CAKE WITHOUT OVEN AND VANILLA
Components:
- 1/2 cup sugar and 1 cup all-purpose flour
- Half a teaspoon of baking powder
- One-fourth teaspoon of baking soda
- 1/4 cup melted butter or vegetable oil 1/4 teaspoon salt
- Half a cup of milk (or milk without dairy)
- One teaspoon of vanilla extract
- One huge egg
- One tablespoon of vinegar or lemon juice to activate the baking soda
Directions:
1. Make the Batter: Sift the flour, sugar, baking soda, baking powder, and salt in a large mixing basin.
Whisk the milk, egg, lemon juice (or vinegar), melted butter (or oil), and vanilla extract in a another basin.
After adding the wet ingredients to the dry ingredients, whisk them together. Until the batter is smooth, mix it gently.
2. Prepare the Pan: To avoid sticking, grease a cake pan that is roughly 7-8 inches in diameter or line it with parchment paper.
You can also gently coat a normal cake pan with flour if you’re using one.
3. Stovetop Method (With a Pan): Set a skillet or nonstick pan over medium-low heat with a tight-fitting lid. Give it some time to warm up.
Evenly distribute the cake batter after pouring it into the prepared pan.
Put a lid on the pan. Because it retains heat and promotes consistent cooking, the lid is crucial.
Give the cake 25 to 30 minutes to cook on low heat. To prevent heat loss, don’t open the lid too often.
Check the cake by sticking a knife or toothpick in the middle after 25 minutes. Your cake is done if it comes out clean. Otherwise, cover and cook, checking occasionally, for another 5 to 10 minutes.
4. Pressure Cooker Method (Alternative): To prevent pressure, take out the whistle and rubber gasket if you’re using a pressure cooker.
Without the lid, preheat the cooker on medium heat for five minutes.
Put a tiny metal trivet or support at the cooker’s bottom.
Close the pressure cooker lid without the whistle and place the cake pan on top of the trivet.
Cook for 25 to 30 minutes on low heat. As mentioned above, use a toothpick to check for doneness.
5. sit and Serve: After the cake is finished, allow it to sit in the pan for a few minutes before moving it to a wire rack to finish cooling.
You can either enjoy it simply with a sprinkle of powdered sugar or frost it with your preferred icing.
Advice:
Heat Control: To prevent the cake from burning, make sure the heat is kept low, particularly when using a stovetop or pressure cooker.
Add-ins: For a chocolate flavor, add a couple tablespoons of cocoa powder; for variation, add some chocolate chips, nuts, or fruit.
It’s quite easy to prepare this vanilla cake without an oven, and it’s light and fluffy!