Ingredients:

• 1.5 cup + 1 tsp – all – purpose flour
• 3/4 cup – Sugar
• 1/2 cup – Oil
• 1.5 tsp – Vanilla essence
• 1.5 tsp – Baking powder
• 1 tsp – Baking soda
• 1 cup – Yoghurt

Method:

1. Prior to the preparation of cake batter, first set your pressure cooker.
2. A clean, dry pressure cooker must be filled with sand at the bottom up to 2-3 inches.
3. Remove the gasket from the cooker top.
4. Also whistle or regulator must be removed.
5. Cooker should be heated on a high flame in order to maintain a temperature as in a preheated oven.
6. In the meantime we will prepare cake batter.
7. To prepare cake batter, sieve all-purpose flour once or twice and keep aside.
8. Cream yoghurt and sugar.
9. Beat well both until you see a few air bubbles.
10. Now add baking soda followed by baking powder and mix well.
11. Wait for 5 minutes till you see air bubbles forming.
12. In the meantime get your baking tin ready by brushing some cooking oil within the tin.
13. Add a tsp of all-purpose flour and dust the flour throughout by just shaking the tin.
14. After 5 minutes, add vanilla essence to the creamed mixture.
15. Next add oil and give a mild mix. Do not mix vigorously anymore.
16. Add slowly sieved flour.
17. Now gently fold in the flour into the wet mixture.
18. Next transfer the batter to the dusted baking tin.
19. Place the baking tin inside the preheated cooker and cook on a low flame for around 40-45 minutes. (Keep checking in between to prevent burning)
20. To check if it done, take a toothpick and pierce it through the cake.
21. If it comes out clean then cake is ready.
22. Remove from baking tin and let it cool another hour on a wired rack.