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Eggless Stovetop Sponge Cake / Tea Cake
Eggless Stovetop Sponge Cake / Tea Cake is a simple and easy snack.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
sweet
Cuisine:
Indian
Keyword:
Cakes, teacake
Ingredients
⅓
Cup
Coconut Oil/Butter
½
Cup
Sugar
¾
Cup
Condensed Milk
1
Cup
Warm Milk
1
Tablespoon
Lemon Juice / Vinegar
2
Teaspoon
Baking Powder
½
Teaspoon
Baking Soda
1
Teaspoon
Vanilla Extract
1.5
Cups
Whole Wheat Flour
Instructions
For Stove top method of baking a cake we need a Heavy bottomed vessel with a tight lid. A Pressre cooker without the weight cab be used.
Place a stand or a small plate inside the pressure cooker and close it. Avoid the weight. Preheat this in low flame for 10 minutes.
Meanwhile in a mixing bowl, add in Whole wheat flour, Baking powder and baking soda.
Sift this mixture through a sieve to remove any lumps.
Mix the flour using a whisk so they get mixed well.
In another mixing bowl add in the Coconut oil, Condensed milk, Milk, Vinegar, Vanilla Extract and sugar.
Blend them using a hand blender until the sugar dissolves completely.
Now add this liquid in portions into the cake flour. Blend them.
Add in the next batch and blend them.
Blend until the batter reaches a nice smooth and runny consistency.
Now take a cake tin. Grease it generously with oil.
Pour the Cake batter into the cake mold.
Place it inside the cooker and cook in low flame for 20 to 30 minutes.
Open the pressure cooker and check if the cake is ready. Insert a skewer to check if the batter sticks to it. If it sticks cook for 10 more minutes.
Take the cake out and let it cool down.
Using a knife release the sides of the cake.
Invert it on a plate.
Decorate them. Slice them and serve them. Tasty and delightful cake is now ready to serve.
Notes
The cake batter must be a bit runny.
The amount of milk added completely depends on the flour. It varies between different flour.
I used homemade wholewheat flour.
If needed add in few more tablespoons of warm water of thegiven amount of milk is not sufficient.
All the ingredients must be in room temperature.
I have used coconut oil in this cake. It cab be replaced with Butter or cooking oil or olive oil.
I used Vinegar in this cake. It cab be replaced with vinegar as well.
The cake batter must be filled only upto ¾th of the cake tin as the cake rises a little and it is easy to handle.
Greasing the cake mold is important or the cake will stick to the cake mold.
If baking the cake in a oven then preheat the oven for 10 minutes at 180 deg C
Then Bake the cake for 30 minutes in 180 deg C.
This cake tastes best when consumed on the same day.