Pineapple Cake | Cooker Cake | Eggless Baking without Oven

Pineapple Cake | Cooker Cake | Eggless Baking without Oven

It is a myth if people think that a cake cannot be prepared at home without oven or if it is a difficult process. Today I am sharing one of my favourite recipes with you. Let's jump into it!!

prep time

30 mins

cooking time

30 mins

total time

1 hour

Servings: 4-5

Author: Neha Sharma

Ingredients

• All Purpose Flour (Maida)- 1 Cup
• Powdered Sugar - ¼ Cup
• Baking Soda - ¼ Tsp
• Baking Powder - ½ Tsp
• Pinch of Salt
• Butter - ¼ Cup
• Condensed Milk - ½ Cup
• Vanilla Extract/Pineapple Essence - 1 Tsp
• Water - 50ml/3Tbsp
• Salt - 1-2 Cup (for Baking) 
• Whipped Cream for icing - 550-600ml
• Powder/castor sugar/breakfast Sugar/cheeni ka burada - 5-6 Tbsp
• Canned Pineapple Slices/fresh pineapple tossed with sugar - Finely Chopped - ¼ Cup
• Syrup from tin/sugar syrup in which u tossed pineapples - ½ Cup
• Pineapple Slices - as perpyour requirement 

Instructions

For sponge-

1. Add the salt to a normal cooker(without whistle). Then keep a rack or a stand, cover and heat in low flame. 
2. Take a bowl and add in the butter(it should be at room temperature), beat it. Then add the sugar and cream whisk it until light and fluffy. It will take 4-5 mins. Now add condensed milk, again whisk for 3-5 mins.
3. With a sieve/chalni, sift the flour, baking powder, baking soda. Fold the flour into the wet ingredients using a spatula or a spoon.
4. Tip in the water and make thick and creamy cake batter.
5. Apply butter to a cake tin or a steel/aluminium container of 6 inch diameter. Then a butter paper(for smooth and perfect cake) in the bottom and again butter it.
6. Add the batter to the cake tin and then tap it thrice. 
7. Keep the tin in the cooker which must be preheated by now, Cover it and make sure its on low flame. Otherwise you will burn your sponge. 
8. Bake for 25-30 mins(if you are using an electric oven: Bake at 180 C for 25-40mins). Check after 25 mins with a toothpick, if the toothpick comes out clean, cake is ready! If not, bake for another 5 mins(Baking time varies as per the size of the cake do not overbake the cake otherwise the sponge will become hard once the toothpick comes out clean you are good to go). 
9. After cake is baked, take it out and let it cool for 10 mins. Use a knife to loosen the sides(be careful don't burn your hands) and then transfer the cake into a plate then a cooling rack or a stand. 
10. Our Sponge Cake is ready. Let it cool.

For Icing:

1. Make sure the cream is chilled!
2. Add the chilled cream to the bowl and whisk until soft and fluffy. Add the sugar, and beat until stiff peaks. Refrigerate it until you are ready to use it. Whipped Cream is ready!

Assembling-

1. Take 3-5 bowls and keep a plate over it or simply use a turn table!
2. Cut cake into three layer horizontally by turning the table. Transfer the layers to a plate.
3. Touch the turn table/plate with a drop of cream in between to ensure safe decoration and then add the bottom sponge layer to it.
4. Spread 3-4 tbsp of can syrup/sugar syrup to it(be generous). Spread a good ½ inch layer of cream to it. Then some Chopped pineapple. Now add the middle layer, repeat the steps syrup, cream and pineapple.
5. For the final layer, spread syrup! Take 2-3 big portion/spoon of stiff cream and then spread it on top as well as on sides. Then make it smooth with the help of a palette or back side of a knife! (please be extremely careful and be soft to the cake otherwise you will ruin it). If you see any crumbs or cracks, do a crumb coat by applying more cream.
6. Keep the cake in freezer for 10 mins. Makes it easier to transfer to serving base!
7. Transfer the cake to Cake base using palette knife. Be careful!! Peel the butterpaper.
8. Now add the remaining cream to a piping bag fitted with a star nozzle. Show your creativity make some designs (this is my favourite part) 😆. 
9. Decorate with pinepple slices/cherries or as you wish.
10. Tadaaa your cake is ready.. 🤗

Tip-

* You can also use chocolate decorations on top of your cake. To make them simply melt the chocolate put it in a small piping bag on a parchment paper design straight lines, squares, circles or anything you want let it freeze in refrigerator for 5-10 minutes, remove the paper and use these decorations on top of your cake. 
* You can also use almond flakes on the sides to make it look more professional and yummy. 

Do try this recipe and dont forget to share your feedback in the comment section below.