Q&A for How to Make a Cake Using a Pressure Cooker

Never bake with wax paper. The waxy residue will come off onto your food, which is undesirable.

Vanilla custard powder or pudding mix will change the consistency of the cake. It cannot be substituted for vanilla extract.

Yes, you may use aluminum paper instead of parchment paper.

Remove the gasket and the whistle while cooking the cake.

You can grease a clean A4 size paper with oil until it's completely oily and use it.

Vanilla essence is just for flavor. You can just simply leave it out if you don't have it because it won't affect the texture of the cake.

A pressure cooker is really a high-pressure steamer, so yes, you always need a minimal amount of water.

The parchment keeps the cake from sticking to the pan. You could try buttering the pan, but you may have trouble getting the cake out cleanly.

Imitation vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water.

You can use any aluminum or steel vessel which is your desired shape and size. A small, wide vessel is best.

Almond extract or maple syrup can be used instead. You can also omit it completely and just add more sugar.

There are no eggs in the sponge cake recipe in this article, but you may find other recipes online that include eggs.

No conversion is required as it takes about the same time to bake a cake in a pressure cooker as in an oven. Just keep an eye on the cake as it cooks.

Sure. Normally cakes are baked in the oven. A pressure cooker is an alternative for those who don't have an oven. See How to Bake a Cake .

Yes, about 2-3 inches water need to be added.

Any type of extract will do, as long as you are aware that the cake will take on that flavor.

You can use bowls, but you should not use plates as they won't hold the shape of a cake.

Parchment paper is a thin type of paper for baking. It looks similar to wax paper.

There are no eggs in the sponge cake recipe in this article, but you may find other recipes online that include eggs.

No. Baking soda is good for the cake to rise, but baking powder could also be used.

No.

Yes, although your cake might not taste very good.

No! The gasket is what helps seal it and keep the pressure in; the pot won't work properly without it.

Yes, you can use either an electric or a stovetop pressure cooker to bake desserts such as cake. For an electric pressure cooker, mix your favorite cake batter together and spread it into a prepared pan that fits into your pressure cooker. To use a stovetop pressure cooker, you'll need to remove the gasket and whistle and monitor the temperature by checking it regularly to make sure it doesn't burn.

Yes, you can safely put oil into a pressure cooker to cook with. In fact, for desserts such as cake, you'll need to put oil into the cake batter so it cooks properly. Many recipes for dishes cooked in a pressure cooker call for the use of oil.

A pressure cooker is a versatile cooking device that you can use to brown, boil, poach, steam, braise, stew, and roast food. You can cook almost anything in a pressure cooker. Foods such as beans, stews, and tough meat can be cooked much quicker and you can even make desserts and cakes in pressure cookers.

Not unless you want to steam your cake. As for salt, you can keep the used salt separately and reuse it when you bake the cake. If you don't want to use salt you can directly keep a rack/stand/trivet in the pressure cooker and bake.

Try covering the top of the cake pan with an aluminium foil, entirely covering it.