Cream Cake Without Oven
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Cream Cake Without Oven is a delightful homemade cake that has captured the hearts of Tamil families across generations. This soft, fluffy sponge cake is beautifully frosted with luscious Amul whipping cream, creating a bakery-style treat right in your own kitchen. What makes this recipe truly special is that it requires no oven at all — it is made entirely on the stovetop using a simple pressure cooker or heavy-bottomed pan, making it accessible to every Tamil home cook regardless of kitchen equipment.
Tamil families absolutely love this cake because it bridges the gap between traditional home cooking and modern celebration treats. It is a favourite for birthdays, Christmas, New Year celebrations, and school holiday parties. Many Tamil mothers and grandmothers take great pride in surprising their children with this homemade cream cake instead of a store-bought one. The joy on a child's face when they see a beautifully decorated homemade cake is priceless, and this recipe makes that moment possible for every family.
What truly sets this recipe apart is its simplicity and reliability. With basic pantry ingredients like maida, eggs, butter, and sugar, you can create a moist and tender sponge that pairs perfectly with freshly whipped Amul cream. The secret to a perfect no-oven cake lies in low and slow heat inside a sealed cooker, which creates an even baking environment. Always preheat your cooker with sand or salt at the bottom for at least 10 minutes before placing the cake tin inside for the best results.
Ingredients
Instructions
💡 Tap a step to mark it donePlace a large pressure cooker on the stove and add a layer of coarse salt or clean sand about 1 inch deep at the bottom. Place a small stand or ring inside the cooker. Close the lid without the whistle or gasket and preheat on medium-low flame for 10 to 12 minutes while you prepare the batter.
Crack all 3 eggs into a large mixing bowl. Add the sugar and beat together vigorously using a hand whisk or electric beater for 4 to 5 minutes until the mixture becomes pale, thick, and fluffy. This step is very important for getting a soft and airy sponge cake.
Add the melted butter and vanilla essence to the egg-sugar mixture. Mix gently until everything is well combined. Make sure the butter is melted but not too hot when you add it, as very hot butter can cook the eggs and affect the texture of the cake.
Sift the all purpose flour, baking powder, baking soda, and a pinch of salt together into the wet mixture. Using a spatula or large spoon, gently fold the dry ingredients into the wet ingredients using slow and gentle folding motions. Do not overmix as this will make the cake dense and heavy.
Grease a round cake tin with butter and lightly dust it with flour. Tap out the excess flour. Pour the prepared cake batter into the greased tin and gently tap the tin on the counter two or three times to remove any large air bubbles trapped inside.
Carefully place the cake tin on the stand inside the preheated pressure cooker. Close the lid tightly without the whistle or rubber gasket. Bake the cake on low to medium-low flame for 35 to 40 minutes. Do not open the lid in between as it will cause the cake to sink.
After 35 minutes, insert a clean toothpick or thin skewer into the centre of the cake. If it comes out clean without any wet batter, the cake is fully baked. If it has wet batter, close the lid and bake for another 5 to 7 minutes. Remove the cake tin carefully and allow it to cool completely on a wire rack.
Once the cake has cooled completely to room temperature, place your Amul whipping cream in a chilled bowl. You can chill the bowl in the refrigerator for 15 minutes before use. Add the powdered sugar and whip the cream using an electric beater until stiff peaks form. This usually takes 4 to 5 minutes on high speed.
Once the cake is fully cool, gently slice it horizontally into two equal layers using a serrated knife. Place the bottom layer on a flat serving plate. Spread a generous layer of whipped cream on the bottom layer. If desired, place some sliced fresh fruits like strawberries or kiwi on the cream filling.
Place the second sponge layer on top and press gently. Frost the entire cake with the remaining whipped cream, covering the top and sides evenly using a spatula. Decorate with your choice of fruit slices, sprinkles, or piped cream. Refrigerate the cake for at least 1 hour before slicing and serving.
Tips and Tricks
- Always make sure your whipping cream is very cold before beating — keep it in the refrigerator for at least 2 hours before use. Cold cream whips faster and holds its shape much better when decorating the cake.
- Do not open the pressure cooker lid during the baking process as the sudden change in temperature and steam release can cause the cake to collapse in the middle. Trust the process and wait the full 35 minutes.
- For an extra moist sponge, you can brush each cake layer with a light sugar syrup made by dissolving 2 tablespoons of sugar in 3 tablespoons of warm water before applying the cream filling.
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