• 1.5 cups – plain flour (maida).
• 1 cup – powdered sugar.
• 1 – egg.
• 1/2 cup – refined oil or plain butter.
• 1 tsp – baking powder.
• 1 cup – milk.
• 1 tsp – vanilla essence.
- Beat the egg well.
- Mix sugar and oil together, stirring hard till the mixture becomes light and fluffy.
- Add the beaten egg to this mixture.
- Mix well to blend all ingredients thoroughly.
- Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid lumps.
- Now gradually add this maida mixture to the batter prepared by mixing sugar, oil and egg.
- If the mixture becomes thick, add a small amount of milk to make it smooth.
- Add vanilla essence to the batter and again blend well.
- Baking the cake:
- Use an aluminium baking tin, 6 inches in diameter, so that it can easily get into the pressure cooker.
- Grease it on the insides and dust with maida, evenly.
- Pour the mixture into the tin.
- Heat the pressure cooker on high heat for 2 mins.
- Place the container on a trivet. Don’t add any water in the pressure cooker.
- Close the cooker lid and do not put the whistle on. Lower the flame from high to low after 2 minutes.
- Let it cook for 40 mins, then turn off the heat. Do not open the lid immediately.
- After 10 mins, open the lid to check whether the cake is done.
- For icing/decoration:
- Spoon whipped cream all over it, toss some desiccated coconut on it (or) spoon some chocolate fudge icing on it and sprinkle choco-shavings or cocoa powder on the top.
Recipe courtesy of Mearl Fernandes