Buzz
Believe it or not, baking a cake sans oven is entirely possible. Simply pour your cake batter into a prepared pan that fits snugly into your stovetop or electric pressure cooker. To mimic an oven using your stovetop pressure cooker, remove the gasket and whistle, then carefully monitor the temperature. Alternatively, opt for the hands-off approach by setting your electric pressure cooker to the cake setting and adjusting the temperature accordingly. Prepare to be amazed by the results!
Preparation Process
Get Ready: Preparing the Batter and Pan
Whip Up Your Cake Batter: Follow your preferred cake recipe or whip up a boxed cake mix as per the instructions. No adjustments needed!
Choose the Right Baking Pan. Opt for a metal, pyrex glass, or silicone baking pan that fits snugly in your pressure cooker. Consider sizes based on your cooker's capacity, ensuring a perfect fit.
Prepare the Baking Pan. Coat a round or square cake pan with cooking spray, or grease it with shortening or butter. Sprinkle some flour and distribute it evenly to prevent sticking.
Layer the Cake Batter. Transfer all the cake batter into the greased baking dish, then use a spoon or spatula to spread it evenly.
Baking with a Stove-Top Pressure Cooker
Prep the Pressure Cooker. Remove the gasket and whistle from the pressure cooker lid since you won't need them for this method. This allows for baking instead of steaming. Ensure you're using a stainless steel or aluminum stove-top pressure cooker for this.
Layer 1 1/2 cups (300 g) of salt in the pressure cooker. Spread the salt evenly across the bottom of the pressure cooker to act as insulation since water won't be used.
Place a stand at the base of the pressure cooker. Position a metal stand in the cooker to ensure even heat distribution and prevent the cake from burning underneath. Alternatively, use a wire rack if a stand isn't available.
Preheat the empty pressure cooker on high heat for 2 minutes. Cover the pressure cooker with its lid and set the burner to high. Allow the pressure cooker to heat up before adding the pan with the cake batter.
Lower the cake pan into the pressure cooker and cover with the lid. Use oven mitts to carefully remove the hot pressure cooker lid. Gently lower the pan containing the cake batter onto the stand within the pressure cooker, then cover the cooker with the lid.
Reduce the heat to medium and cook the cake for 5 minutes. The cake will promptly begin to rise and cook evenly.
Set the burner to low and bake the cake following the recipe instructions. Since there's no pressure involved, the baking time will be similar to that of a conventional oven. Adhere to the baking duration indicated in your recipe or on the boxed mix.
Test the cake's readiness. Insert a toothpick or cake tester into the center of the cake to check for doneness. If it emerges clean, turn off the burner. If not, recheck the cake after 3 to 5 minutes.
Allow the cake to cool and remove it from the pan. Once cooled, gently lift the cake out of the pressure cooker.
Utilizing an Electric Pressure Cooker
Place 1 cup (240 ml) of water into the insert. After adding water, position a metal trivet at the bottom to ensure the cake pan doesn't directly touch the insert.
Lower the pan into the cooker. Ensure the filled cake pan rests securely on the metal trivet inside the cooker.
Securely seal the cooker with its lid. Place the lid onto the pressure cooker and twist it clockwise until it locks into position. Most pressure cookers won't operate unless the lid is properly secured.
Select the cake or high setting on the cooker. Power on the pressure cooker and choose the cake program setting. If unavailable, opt for the manual setting and set it to pressure cook on high.
Adjust the temperature based on your cake type. For light, moist cakes like sponge cake, switch to the 'Less' temperature setting. Standard cakes or cake mixes generally work well on normal temperature. For dense cakes like brownies or cheesecake, switch to 'More.'
Set the bake time to half of the usual duration. Refer to your recipe or box instructions for the recommended cook time based on your pan size. Halve the given time and program the pressure cooker accordingly.
Allow the pressure to release for 10 minutes. As the pressure cooker gradually cools, the pressure will naturally decrease. Once the float valve descends, you can rotate the lid counterclockwise and remove it.
Verify the cake's readiness. Insert a toothpick into the center of the cake to check for doneness. If it emerges clean, the cake is cooked through.
Let the cake cool for 5 minutes before removing it. Allow the pan to cool slightly before removing it from the pressure cooker. Use oven mitts to lift the cake pan out or employ two pairs of tongs. Transfer the cake to a wire rack to cool completely.
Helpful Tips
Essential Supplies
Preparation Steps for Batter and Pan
- Measuring cups and spoons
- Metal, pyrex glass, or silicone baking pan
- Cooking spray
- Mixing bowl and spoon
Utilizing a Stove-Top Pressure Cooker
- Stove-top pressure cooker (not non-stick)
- Stand
- Oven mitts
- Toothpick
- Wire rack
Utilizing an Electric Pressure Cooker
- Electric pressure cooker
- Metal trivet
- Oven mitts
- Wire rack
- Toothpick
- Two pairs of tongs
