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14
VANILLA SPONGE CAKE
Preparation Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
1½ cup castor sugar
2 eggs, at room temperature
2 cups self-raising our
1 cup milk
50g butter, melted
½ tsp vanilla bean paste (or 1 tsp vanilla essence)
Cooking oil spray for greasing
Cream or ice cream to serve
Flaked almonds to serve
Method:
1. Generously grease a cake tin or similar (16cm x 8cm). Place the trivet in the bottom of the
pressure cooker bowl and ll the pressure cooker with 1 litre of warm water (4 cups).
2. Using electric beaters or a bench mixer, whisk the eggs for 3 minutes until light and uffy.
Add the sugar and continue whisking for a further 3 minutes.
3. Gently stir in the our with a wooden spoon and mix gently until it forms a batter with no
lumps. Stir in the milk, melted butter and vanilla to combine.
4. Pour the cake batter into the prepared cake tin so it is half full and double-wrap with
aluminium foil – grease the foil area that will sit at the top of the cake, just in case it
touches the foil when rising.
5. Take a 50cm length of foil and fold it long ways to form a 6cm wide strap. Place this under
the cake tin / pudding bowl to gently lower it onto the trivet. Fold in the edges over the top
of the cake tin / pudding bowl and pour enough warm water to come ¾ ways up the side
of the cake tin. Place the pressure cooker lid on and secure it in place.
6. Press the PUDDING function and your cake will be ready in approximately 40 minutes.
When it has nished the cooking cycle, leave it on KEEP WARM for 5 minutes until
releasing the pressure manually using the quick pressure release method. Using oven
mitts, gently take the cake out of the pressure cooker using the foil straps to lift it out.
7. Leave the cake to cool slightly in the tin, then carefully turn out onto a serving platter.
Serve warm with cream or ice-cream and a sprinkle of toasted aked almonds.
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