November 23, 2017

Eggless Sponge Cake with Kadai (without Oven and Pressure Cooker)

Many people want to prepare cake recipes, but they don’t have oven. There are many alternate recipes which use pressure cooker instead of oven. However few don’t want to use pressure cooker because of fear that their pressure cooker might damage. I tried using normal thick bottom kadai itself for baking.  It came out very well and my family liked the outcome very much. I will also post the pressure cooker version soon.

Click HERE to view my Cake Recipes.

Full Video for sponge cake with kadai:

Dry Ingredients:

Wheat Flour
1 cup ( 1 cup = 240 ml)
½ cup
Baking Powder
1 tsp
Wet Ingredients:

½ cup
Milk (boiled and cold)
½ cup
Vanilla Essence
1 tsp
For Baking without oven:

Table Salt
2 cups

1. Sieve wheat flour and baking powder twice or thrice. Keep it aside.
2. Powder the sugar using the dry mixie jar. Keep it aside.
3. Add the butter in a wide bowl. Beat well till it becomes soft using the electric beater or whisk.
4. Add powdered sugar (from 2) to the butter and mix them slowly. Then beat them well till they become soft.
5. Add vanilla essence and mix them well.
6. Add milk to the above batter and mix them well. Don’t over mix them, because the milk turns into curdle. But don’t worry if it curdles.
7. Add sieved flour (from 1) little by little and make a soft batter. When the batter looks like a urad dal batter then it is in the right consistency. The cake batter is ready.
8. Grease the butter in a 7 inch baking tray and dusted with wheat flour.
9. Pour the cake batter and tap them gently to level the batter.

Using the Pan Version:
10. Meanwhile, add 2 cups of table salt in a thick kadai/pan and close the lid of the pan.  Heat the pan for 5 mins in high flame. This is preheating step. Don’t use non stick pans.
11. Keep the tray on the salt and close the lid of the pan. Keep the flame at very low.  (please refer the video)
12. Allow to bake for 35-45 mins or till an inserted tooth pick comes out clean.

 Using Oven Version:
13. Preheat the oven for 200 degree Celsius.
14. Bake the cake for 180 degree Celsius for 35-45 mins or till an inserted tooth pick comes out clean.

15. Allow it to cool down completely and then remove from the tray.

        Yummy and super soft eggless cake is ready to serve!

1. You can replace ½ cup butter with ½ cup odorless oil.


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