Easy Eggless Vanilla Cake

Instructions

• Remove the whistle and rubber ring of the lid of the pressure cooker.
• You can give a thin layer of salt at the base of the cooker if you want.
• Close the lid and preheat the cooker on medium heat for about 7-8 minutes.
• Take a 6” baking tray and line it up with a butter paper at the base.
• You can grease the tin well with oil or butter and sprinkle maida instead of using butter paper.
• Take milk in a bowl and add powdered sugar, oil, vanilla essence and mix everything well together.
• Sieve maida into the mixture and mix well.
• Add Eno fruit salt and mix well quickly.
• You can add choco chips, tutti frutti or dry nuts if you want.
• Transfer the batter into the cake tin and tap it really good.
• Take the preheated cooker and place a stand at the base.
• Place the cake tin on the stand and close the lid.
• Bake the cake on medium heat for about 25-30 minutes.
• For making chocolate sauce heat up a pan on medium heat.
• Add water, add sugar and mix well until sugar dissolves.
• Add unsweetened cocoa powder and mix well.
• Cook until the mixture thickens up for about 3-4 minutes.
• When the mixtures thickens up really good, turn off the gas and add vanilla essence, oil.
• Oil gives nice glaze to the sauce.
• You can use butter in place of oil.
• Mix well and chocolate sauce or syrup is ready.
• After baking the cake on medium heat for 30 minutes, turn off the gas and let the cake be in the cooker for another 10 minutes.
• Open the lid and check with tooth pick.
• If it comes out clean it means the cake is baked well.
• Take the tin out and let the cake cool down completely.
• Loosen the edges with a knife and flip the cake over into a dish.
• Spread sugar syrup on the cake and garnish it with chocolate sauce.
• Garnish with walnuts along the edges and sprinkle silver balls.
• Vanilla cake is all ready.