Eat n Eat little More: Pressure Cooker Eggless Butterless Vanilla Sponge Cake

In the recent past I happened to see many cake recipes when I was over internet. They tempt me all the time and I happen to get from outside and gobble them up. Yesterday I felt I should give a try. But I have many limitations like I don't consume egg, so have to prepare an eggless sponge cake. With no oven was yet another. Still I was confident enough to prepare them using my pressure cooker. This time I wanted to try a butter less version. Again another limitation. Somehow I could manage baking a very good spongy moist cake with my lovely pressure cooker. This recipe I have adapted from Jeyashri's Kitchen. Hers was a cake recipe where cake was baked in oven. I tried the same in pressure cooker. I'm a newbie in the field of baking, please excuse me in case I have explained anything wrongly. Here is the recipe.

Ingredients:
All purpose flour-1 1/2 cup+1 tsp.
Sugar-3/4 cup
Yogurt-1 cup
Oil-1/2 cup
Vanilla essence-1 1/2 tsp
Baking powder-1 1/2 tsp
Baking soda-1/2 tsp

What else you need to bake:
Pressure cooker(atleast 3 ltrs, I used 5 ltrs)
Sand to be spread at the bottom of the cooker to spread uniform heat throughout.
A 6'' tin to bake cake which fits well inside the cooker.

Recipe:
Prior to the preparation of cake batter, first set your pressure cooker. For that clean, dry pressure cooker must be filled with sand at the bottom up to 2''-3'' thickness. Remove off the gasket from the cooker top. Also whistle or regulator must not be there. Cooker should be heated on a high flame in order to maintain a temperature as in preheated oven. Below are the pictures representing these tasks. In the meantime we will prepare cake batter. To prepare cake batter, sieve all purpose flour once or twice and keep aside.

First stage in the cake preparation is creaming where fat is mixed well with sugar. Here since no butter is used we have to cream yogurt and sugar.
Beat well both until you see few air bubbles.
Now add baking soda.
Followed by add baking powder and mix well.
Wait for 5 minutes till you see the air bubbles forming. In the mean time get your baking tin ready by brushing some cooking oil throughout within the tin and then add a tsp of all purpose flour and dust the flour throughout by just shaking the tin and thereby coating the entire tin from within.
Now after 5 mins, add vanilla essence.
Next add oil and give a mild mix. Do not mix vigourously anymore.
Next step is adding flour. Add slowly sieved flour.
Now fold in the flour into the wet mixture. Do not mix vigorously or beat at this stage as that way the cake tends to become dense. Folding is a process or technique of gently incorporating one ingredient into another i.e. the dry ingredient is just gently mixed by scraping from sides,middle and bottom to the top of itself. The consistency is as in the picture below,thick ribbon consistency. When you drop from top it should fall like a ribbon.
Next transfer the batter to the dusted baking tin.
Place the baking tin inside the preheated cooker and now slow down the flame and cook on a low flame for around 40 -45 minutes. (Mine took exact 45 minutes. Keep checking in between to prevent burning)
To check if it is done, take a toothpick and pierce it through the cake.
If it comes out clean then cake is ready.
Take baking tin off from the cooker.
Place it on a heat pad or a damp cloth.
Wait for 20-25 minutes and then run a knife through the edges of the cake carefully.
Invert the cake from the tin on to a wired rack. The tin will be clean at the bottom with no remains.
Let it cool another 1 hour on the wired rack,wait till it has cooled down completely. May be you can cool it in refrigerator too for 30 minutes before serving.