Ingredients

The following ingredients have 8 Servings
  • Wet Ingredients
  • Sugar - 1/2 cup
  • Oil (Any flavorless refined oil) - 1/4 cup
  • Milk - 3/4 cup
  • Lemon Juice - 1 tbsp
  • Mango syrup - 1 tsp (or mango puree - 1/2 cup)
  • Dry Ingredients
  • All Purpose Flour (Maida) - 1 1/4 cup
  • Baking Soda - 1/4 tsp
  • Baking Powder - 1 tsp
  • Salt - 1/8 tsp

Instruction

  • Grease any vessel or baking pan that fits inside your cooker and keep it ready. You can use non stick, aluminium or stainless steel vessel.
  • Remove the rubber casket and whistle from the pressure cooker. Put about 1 cup of salt (or sand or baking soda) at the bottom of the pressure cooker. This is to create a oven like environment and also to avoid the pressure cooker from turning black. You can also use any heavy bottomed pan instead of a pressure cooker.
  • Pre-heat the pressure cooker with salt for about 5 minutes before placing the cake batter in. We don't have to add any water at all.
  • Take the sugar, oil and milk in a large mixing bowl. Keep whisking till the sugar melts.
  • Add some mango syrup (or mango puree) and mix it.
  • Sieve all the dry ingredients together into the wet ingredients.
  • Finally add the lemon juice and mix together.
  • Pour the batter into the greased prepared vessel.
  • Open the lid of the preheated cooker and place a separator or another vessel at the bottom.
  • Place the vessel filled with cake batter on top. Do this carefully using tongs as the cooker will be very hot.
  • Close the lid and cook on medium high heat for about 5 minutes.
  • Reduce the flame to medium low and cook for the next 30 minutes. If you continue on high heat, the cooker will turn black.
  • Cook till an inserted toothpick comes out clean. This may take anywhere between 30-45 minutes.
  • Switch off and let the cake rest in the cooker for 5 minutes before taking it out. After removing the pan out, again let it rest for about 10 minutes before you remove the cake and slice it.