Steam curls up from the valve and your stomach starts talking back. You spot that little hiss of pressure build and you get a kinda excited feeling. It just means your pressure cooker is doing its thing, making this cake come out real good. You remember those days when you had to wait forever for an oven to heat up. Now, with just a push of a button, the magic starts happening.
You go ahead and set your cooker to high pressure, waiting for that valve to hiss to tell you it's sealed tight. That sound means the pressure build is good enough for baking. You can almost smell the warm, sweet scent of the batter as it starts to cook. Gotta watch that gauge, listening for slow release is one of the biggest secrets. It's all about patience and listening to your cooker's rhythm.
Once the pressure lowers and the valve drops, you know it's time to open up. You kinda get a little rush while opening the lid, knowing your cake is gonna be perfectly moist and fluffy. You catch yourself smiling because this method's so fuss-free. No need for preheating, just instant hot cake from your trusty pressure cooker. Now, you're ready to dig in, no fuss, no oven needed - just good, honest baking, pressure cooker style.
Enjoy your homemade pressure cooker milk cake, a simple yet delightful treat that proves you don't need an oven to make a delicious dessert. Perfect for quick desserts or when you're short on time but craving something sweet and comforting. Happy baking!
Hot Milk Cake in Your Pressure Cooker
Ingredients
Main ingredients
- 2 cups all-purpose flour plus more for dusting the pan
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup butter
- 1 cup milk heated until very hot but not boiling
- 2 teaspoons vanilla extract
- 4 eggs at room temperature
- 2 cups granulated sugar
- powdered sugar for dusting, optional
Instructions
Instructions
- Adjust an oven rack to the middle position and preheat oven to 325 degrees. Grease and flour a 12-cup tube pan or Bundt cake pan.
- In a medium bowl, sift together flour, baking powder, and salt.
- In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue to heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling. Reduce heat to very low.
- Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 5 minutes.
- Once the egg and sugar mixture has tripled in volume, slowly add the hot milk mixture, mixing on low speed until incorporated.
- Add the dry ingredients in two batches, mixing after each addition until just incorporated.
- Pour the batter into the prepared pan and bake for 1 hour, checking at 55 minutes. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.
- Cool 10 to 15 minutes in the pan.
- Invert onto a cooling rack set over a baking sheet and cool completely.
- Dust with powdered sugar if desired.