Mocha cake (cofee cake)
Mocha cake (cofee cake) - Here I have tried a baking for first time. I have done this baking in a pressure cooker and I have not used eggs. It is a simple ingredient cake. I have not even tried icing for it.
Ingredients
Instant coffee powder - 2 tbsp (can use 1 small sachet)
Sugar - 4 tbsp
Milk - 1 cup
All purpose flour (maida) - 1 cup
Butter - 1/4 th cup.
Baking powder - 2 tbsp
Method - In a mixing bowl take the coffee powder and sugar. Mix it well. Add milk in small quantities, spoon wise and mix it well using blender. The sugar has to be dissolved. Add only 1 or 2 tsp milk at a time. The mix has to be light brown in colour and creamy. Blending it with electric blender will make your work easier. Once the mix is smooth, add 1/4 th cup of butter and vanilla essence if available. Mix it well using blender. Now add the maida and add it to the mix. Add the baking powder as well. The maida has to be sieved before adding to the mix. Mix it well. Once it is a smooth batter add milk slowly and mix well. The batter has to be smooth and fluffy. That is why we have to add milk slowly and mix everytime. Take a cake tin or a wide mouthed vessel, which can go in your cooker. Grease it well. Put a butter paper if you have. Pour your cake mix to it. Tap it slowly to remove the air buble.
Baking - take your pressure cooker. Put powdered salt in it. You will need 1 to 2 cup of salt in it depending on the size. The salt has to be spread evenly. Heat it in medium flame for 5 minutes. This works like preheating. Keep a stand in it.
After 5 minutes of preheating, slowly keep your cake tin or the vessel with cake mix in the cooker. Close the cooker without gasket and whistle. Cook it in medium flame for 25 minutes.
If you have oven cook it in 180 degrees for 25 min (Google told me so)
After 25 minutes, open the cooker and check the cake by putting a knife or a skewer in it. If it is clean, with nothing stuck on it, means the cake is done. If it is not clean, it will have to be cooked for another 5 minutes.
Remove the cake tin from the cooker. Allow it to cool down and slowly topple it upside down. Remove the butter paper and you can see that the soft spongy cake is ready.
Ingredients
Instant coffee powder - 2 tbsp (can use 1 small sachet)
Sugar - 4 tbsp
Milk - 1 cup
All purpose flour (maida) - 1 cup
Butter - 1/4 th cup.
Baking powder - 2 tbsp
Method - In a mixing bowl take the coffee powder and sugar. Mix it well. Add milk in small quantities, spoon wise and mix it well using blender. The sugar has to be dissolved. Add only 1 or 2 tsp milk at a time. The mix has to be light brown in colour and creamy. Blending it with electric blender will make your work easier. Once the mix is smooth, add 1/4 th cup of butter and vanilla essence if available. Mix it well using blender. Now add the maida and add it to the mix. Add the baking powder as well. The maida has to be sieved before adding to the mix. Mix it well. Once it is a smooth batter add milk slowly and mix well. The batter has to be smooth and fluffy. That is why we have to add milk slowly and mix everytime. Take a cake tin or a wide mouthed vessel, which can go in your cooker. Grease it well. Put a butter paper if you have. Pour your cake mix to it. Tap it slowly to remove the air buble.
Baking - take your pressure cooker. Put powdered salt in it. You will need 1 to 2 cup of salt in it depending on the size. The salt has to be spread evenly. Heat it in medium flame for 5 minutes. This works like preheating. Keep a stand in it.
After 5 minutes of preheating, slowly keep your cake tin or the vessel with cake mix in the cooker. Close the cooker without gasket and whistle. Cook it in medium flame for 25 minutes.
If you have oven cook it in 180 degrees for 25 min (Google told me so)
After 25 minutes, open the cooker and check the cake by putting a knife or a skewer in it. If it is clean, with nothing stuck on it, means the cake is done. If it is not clean, it will have to be cooked for another 5 minutes.
Remove the cake tin from the cooker. Allow it to cool down and slowly topple it upside down. Remove the butter paper and you can see that the soft spongy cake is ready.
Tips -1. The cake tin must not be completely filled with the cake mix. It will fluff up.
2. The pressure cooker if is aluminium, it is better.
3. If you are using electric blender, use a mixing bowl has to be deep or tge mix will spill.
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