Prepare the best and easy, quick and delicious Vanilla Sponge Cake with milk powder. It has a rich flavor of milk powder with the wholesome goodness of whole wheat flour. Sprinkled some sunflower, melon, sesame seeds for the crunchiness and healthy tea time treat is ready.

I baked this cake for a tea party at my friend Handan Yildirim’s house, my friend from Turkey. She is an amazing cook and also an amazing host. I will definitely learn some Turkish cuisine from her.

In this cake recipe, I used milk powder, milk when dehydrated by evaporation, is called milk powder. Milk powder is very easy to store and has a long shelf life. It is a great substitute for whole milk in many recipes.

I have shared some recipes with milk powder in my earlier post like – Instant Gajar Ka Halwa, Milk powder choco chip burfi, Homemade Khoya or Mawa With Milk Powder.

Eggless Vanilla Cake Milk Powder Cooker Cake

Ingredients :
Whole Wheat Flour – 1 cup
Milk powder – 1/2 cup
Oil – 1/4 cup
Milk – 3/4 cup
Powdered white sugar – 1/2 cup
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Vanilla essence – 1 tsp
Mix seeds (Sunflower, flax seeds, melon and sesame seeds each 1 tbsp) – 1/4 cup
A pinch of salt

Method :

1. Dry Ingredients – Sieve whole wheat flour, milk powder, baking soda and baking powder, salt together. Keep it aside.
2. Wet Ingredients – Mix sugar, oil and milk, vanilla essence in a grinder until smooth.
3. Mix both dry and wet mixtures. Mix them well and make a smooth batter.
4. Put batter into a greased pan. Sprinkle 1/4 cup of mix seeds over prepared cake batter and with help of spatula press gently.
5. Tab the cake pan on a countertop to release any large air bubbles.
6. Put the cake pan into the preheated pressure cooker and bake it for 1 hour.

Tips:

1. Adjust sugar according to your taste.
2. You can also use brown sugar instead of white sugar.
3. Baking time may vary.
4. If cake batter looks dry, add 2- 4 tbsp of milk.
5. 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 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?

1. 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.
2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
6. Eggless Pressure Cooker Cake is ready.