Eggless Chiffon Cake in Pressure Cooker | No Oven, No Eggs

No oven? No problem! This Eggless Chiffon Cake bakes perfectly in a pressure cooker and comes out super soft and tall. Made with malai instead of eggs, it's a foolproof recipe even for beginners. The secret is low flame + not overmixing the batter. If you've never tried cooker baking, start with this one - it never fails!

Soft and tall eggless chiffon cake made in pressure cooker without oven. Made with malai, no eggs. Step-by-step cooker cake recipe for beginners.

*Important: Remove whistle + gasket from cooker before baking*. This prevents accidents.

Eggless Chiffon Cake in Pressure Cooker | No Oven, No Eggs

Prep Time: 15 mins

Bake Time: 30-35 mins on low flame

Tin Size: 6-inch round cake tin

Ingredients:

- Maida/All-purpose flour: 2 cups (250 g)

- Sugar: 1 cup (200 g), powdered

- Malai/Fresh cream: 1 cup (240 ml) - thick malai works best

- Milk: 1 cup (240 ml), room temp

- Baking powder: 1 tsp

- Baking soda: 1/8 tsp

- Vanilla essence: 8-10 drops

Method:

1. Preheat cooker: Add 2 cups salt at base + a stand. Close cooker, remove whistle + gasket. Heat on high 10 mins, then low flame.

2. Prep tin: Grease 6-inch tin with butter, dust with Maida. Tap out excess. Line bottom with butter paper.

3. Sift Maida, baking powder, baking soda twice. Keep aside.

4. Blend sugar + malai/cream in mixer till creamy, 2 mins. No sugar granules should remain.

5. Transfer to bowl. Add milk + vanilla essence. Mix well.

6. Add sifted dry ingredients. Fold gently with spatula. Do not overmix or beat hard - chiffon will become dense.

7. Pour batter into prepared tin. Tap tin 2-3 times to release air bubbles.

8. Place tin on stand inside preheated cooker. Close lid without whistle. Bake on LOW flame 30-35 mins.

9. Check with toothpick - should come out clean. If wet, bake 5 mins more.

10. Cool completely in tin 1 hour. Chiffon cakes must cool upside down to not collapse. Run knife around edges, unmould.

Important Cooker Cake Tips:

1. Remove gasket + whistle from cooker. We are baking, not pressure cooking.

2. Do not add water in cooker. Only salt + stand.

3. Use heavy bottom cooker. Tin should not touch sides/bottom directly.

4. Flame must be LOW after preheating. High flame will burn bottom.

5. Don't open lid for first 25 mins or cake will sink.

6. Cool upside down on wire rack. This keeps chiffon tall and spongy.

Important things to be noted before starting to bake in a pressure cooker:

Remove the gasket from the pressure cooker.

No whistle required to make pressure cooker cake.

Do not add water inside the cooker.

Choose a cooker that is wide enough to hold your cake tin. Your cake tin must fit inside the pressure cooker without touching the cooker directly (on the sides and bottom)

Be very careful while placing the cake tin inside the cooker and while removing it outside after the cake is baked as it will be very hot.

Make sure the cake tin doesn't touch directly on either side of the cooker.

Notes & Tips:

Malai vs Cream: Thick malai collected from boiled milk works better than Amul cream. If using cream, use 25% fat "cooking cream". 

Why no beating? Chiffon relies on air from baking powder. Overmixing = flat cake.

Sugar must be powdered: Granulated sugar won't dissolve in no-egg batter and makes cake grainy.

Tin size matters: 6-inch tin = tall cake. 7-inch tin = bake 25-28 mins only.

Storage: Stays soft 3 days at room temp. Refrigerate after day 2 as it has malai.

Failsafe: If cake sinks, you opened lid too early OR overmixed batter.