Soft Eclair Cake

Ingredients

• 1 cup Icing Sugar (powdered sugar)
• 2 tablespoons Baking Powder (ensure fresh)
• 1 pinch Baking Soda (use sparingly)
• 0.5 cup Refined Oil (neutral oil such as vegetable or canola)
• 1 cup All-Purpose Flour (sifted)
• 100 ml Milk (room temperature)
• 0.25 teaspoon Salt (enhances flavor)
• 2 tablespoons Unsalted Butter (melted; extra for greasing pan)
• 0.5 cup Chocolate Chips (optional; can use chopped chocolate)
• 0.25 cup Chopped Nuts (optional; almonds, walnuts, etc.)

Instructions

1. Measure Ingredients

   Using a 125 ml cup, measure 1 cup icing sugar, 0.5 cup refined oil, and later the same cup for flour and milk.

   Time: PT5M

2. Combine Dry Ingredients

   In a mixing bowl, whisk together the icing sugar, 2 Tbsp baking powder, and a pinch of baking soda.

   Time: PT3M

3. Add Oil

   Add the 0.5 cup refined oil to the dry mixture and mix until smooth.

   Time: PT2M

4. Incorporate Flour

   Add 1 cup sifted all‑purpose flour to the bowl. Stir slowly; avoid over‑mixing.

   Time: PT3M

5. Add Milk

   Pour 100 ml milk gradually, mixing until the batter reaches a smooth, pourable consistency—not too runny, not too thick.

   Time: PT2M

6. Season

   Stir in ¼ tsp salt and mix briefly.

   Time: PT1M

7. Pre‑heat Cooker

   Place the metal stand inside the pressure cooker, lay a butter‑greased parchment sheet (or butter sheet) on the stand, and heat on low flame for 10 minutes.

   Time: PT10M

8. Prepare Baking Tray

   Grease the baking tray with melted butter and dust lightly with flour.

   Time: PT3M

9. Add Optional Mix‑ins

   Fold in chocolate chips (and nuts if using) evenly throughout the batter.

   Time: PT2M

10. Transfer Batter

    Pour the batter into the prepared tray, spreading it to an even layer.

    Time: PT2M

11. Cook the Cake

    Cover the cooker with its lid (no whistle) and cook on a flame between low and medium (in‑between) for 35‑45 minutes. Check doneness with a toothpick; it should come out clean.

    Time: PT40M

12. Cool and Serve

    Turn off the heat, let the cake rest in the cooker for 10 minutes, then remove the tray and allow the cake to cool on a wire rack before slicing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Icing Sugar: granulated sugar (blended)
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Baking Soda: baking powder (increase)
• Instead of Refined Oil: canola oil, melted butter
• Instead of All-Purpose Flour: cake flour
• Instead of Milk: buttermilk, almond milk
• Instead of Salt: sea salt
• Instead of Unsalted Butter: margarine
• Instead of Chocolate Chips: chopped chocolate, cocoa nibs
• Instead of Chopped Nuts: any nuts, seeds

Equipment Needed

• 125 ml Measuring Cup
• Mixing Bowl
• Whisk or Spoon
• Baking Tray / Cake Pan (8‑inch)
• Stovetop Pressure Cooker (or deep pan)
• Metal Stand / Rack
• Parchment Paper or Butter Sheet (optional)
• Spatula

Critical Steps — Do Not Skip

• Use the same 125 ml cup for all measurements to keep ratios exact.
• Do not over‑mix after adding flour; a gentle stir keeps the cake soft.
• Maintain a flame between low and medium; too high will scorch the bottom.
• Do not add too much baking soda or powder – a pinch each is enough.

Chef Tips from the Video

• Room‑temperature milk mixes more evenly with the batter.
• Sift the flour and dry ingredients together for a smoother texture.
• A pinch of salt balances the sweetness of the icing sugar.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly and freeze for up to 1 month.

Room temperature: Can stay at room temperature for 1 day if covered.

Make-Ahead Tips

• Bake the cake a day ahead and store refrigerated; bring to room temperature before serving.
• You can freeze individual slices and reheat in a microwave for 20‑30 seconds.