Eggless Chocolate Cake ( Pressure Cooking ) recipe, Cooker, Tarla Dalal (2024)

FAQs

Eggless Chocolate Cake ( Pressure Cooking ) recipe, Cooker, Tarla Dalal? ›

Eggless chocolate cake in pressure cooker is made of 2 tbsp cocoa powder, 1 1/4 cups plain flour (maida), 1 1/2 tsp baking powder, 1/2 tsp baking soda, 3/4 cup condensed milk, 4 tbsp melted butter, 1 tsp vanilla essence, 1 cup salt, 1/2 tsp melted butter for greasing and plain flour (maida) for dusting.

Why is my eggless cake not spongy? For a spongy cake use all-purpose flour and avoid wheat flour. Sponge cakes are always made with cake flour but in this recipe all-purpose flour does the job. The bran in the wheat flour won't give you the same sponge as the all-purpose flour or cake flour does in any recipe.

The reason why a cake gets rubbery is that the overmixing of flour activates the gluten. It makes cakes hard instead of the lovely soft spongy texture we associate with a good cake. And the over mixing is usually caused from incorrectly creaming butter and sugar.

It is important to not overmix your cake, as mixing too much or too vigorously makes gluten – the protein in wheat flour that makes breads chewy – form too much structure too early in the cake-making process, which results in a gummier, less tender cake.

Lack of Moisture: Eggs contribute moisture to the cake, helping to keep it soft and moist. Without eggs, you might need to compensate by adding alternative moistening ingredients such as yogurt, buttermilk, applesauce, or oil. Ensuring the right balance of liquid ingredients is crucial.

Cakes with eggs tend to have a richer, more complex flavour, while eggless cakes can taste a bit flat in comparison. Ultimately, it comes down to personal preference. Some people prefer the light texture and rich flavour of cakes with eggs, while others find that eggless cakes are just as delicious (if not more so).

Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.

Vinegar helps with the rise of our baked goods

Firstly, vinegar helps our baked goods rise and create an airy texture by reacting with baking soda. When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents.

Adding an additional 1/4 cup of flour would help bind the cake batter well making it less crumbly once baked. In short, would give it a little structure that is missing due to a lack of eggs.

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

Why can't you taste egg in cake? ›

Use Fresh Eggs: Ensure you're using fresh eggs. Older eggs can sometimes have a more pronounced taste. Proper Incorporation: Make sure you thoroughly mix the eggs into the batter. Overmixing can lead to a tougher texture, but undermixing can result in uneven flavors.

The moistness of eggless cakes lies in the clever use of alternative ingredients that replicate the moisture-retaining properties of eggs. These substitutes, such as mashed bananas, applesauce, yogurt, or vegetable oil, serve as excellent replacements for eggs in providing moisture, texture, and binding.

Let me introduce you to the cake soak.

When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.

Eggless cakes, when baked right, can be just as tasty as the ones that contain egg. That being said, eggless cakes contain more ingredients to replace eggs. The ingredients added to mimic the properties that an egg brings to a cake are not as cheap as an egg itself.

Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

TEMPERATURE IS KEY

If the butter is too cold, it takes too long to blend into the sugar and eggs which can cause over-mixing. This will result in a heavy, dense cake. So be sure to cut your butter into cubes to get it to room temperature quicker.

Sifting adds air to the mixture, making it lighter. If you want your cake to be spongy and fluffy, sift the flour and baking soda before adding them to the mixture. Particular cakes also make use of a special cake flour rather than the all-purpose flour. The cake flour helps to keep the cake soft.

My cake is very dense.

This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

Insufficient creaming of sugar and eggs will also make a tight texture because there isn't enough air trapped in the mix to give it a lift. Adding too much liquid will make it dense and pudding like. Genoise sponge will become heavy if the melted butter is too hot when added and if it is not folded in evenly.