Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, malai custard cake – no oil cake – eggless tea time pressure cooker cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Malai Custard Cake – No Oil Cake – Eggless Tea Time Pressure Cooker Cake is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Malai Custard Cake – No Oil Cake – Eggless Tea Time Pressure Cooker Cake is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have malai custard cake – no oil cake – eggless tea time pressure cooker cake using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Malai Custard Cake – No Oil Cake – Eggless Tea Time Pressure Cooker Cake:
- Get 1 cup Whole Wheat Flour
- Take 1/2 cup Malai or Cream
- Make ready 1/2 cup Powdered White Sugar
- Prepare 2 tbsp Vanilla Custard Powder
- Take 1/4 tsp Baking Soda
- Get 1 tsp Baking Powder
- Take 1/2 cup Milk – (Room Temperature)
- Make ready 1 pinch Salt
Instructions to make Malai Custard Cake – No Oil Cake – Eggless Tea Time Pressure Cooker Cake:
- Dry mixture: Shift whole wheat flour, baking powder, baking soda, custard powder, salt. Keep it aside. - Wet mixture: In a grinder add malai, sugar, milk and mix until smooth. - Mix dry mixture into wet mixture and mix well.
- Put batter into a greased pan and tap the cake pan on a countertop to release any large air bubbles. - Put cake pan into the preheated pressure cooker and bake it for 1 hour.
- Tips: - Baking time may vary. - If cake batter looks dry, add 2- 4 tbsp of milk. - If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
- Pressure Cooker Method: - Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
- Important Notes: - Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. - Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
- Baking Tin should be made of Aluminium. - If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use a pressure cooker container which has big holes in it or any aluminum small stand. - No gasket and whistle are needed. Remove them before baking. - Don’t add water to the pressure cooker.
- How to Bake In A Pressure Cooker? - Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. - Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). - Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the cake is done. - If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. - Eggless Pressure Cooker Cake is ready.
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