Pressure cooking is done in a sealed aluminium or stainless steel pot that does not let steam escape below your preset pressure point. This decreases cooking time by holding heat and moisture inside the pan. Pressure cookers can be used when camping, when an oven is not available, or when working with a meat that needs to be cooked rapidly. While not thought of as a baking device, if you have a pressure cooker you can bake bread, or even a cake, right on your stovetop.
Place the trivet-like cooking rack inside the pressure cooker. The rack keeps the baking pan from touching the base of the pressure cooker. This will prevent your cake from burning.
Add water to the pan if called for in your recipe.
Grease and flour a baking pan and fill it with prepared cake mix. Cover the pan with aluminum foil. Place the pan inside the pressure cooker.
Close the lid of your pressure cooker, put the weight in place and bring the pressure cooker up to pressure. Allow it to bake for the amount of time required by your recipe.
Remove cake from pressure cooker. Test cake by inserting a toothpick or fork into the cake. If it comes out clean, the cake is done. If not, place it back into the pressure cooker for a few more minutes.
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- When possible, use an anodized aluminum pressure cooker as it does not leach into your food.
- Use caution when opening a pressure cooker. Let the pressure in the cooker come down naturally before opening.
Robin Neorr has been working as a full-time freelance writer since 2007. She has written for various websites including The Frisky. Before she started her writing career, she spent 10 years in media marketing. She has a bachelor's degree in communications and a master's degree in communications management from John Carroll University.