This biscuit cake is very easy to prepare, taste delicious and needs very few ingredients. When I saw the recipe here, I could not wait to try it. It was fun and very simple to make. You can make this for tea time snacks or even bake for a friend's birthday. Even if you have a busy schedule, you can still surprise your friends or your loved ones by making this quick and easy biscuit cake, as the preparation time is just 6-7 minutes. Moreover you do not need an oven to make this cake. It can be make in pressure cooker or it can be steamed or you can also microwave it. To make it special, you can decorate the cake with chocolate sauce as I have done for my Ragi cake. Today we will learn how to make Quick biscuit cake (biscuit steamed cake) following this easy recipe with step wise pictures.
All the ingredients are kept ready for the biscuit cake.
Grease and dust a 7 inch baking pan/tin. Check Baking tips for beginners for more details.
Bring water to boil in a steamer or pressure cooker or pan, if you have decided to steam the cake.
Powder the biscuits (hide and seek and parle-G) separately in a mixer. Then mix both well.
Add powdered sugar, cashew nuts (if using) and mix well.
Add vanilla essence, milk (little at a time) and mix without lumps to get a smooth batter. I added one cup of milk.
Before adding eno/fruit salt, bring water to boil in a steamer or cooker or any pan and keep it ready.
Add eno and mix well with a spatula.
Transfer the batter to the greased baking tin, place it on the pan or cooker and steam cook covered. You should not allow the batter to rest after adding fruit salt. You should steam immediately after adding Eno/Fruit salt (keep a stand inside the pan as shown in picture below and place the baking pan/tin over it)
Steam for the first 15 minutes on high flame. Picture below shows after 15 minutes of steaming.
Then keep the flame/heat low and steam for another 10-15 minutes. Insert a toothpick in the center of the cake to check if it is cooked. If it comes out clean, it is cooked.
Leave it to cool in the cake tin. After it is cooled, remove the cake from the tin. Run a knife around the edges and invert it on a plate. Cut the cake after it is completely cooled.
The cake was so spongy and soft that it just melted in our mouth.
You can decorate the cake with chocolate sauce and grated chocolate as I have done for my eggless ragi cake. You can top it with nuts, cherries, edible silver balls or even gems.
Other methods of making the cake
You can use the pressure cooker (without weight and gasket) for steaming. In that case, you should add water inside the cooker, place a stand and then place the baking tin.
You can also bake the cake in pressure cooker as I have done for my vanilla cake in pressure cooker.
You can bake it in the oven. Pre-heat the oven for 10 minutes at 180º C. Bake for 15-20 minutes or until the toothpick inserted in the center of the cake comes out clean.
You can also microwave the cake.
Storage and Shelf life - Store it in an air tight container at room temperature. The baked cake stays good for 2-3 days. The steamed cake will stay good for just 1 day.
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