• 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.


  1. Beat the egg well.
  2. Mix sugar and oil together, stirring hard till the mixture becomes light and fluffy.
  3. Add the beaten egg to this mixture.
  4. Mix well to blend all ingredients thoroughly.
  5. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid lumps.
  6. Now gradually add this maida mixture to the batter prepared by mixing sugar, oil and egg.
  7. If the mixture becomes thick, add a small amount of milk to make it smooth.
  8. Add vanilla essence to the batter and again blend well.
  9. Baking the cake:
  10. Use an aluminium baking tin, 6 inches in diameter, so that it can easily get into the pressure cooker.
  11. Grease it on the insides and dust with maida, evenly.
  12. Pour the mixture into the tin.
  13. Heat the pressure cooker on high heat for 2 mins.
  14. Place the container on a trivet. Don’t add any water in the pressure cooker.
  15. Close the cooker lid and do not put the whistle on. Lower the flame from high to low after 2 minutes.
  16. Let it cook for 40 mins, then turn off the heat. Do not open the lid immediately.
  17. After 10 mins, open the lid to check whether the cake is done.
  18. For icing/decoration:
  19. 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