Ingredients

• 1.5 cup + 1 tsp - all - purpose flour
• 3/4 cup - Sugar
• 1/2 cup - Oil
• 1.5 tsp - Vanilla essence
• 1.5 tsp - Baking powder
• 1 tsp - Baking soda
• 1 cup - Yoghurt

How to Make Pressure Cooker Eggless Sponge Cake

• Prior to the preparation of cake batter, first set your pressure cooker.
• A clean, dry pressure cooker must be filled with sand at the bottom up to 2-3 inches.
• Remove the gasket from the cooker top.
• Also whistle or regulator must be removed.
• Cooker should be heated on a high flame in order to maintain a temperature as in a preheated oven.
• In the meantime we will prepare cake batter.
• To prepare cake batter, sieve all-purpose flour once or twice and keep aside.
• Cream yoghurt and sugar.
• Beat well both until you see a few air bubbles.
• Now add baking soda followed by baking powder and mix well.
• Wait for 5 minutes till you see air bubbles forming.
• In the meantime, get your baking tin ready by brushing some cooking oil within the tin.
• Add a tsp of all-purpose flour and dust the flour throughout by just shaking the tin.
• After 5 minutes, add vanilla essence to the creamed mixture.
• Next add oil and give a mild mix. Do not mix vigorously anymore.
• Add slowly sieved flour.
• Now gently fold in the flour into the wet mixture.
• Next transfer the batter to the dusted baking tin.
• Place the baking tin inside the preheated cooker and cook on a low flame for around 40-45 minutes.
• Keep checking in between to prevent burning.
• To check if it's done, take a toothpick and pierce it through the cake.
• If it comes out clean, then cake is ready.
• Remove from baking tin and let it cool another hour on a wired rack.