Steam Cake: Pressure Cooker Magic

Making a steam cake in a pressure cooker is a great alternative to using an oven. This technique has been used for decades in various countries, especially in India, where pressure cookers are more common than ovens.

To make a steam cake in a pressure cooker, you will need to prepare the batter as you normally would. You can use your favourite cake recipe or a boxed cake mix. The only adjustment you may need to make is to the size of the baking pan, as it will need to fit inside your pressure cooker.

Once you have prepared your batter, grease a baking pan that fits inside your pressure cooker and pour the batter into it. If you are using a stove-top pressure cooker, you will need to remove the gasket and whistle. You can then place the pan directly on the salt or sand at the bottom of the cooker, or on a metal trivet or stand to prevent the bottom of the cake from burning.

Cover the cooker and heat it on the stove for around 5 minutes, then reduce the heat to low or medium-low. The cake should take around 35-60 minutes to bake, depending on the size of your cooker and the volume of batter.

If you are using an electric pressure cooker, pour water into the insert and place the filled cake pan on a metal trivet inside. Seal the cooker and set it to the cake or high setting, adjusting the temperature according to the type of cake you are making. Set the bake time for half of the normal time, and allow the pressure to release for around 10 minutes before checking if the cake is done.

Your steam cake is now ready to be served!

Prepare the batter and pan

To make a steam cake in a pressure cooker, you'll need to prepare the batter and select an appropriate pan. Here's a step-by-step guide:

Mix the batter: You can follow your favourite cake recipe or use a boxed cake mix. If you're making the batter from scratch, combine the dry ingredients (flour, sugar, baking powder, etc.) and wet ingredients (milk, eggs, butter, etc.) separately before mixing them together. You can use a hand mixer or a whisk for this step.

Select a baking pan: Choose a baking pan that fits inside your pressure cooker. The size of the pan will depend on the size of your pressure cooker. For a 3-quart cooker, you can use a 3-inch, 4-inch, or 5-inch pan. For a 6-quart cooker, a 6-inch or 7-inch pan is ideal. Ensure that the pan is made of metal, Pyrex glass, or silicone.

Grease the pan: Spray the pan with cooking spray or rub it with shortening, butter, or oil. This step ensures that the cake doesn't stick to the pan. You can also sprinkle a small amount of flour over the greased pan and tap to distribute it evenly.

Fill the pan with batter: Scoop the batter into the prepared pan and use a spoon or spatula to spread it evenly. Make sure the pan is not more than two-thirds full to allow the cake to rise.

Use a stove-top pressure cooker

To make a steam cake in a stove-top pressure cooker, you'll need to prepare the batter and the pan, then cook the cake.

Preparing the batter and pan

Mix your cake batter using your favourite cake recipe or a boxed cake mix. You won't need to make any adjustments to the batter.

Select a baking pan that will fit in your pressure cooker. You can use a metal, pyrex glass, or silicone baking pan.

Grease the baking pan with cooking spray. If you don't have cooking spray, rub shortening or butter along the bottom and sides of the pan. Sprinkle a few spoonfuls of flour over the shortening and tap the pan to distribute the flour. Shake the pan over the trash so excess flour falls out.

Fill the pan with the cake batter. Use the back of a spoon or an offset spatula to spread the batter so it's level in the pan.

Using a stove-top pressure cooker

Remove the gasket and whistle from the pressure cooker. Pull off the rubber insulation from the lid and set it aside.

Place 1 1/2 cups (300 g) of salt in the pressure cooker. Spread the salt evenly in the bottom of the pressure cooker. The salt will insulate the cooker since you won't be using water.

Set a stand in the bottom of the pressure cooker. Put a metal stand in the bottom of the cooker to distribute the heat and prevent the cake from burning on the bottom.

If you don't have a stand, set a wire rack in the bottom of the cooker.

Preheat the empty pressure cooker on high for 2 minutes. Put the lid on the pressure cooker and turn the burner to high. Let the pressure cooker heat before you add the pan with the batter.

Lower the cake pan into the pressure cooker and put the lid on. Wear oven mitts to lift the lid off of the hot pressure cooker. Carefully lower the pan with the cake batter down onto the stand in the pressure cooker.

Reduce the heat to medium and cook the cake for 5 minutes. The cake will immediately begin to rise and cook.

Turn the burner to low and bake the cake according to the recipe. Because you aren't actually cooking with pressure, the cake will take about the same time to bake as if you were baking it in a standard oven. Follow the bake time instructions from your recipe or the back of the box mix.

Check the cake. To test if the cake is finished baking, insert a toothpick or cake tester into the centre of the cake. If it comes out clean, turn off the burner. If not, check the cake again in 3 to 5 minutes.

Cool and remove the cake from the pan. Let the cake cool and lift it up and out of the pressure cooker.

Use an electric pressure cooker

Using an electric pressure cooker is a hands-off approach to making a steam cake. Here is a step-by-step guide:

Step 1: Prepare the Electric Pressure Cooker

Firstly, pour one cup of water into the insert of the electric pressure cooker. Then, place a metal trivet at the bottom of the cooker, which will prevent the cake pan from coming into direct contact with the insert.

Step 2: Prepare the Cake Pan

Grease a cake pan that will fit inside your pressure cooker. You can use butter, shortening, or cooking spray. If you are using butter or shortening, be sure to dust the pan with flour after greasing it. Tap the pan to distribute the flour, and shake out any excess.

Step 3: Make the Cake Batter

Now, it's time to make your cake batter. You can follow your favourite cake recipe or use a boxed cake mix. If you are making the batter from scratch, be sure to mix the wet and dry ingredients separately before combining them.

Step 4: Fill the Cake Pan

Fill the greased cake pan with the batter, using a spoon or spatula to smooth it out evenly.

Step 5: Lower the Cake Pan into the Cooker

Carefully lower the filled cake pan into the electric pressure cooker, placing it on top of the metal trivet.

Step 6: Seal and Cook

Secure the lid on the pressure cooker, turning it clockwise until it is fastened shut. Then, set the cooker to the "cake" or "high" setting and adjust the temperature according to the type of cake you are making. For a light and moist cake, select "Less"; for a standard cake, use the normal temperature; and for a dense cake, brownie, or cheesecake, choose "More".

Set the bake time for half of the normal time specified in your recipe or on the box instructions. For example, if your recipe calls for 50 minutes, programme the pressure cooker for 25 minutes.

Step 7: Release the Pressure and Check the Cake

After the timer goes off, allow the pressure to release naturally for about 10 minutes. Then, carefully remove the lid and check if the cake is done by inserting a toothpick into the centre. If the toothpick comes out clean, the cake is ready! If not, close the lid and let the cake cook for a few more minutes before checking again.

Step 8: Cool and Serve

Let the cake cool in the pan for about five minutes before removing it from the pressure cooker. Then, place it on a wire rack to finish cooling. Finally, serve and enjoy your steam cake!

Tips for baking in a pressure cooker

Baking a cake in a pressure cooker is a great alternative to using an oven. Here are some tips to help you get the best results:

• Select the right baking pan: Choose a metal, pyrex glass, or silicone baking pan that fits comfortably inside your pressure cooker. The size of the pan will depend on the capacity of your pressure cooker. For example, a 3-quart cooker can accommodate a 3-inch to 7-inch pan, while an 8-quart cooker can fit an 8-inch pan.
• Prepare the pressure cooker: If you're using a stove-top pressure cooker, remove the gasket and whistle. For electric pressure cookers, simply set the cooker to the cake or high setting. Remember to add water to the insert and place a metal trivet at the bottom to prevent direct contact between the cake pan and the insert.
• Adjust the temperature: The ideal temperature depends on the type of cake you're making. For light and moist cakes, use a lower temperature setting. Standard cakes are typically baked at a normal temperature. Increase the temperature for dense cakes, brownies, or cheesecakes.
• Set the bake time: As a general rule, set the bake time for half of the normal time specified in your recipe. For example, if your recipe calls for a 50-minute bake time, program your pressure cooker for 25 minutes. Keep in mind that you may need to adjust the time based on your cooker's size and the type of cake you're making.
• Check for doneness: After the timer goes off, allow the pressure to release naturally for about 10 minutes. Then, carefully remove the lid and insert a toothpick or cake tester into the centre of the cake. If it comes out clean, your cake is done. If not, put the lid back on and continue baking in short intervals, checking for doneness each time.
• Cool the cake: Once your cake is done, let it cool for a few minutes inside the pressure cooker before removing it. This helps prevent the cake from sweating and becoming soggy. Then, transfer the cake to a wire rack to cool completely before frosting or serving.
• Clean your pressure cooker: After baking, allow your pressure cooker to cool down completely before cleaning. Remove any salt or sand used during the baking process and store it for future use. Clean the cooker and its lid with a mild dishwashing detergent, rinse thoroughly, and dry before storing.
• Choose the right ingredients: Some ingredients work better than others in a pressure cooker. For example, butter or oil is preferable to margarine, which can make the cake too soft. Similarly, choose all-purpose flour over cake flour for better structure.
• Avoid over-mixing: Over-mixing the batter can cause your cake to become dense and dry. Mix the ingredients gently until just combined, and don't worry if there are a few small lumps in the batter.
• Use a trivet or stand: To ensure even baking and prevent the bottom of your cake from burning, place a metal trivet or stand at the bottom of the pressure cooker. This creates a barrier between the heat source and the cake pan, distributing the heat evenly.

How to make cake in cooker

How to Make Cake in a Cooker

Ingredients:

• 1½ cups all-purpose flour (maida or wheat flour) (190 grams)(organic)
• 1¼ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup sugar (+ 2 tbsp optional) (organic)
• ½ cup oil (or melted butter)
• 1 cup milk (do not use cold milk)
• 1¼ tablespoon vinegar (with minimum 5% acidity)
• 2 teaspoons vanilla extract (or few drops of essence)
• 100 grams chocolate (any chocolate or chocolate chips)

Method:

• Grease a 7-inch cake tray. Dust with flour, shake, and invert in the sink to remove excess flour. Or, line with parchment paper.
• Add salt to a pressure cooker and spread it evenly.
• Cover the salt with a plate. Place a ring/trivet or hot pot stand over the plate.
• Remove the gasket and weight, if using a cooker. Cover the cooker or pot with a lid and begin to heat it on medium heat.
• Pour milk, sugar, vinegar, melted butter (or oil), and vanilla into a mixing bowl. Stir well until the sugar dissolves.
• Place a sieve over the bowl. Add flour, baking powder, baking soda, and salt to the sieve. Lightly mix with a spoon.
• Gently mix the wet and dry with a spatula or whisk until the flour is just combined well. Do not overmix the batter.
• Pour the batter into the cake pan. Knock it a few times over the counter. Brushing with milk on top is optional.
• Hold the cake tray with a tong and place it inside the cooker/pot, on top of the trivet/ring or stand. The cooker has to be hot inside at this stage.
• Cover the cooker with the lid. Please note the gasket and weight have to be removed.
• Bake for 50 to 60 minutes on a low flame. When the cake is completely baked, a tester inserted comes out clean.
• Cool the cake tray for 10 to 15 minutes over a wire rack, so it won't sweat at the bottom. Later, invert it onto a wire rack.
• Cool completely before frosting or slicing.

Tips:

• If you are using a stove-top pressure cooker, remove the gasket and whistle.
• If you are using an electric pressure cooker, set it to the cake or high setting.
• If your pressure cooker doesn't have a cake setting, use the manual setting to pressure cook on high.
• Adjust the temperature according to the type of cake you're making. For a light, moist cake like a sponge, turn the temperature to "Less." Most standard cakes or cake mixes are fine on the normal temperature setting. If you're cooking a dense cake, brownie, or cheesecake, increase the temperature to "More."
• Set the bake time for half of the normal time. For example, if your recipe calls for a 50-minute cook time, program the pressure cooker for 25 minutes.
• As the pressure cooker cools down, the pressure will reduce on its own. Once the float valve has dropped down, you can turn the lid counterclockwise and lift it off.
• Always use sea salt or river sand as a layer between the pressure cooker and the pan.
• Make sure you remove the gasket (rubber ring) and the vent weight (whistle) from the lid when you use your pressure cooker for baking.
• Place a heatproof rack or trivet with a small height on the layer of salt inside the cooker. This rack or trivet acts as a second layer and makes sure that the cake is baked evenly without any burnt spots at the bottom.
• Make sure you cook the cake on a low heat or medium-low heat to ensure that you get a fluffy and moist sponge.
• The pan used inside the cooker should be able to take dry heat. Avoid using steel pans as the cake might get burnt from the bottom.
• Before you start cooking, make sure you check whether the baking pan will fit inside the pressure cooker first. If it doesn’t fit, use a smaller tin.
• Let the cooker cool completely first at room temperature. Then remove the salt, which can be used again while baking cake in a cooker the next time. Store this salt in a container. Before you rinse or wash the cooker, ensure it is not hot. Clean the cooker and its lid with your preferred dish wash cleaner. Rinse thoroughly in water. Wipe dry and set aside.

Frequently asked questions