How To Make Eggless Spongy Buiscuit Cake without Oven

I have made many other cake recipes in pressure cooker as well like black forest cake, eggless rava cake, vanilla Cake, chocolate cake, tutty fruity cake etc

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Eggless Spongy Buiscuit Cake without Oven

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

This is eggless spongy buiscuit cake which you can easily make in pressure cooker without Oven.

Course: Buiscuit Cake

Cuisine: Indian

Calories: 2500 kcal

Author: Reshu Drolia

Ingredients

• 1 pack Hide & Seek buiscuit
• 2 small packs Parle-G buiscuit
• ¼ cup powdered sugar
• ¼ tsp vanilla essence
• ¾ cup Lukewarm Milk
• 2 sachets Eno

Instructions

1. Take a grinder and Grind both the biscuits separately into the powder.

2. Mix both the powders in a bowl.

3. Add powdered sugar mix it well.

4. Now add lukewarm milk gradually (You can take more or less milk as per your requirement). Keep on adding milk until you get the proper consistency and make sure there are no lumps in it.

5. Now add Vanilla essence and mix it well.

6. Take a pressure cooker and keep it on flame then take a mould and keep it in a center of cooker. Now pour 2 glasses of water in it and let the water boil. Make sure that the water should starts boiling before placing the mould (filled with batter) in it.

7. Grease the mould with butter and keep aside.

8. In the Very end add Eno and combined it well. Mixture looks Fluffy. At this time does it quickly and drops the mixture into the Greased mould.

9. Place your mould very gently in the pressure cooker. Remove the whistles of pressure cooker and cover the lid on high flame and cook a cake for 20 mins.

10. After 20 mins keep the flame on low for 3 mins.

11. Now turn off the flame and open the lid.

12. Insert a tooth pick or knife just to see if it is cooked properly or not. If the Knife comes out clean it means the cake has cooked properly.

13. Take out the mould from pressure cooker and let it cool.

14. Scratch the sides of pan and unmould.

15. Soft and Spongy Buiscuit Cake is ready to serve.

Recipe Notes

1) Make sure that the water should starts boiling before placing the mould (filled with batter) in it otherwise it will take time to cook and cake will not become spongy.
2) After adding Eno fruit salt do not keep batter for long time otherwise Cake will not be spongy.

Nutrition Facts

Eggless Spongy Buiscuit Cake without Oven

Amount Per Serving (1 serve)

Calories 2500 Calories from Fat 1026

% Daily Value*

Total Fat 114g 175%

Saturated Fat 31g 155%

Cholesterol 108mg 36%

Sodium 2447mg 102%

Potassium 691mg 20%

Total Carbohydrates 330g 110%

Dietary Fiber 8g 32%

Sugars 106g

Protein 33g 66%

Vitamin A 13.7%

Vitamin C 2.9%

Calcium 36.4%

Iron 68.5%

* Percent Daily Values are based on a 2000 calorie diet.

How to Make Eggless Biscuit Cake Recipe:

• Take a grinder and Grind both the biscuits separately into the powder.

• Mix both the powders in a bowl.

• Add powdered sugar mix it well.

• Now add lukewarm milk gradually (You can take more or less milk as per your requirement). Keep on adding milk until you get the proper consistency and make sure there are no lumps in it.

• Now add Vanilla essence and mix it well.

• Take a pressure cooker and keep it on flame then take a mould and keep it in a center of cooker.

• Now pour 2 glasses of water in it and let the water boil. Make sure that the water should starts boiling before placing the mould (filled with batter) in it.

• Grease the mould with butter and keep aside.

• At the very end, add Eno and combined it well. Mixture looks Fluffy.

• At this time, does it quickly and drops the mixture into the Greased mould.

• Place your mould very gently in the pressure cooker.

• Remove the whistles of pressure cooker and cover the lid on high flame and cook a cake for 20 mins.

• After 20 mins keep the flame on low for 3 mins.
• Now turn off the flame and open the lid.

• Insert a tooth pick or knife just to see if it is cooked properly or not. If the Knife comes out clean it means the cake has cooked properly.

• Take out the mould from pressure cooker and let it cool.

• Scratch the sides of pan and unmould.

• Soft and Spongy Buiscuit Cake is ready to serve.

Note:

• Make sure that the water should starts boiling before placing the mould (filled with batter) in it otherwise it will take time to cook and cake will not become spongy.
• After adding Eno fruit salt do not keep batter for long time otherwise Cake will not be spongy.