Pressure Cooker Eggless Sponge Cake

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Pressure cooker eggless sponge cake is a kid friendly Indian dessert and easy to make basic cake. The best thing is, it can be made in a pressure cooker. This simple cake will delight your kids and family.  

This cake can be made easily for your kid’s birthday parties and everyone is going to love this. 

It involves a little preparation with the pressure cooker so as to maintain temperature the same way it happens in pre heated oven. 

You must be wondering how to make this super easy sponge cake in a pressure cooker. It follows the same procedure as any basic cake. You can make the cake batter mix and eventually let it bake but here, the only difference is that, it would bake inside the cooker.

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 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.