Eggless Cooker Cake

It was a special day for me on July 4th..... I turned 23 and accomplished what I had in my mind for few months now..."My Birthday cake" without eggs and without Oven....:)

This is a vanilla sponge cake with chocolate frosting.



Prep time: 10 mins
Cooking Time: 25-30 mins.


Ingredients:
For Sponge Vanilla Cake:
Maida       -      1 cup / 125 gms
Butter       -       1/4 cup / 50 gms
Sugar       -       2/3 cup /  85 gms
Milk         -       1/4 cup
Baking Powder    -   1/2 tspn
Fruit salt/ ENO   -   1/2 tspn


For Chocolate Frost:
Cocoa Powder   -   3 tbspn
Sugar             -    1 tbspn
Condensed Milk   -     1/4 cup
Butter           -     1/4 cup / 50 gms
Water          -     1/4 cup


Method:
For Sponge Vanilla Cake:

1. Powder the sugar and mix it with butter. Beat it unless it turns fluffy.
2. Sieve maida, fruit salt and baking powder separately.
3. Then add half of the flour mixture to butter mixture and half of milk to it. Mix well.
4. Repeat the same adding the remaining flour mixture and milk. 
5. Blend it thoroughly so that it gets a idly / dhokla batter consistency.
6. The mixture now looks fluffy and aerated.
7. Pour this mixture into a greased mold*.
8. Now place a 1/2 inch stand inside a pressure cooker. Pour water up to 1 inch depth of the cooker.
9. Place the cake mold on the stand inside the cooker.
10. Close the cooker's lid and steam the cake for 25 mins in medium-high flame.
11. Switch off the stove but do not just yet remove the lid.
12. Open the lid after 5 more minutes and the cake is cooked.
13. Let it cool and then remove it from the mold.

For Chocolate frost:

1. Take a heavy bottomed pan. Add butter to water and let it melt.
2. Add cocoa powder to the melted butter and mix well.
3. Add condensed milk and sugar to it.
4. Mix well till a glimmering chocolate sauce.
5. Let it cool, so that it turns into a thick gluey consistency easy to spread.
6. Spread this frosting over the sponge cake.

Here is a piece for the bday girl....:) :) :D

Confession:

• We get 1.5 inches depth cake. So make 2 or more cakes repeating the steps above  and layer them to get the desired height...:) Because trying to make a bigger cake may not raise as expected.
• Sieving the flour and raising agents mixes them evenly and helps in raising properly. But do not over sieve.
• Do not add milk in one go while making cake mixture. Measure and add accordingly to get the consistency.
• In case of unavailability of mold, any aluminium or stainless steel vessel can be used.
• Do not close the cake mold with a lid inside the cooker, otherwise the evaporated steam may moisten the cake.
• Use a stick or spoon to check if the cake is cooked through. If it doesn't seem so, cook it for 10 more minutes adding water to steam as required.
• For chocolate frosting, instead of condensed milk, ordinary milk can be used. Just add 2 tbsp extra sugar. But it might take more time to thicken.
• Do not spread the frosting over a hot cake.