Total Time: 1 hour 30 minutes
Ingredients
- 1 cup Plain Flour (Maida) approx 150 gms
- 1 cup Sugar powdered
- 2 Eggs
- 1/2 cup Butter softened
- 1 tsp Baking Soda
- 1/2 cup Milk 120 ml
- 2 tsp Vanilla Essence
- pinch Salt
- 1.5 cups Crystal Salt/ Sand for base
Instructions
- Let the butter soften until it is mashable with a spoon.
- Combine sugar and butter together using a hand or electric whisk/beater. Whisk well until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the maida, salt and baking soda, ensuring no lumps.
- Gradually add this to the egg mixture, alternating with milk. Stop whisking and fold this mixture gently with a spatula until all the batter is fully incorporated and smooth. Do not over beat.
- Add vanilla essence and blend well.
- Take a cake tin and grease it with some butter or oil. Sprinkle some maida on a greased baking tin.
- Pour the prepared mixture into the tin and place it in the prepared pressure cooker over the pot holder/ring.
- Cover the cooker with the lid (without the gasket and weight).
- Bake on low flame for 50-60 minutes.
- To test, put in a knife, it should come out clean, showing that it is fully baked.
- Take it out and let it cool completely.
- Once cooled, invert the cake on a wire rack and let it cool fully before slicing it.
Notes
Preparing the cooker:
- Use a heavy bottom aluminum cooker or pressure pan.
- Cover the base completely with salt/sand.
- Place a plate over the salt/sand.
- Place a ring/ vessel holder over this.
- Remove the gasket and weight from the lid.
- You can garnish this with icing sugar or whipped cream.
- For a chocolate cake, add 2tbsp of cocoa to the flour mix and sift to remove all lumps. Add an additional 2 tbsp of sugar (optional)
- You can also add choco-chips, nuts and dry fruits to the cake batter while baking.
