Vanilla cake is ready.

Frosting

For the frosting beat the heavy cream,sugar and vanilla till it reaches a peak consistency.

Apply it on the cake with a spatula evenly.Decorate with the strawberry as per your wish.

Keep it in the refrigerator 30 minutes and serve it.

Enjoy...........................................................

• Use a bigger size cooker I used my 5 liters cooker and don't use the whistle and the gasket.This is very important.
• The separator plate is must to prevent burning so don't forget.
• Don't open the cooker  and check frequently,may be 2-3 times.
• After adding the flour to the mixture don't use the electric blender just use a spatula to fold in or use the electric blender in small speed.
• Remove the cake from the pan once its completely cool down.
• I used a 8 inch round pan and little batter was left ,I baked 3 cup cakes out of it.

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