How to bake a soft Sponge Cake without an oven

Soft sponge cakes are a delight, but what if you don't have an oven? Well, in that case your pressure cooker can work wonders with the right setup, trapping steam for even baking. This no-fuss method has a light, airy cake using basic ingredients and needs no fancy equipment. So, follow us through some simple steps and nail this recipe like a pro!To begin with this recipe, take 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 3/4 cup sugar, 1/2 cup oil or melted butter, 3 eggs (or 3/4 cup curd for eggless), 1 tsp vanilla essence, and a pinch of salt. Sift dry ingredients twice for extra fluffiness. Grease an 4-5 -inch cake tin that fits inside your cooker properly. Remove the whistle and rubber gasket from your 5-6 liter pressure cooker. Add 1.5 cups salt or sand to the base for heat distribution—avoid water to prevent sogginess. Place a sturdy metal stand or inverted steel plate inside. Preheat on medium heat for 5-7 minutes; it should feel hot like an oven. In a bowl, beat eggs (or curd) and sugar until pale and doubled in volume—about 5 minutes with a whisk. This incorporates air for softness. Gently fold in oil, vanilla, then sifted dry ingredients. Avoid overmixing to keep bubbles intact. Pour batter into the greased tin, filling 2/3 full.Place the tin on the stand inside the hot cooker. Cover with the lid (no whistle). Cook on low-medium heat for 35-45 minutes. Test doneness with a toothpick—it should come out clean. Crack the lid slightly after 30 minutes if browning too fast. Patience ensures even rising without cracks. Turn off heat, let it rest 10 minutes in the cooker. Invert onto a rack to cool completely—rushing causes sinking. The result? A golden, springy sponge perfect plain or with whipped cream. Store airtight for 2 days.