Can i use non stick cooker (futura pressure cooker) for making cake without oven
I saw so many recipes but in every recipe simple cooker is used.
Best Answer
You can "steam" a cake in the pressure cooker using the Bain Marie or Pan-in-pot method. Basically put the cake batter in a smaller heat-proof container (usually 7" or 20cm) that is buttered as usual. Then in the pressure cooker add enough water to equal the minimum liquid (usually 1-2 cups), and a steamer basket or rack. Add the container containing the batter onto the rack and pressure cook for about 20 minutes with natural release. You'll want to increase the baking soda or powder by 50% to compensate for the extra pressure - but generally most of the "rise" in the cake will happen while the cooker is reaching pressure.
P.S. Be sure to construct a sling out of foil (a strip folded three times and placed under the container with the ends coming up the side of the cooker) to more easily lower and raise the cake.
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How do I bake a cake in a Futura cooker?
Place the cake pan very carefully in the hot cooker (use a pot holder or you might scald your hands). Close the cooker... remember the flame is on low. Close the lid of the cooker with the gasket on and do not add any water, remember the cooker is on low heat.Can we use pressure cooker for baking?
Believe it or not, you don't need an oven to bake a cake. You can spread any cake batter in a prepared pan that will fit in your stove top or electric pressure cooker. To use the stove top pressure cooker like an oven, remove the gasket and whistle.How to make your very own Cooker Oven for Baking almost everything!
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Answer 2
Cake baking relies on the expansion of gases (water vapor, CO2 from the reaction of baking soda and acid, and air) for a cake to rise. Higher pressure will mean the gases will expand less, meaning a denser cake. This is fine for some cake types which are meant to be dense, like polenta cakes for example, however for cakes that are supposed to be light and airy it wouldn't be a good choice.
Cakes also lose moisture in the oven, a pressure cooker will lock in moisture and prevent it from escaping, so you will probably need to reduce the amount of water in the recipe to compensate, and chose a cake that is meant to be very moist. Remember water comes from milk, butter, and eggs as well.
I could see using a pressure cooker working if you choose the right recipe and tweak it a bit.
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