SAEDNEWS: With this simple method, you can make a fresh, fluffy, and delicious cake even without an electric mixer, adding a little extra sweetness to your moments.
According to SaedNews’ Cooking Service, sponge cake is a simple yet highly popular dessert that can be decorated in various ways for different occasions. You might have wanted to bake a fresh, high-quality sponge cake but hesitated because you didn’t have access to an oven. Learning how to make sponge cake without an oven is a skill everyone can benefit from, as we don’t always have an oven but always crave a moist, delicious cake to brighten our moments.
You might think that making a fluffy cake without an oven won’t match the quality of oven-baked cakes. But, with all due respect, that’s not true. This no-oven sponge cake is easy to make and won’t cause you any hassle. In fact, we’ll guide you through a method that anyone can try, resulting in a soft, fluffy cake with a light, airy texture.
This sponge cake can be prepared without an electric mixer, though having one will make the process even easier. As mentioned in the recipe, you can use a pressure cooker or a pot to make this no-oven cake. Follow along for a simple method to create a fluffy sponge cake without an oven.
Ingredients for No-Oven Sponge Cake
1 cup all-purpose flour
3/4 cup sugar
1 tsp vanilla extract
6 eggs
1 tsp baking powder
2 tsp butter
A pinch of salt
1/2 cup milk
Instructions
Step 1:
Grease a cake pan and line it with parchment paper.
Step 2:
Place a large pot on the stove and pour in some rock salt. Cover the pot to heat the salt. This can also be done using a pressure cooker; just keep the safety valve open.
Step 3:
Crack the eggs and separate the yolks and whites into two separate bowls.
Step 4:
Add 2 teaspoons of sugar to the egg whites and whisk until they become fluffy.
Step 5:
In the bowl with the yolks, add vanilla extract, the remaining sugar, and 1/4 cup of milk. Mix well.
Step 6:
Add the flour, baking powder, salt, and melted butter to the yolk mixture. Gently fold until fully combined.
Step 7:
Gradually fold the whipped egg whites into the yolk-flour mixture, combining gently.
Step 8:
Add the remaining milk and stir until the batter reaches a medium-thick, smooth consistency. Pour the batter into the prepared cake pan.
Step 9:
Place the cake pan on top of the heated salt in your pot or pressure cooker.
Step 10:
Cover the cake with aluminum foil and close the pot or pressure cooker lid.
Step 11:
Cook over low heat for 40–50 minutes. Insert a toothpick to check doneness; if it comes out clean, remove the cake and let it cool.
Final Step:
Your soft, delicious sponge cake is ready to serve. Enjoy!
Key Tips for No-Oven Sponge Cake:
A 15–16 cm (6-inch) cake pan works best for this recipe.
For oven baking, preheat the oven to 180°C (350°F), line the pan with parchment, pour in the batter, and bake for 40–50 minutes. Let the cake cool before removing it from the pan.
Bake the cake for 40 to 50 minutes. Once it’s done, let it cool for a few minutes, then remove the sponge cake from the pan.
