With the advent of the electric miracle saucepan, many housewives breathed a sigh of relief, because this smart kitchen appliance not only significantly simplifies daily culinary chores, but also guarantees high taste of the dishes prepared in it. Most models of this kitchen gadget are equipped with a special baking program, which creates ideal conditions for obtaining a high-quality finished product, so a sponge cake in a multicooker, as a base for cakes or an independent pie, always turns out airy, fluffy and smooth.
How to cook a biscuit in a slow cooker
The popular name for this flour product is pastry bread, which is easily explained by the fact that sponge cake is the main component of many cakes, pies, pastries and other delicious desserts. In addition, an expertly prepared sponge cake in a slow cooker, simply sprinkled powdered sugar or decorated with berries, can easily serve as an independent dish for morning or evening tea.
The secret of lush and tender dough
Making a delicious and fluffy sponge cake using a multicooker is not so difficult, you just need to remember a few important points, which, regardless of the dough recipe, will help make the finished product a standard of culinary excellence:
The basis of any biscuit dough – chicken eggs, whipped to a thick, strong foam. In order for them to whip properly, they must first be warmed to room temperature.
The container in which the dough base will be beaten must be completely dry, without any traces of moisture or fat. The same goes for mixer attachments.
To obtain a tall, airy and tasty sponge cake, the flour for it must be sifted at least twice in order to enrich it with oxygen as much as possible.
To prevent the whipped foam from losing its fluffiness and airiness, add flour very carefully, stirring the dough in a circle with a silicone or wooden spatula, gently lifting it from bottom to top. This needs to be done quickly, and the movements should be as light as possible.
If the recipe specifies other dry ingredients (soda, baking powder, cocoa, vanillin, starch), they should be mixed with flour before adding to eggs beaten with sugar.
Biscuit dough does not stand waiting - immediately after kneading it must be poured into a baking dish, so it is better to grease the sides and bottom of the multicooker bowl with oil in advance.
To prevent the finished cake from settling and turning into a cake, do not open the multicooker lid for about a quarter of an hour after the start of baking - this will allow the dough to rise well and fix the shape and height of the sponge cake.
It is better to cool the finished product on a plastic stand for steaming, simply turning the bowl onto it some time after turning off the equipment.
At what temperature should you bake a biscuit?
As a rule, most multicooker models are programmed specifically for baking flour products. With ideal temperature conditions biscuit dough in a slow cooker it is baked evenly, increasing in volume as much as possible, and its edges do not burn, and the center does not remain raw. If your assistant does not automatically set the temperature and baking time, the biscuit should be baked at 120-140 degrees. It is not recommended to exceed the temperature of 150 degrees, so as not to dry out the cake.
Multicooker biscuit recipe
Traditionally, a classic sponge cake for a multicooker cake is prepared from only three ingredients: eggs, flour and sugar, but restless chefs around the world are constantly coming up with something new and interesting. So, with the help of a multicooker, many housewives already bake chocolate, sour cream, honey, and even chiffon sponge cake. Below you will find original step-by-step recipes with photos. different types sponge cakes to create your favorite desserts.
Classic recipe
Cooking time: 1 hour 14 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 267.2 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
The most affordable and simple recipe for sponge cake in a multicooker - prepared according to classic recipe. Despite the minimum required components and the ease of the recipe, this biscuit base is ideal not only for simple homemade cakes, but also for beautiful birthday cake. You can soak classic sponge cakes sour cream, but for decorating the finished product, oil is better suited.
Ingredients:
eggs – 4 pcs.;
sugar – 1 tbsp;
starch - 2.5 tbsp. l.;
flour – 2/3 tbsp.;
salt - a pinch;
vanilla sugar – 1 sachet.
Cooking method:
Separate the whites and yolks. Egg yolks beat with regular and vanilla sugar until a white fluffy mass is obtained.
Beat the whites with a pinch of salt until stiff peaks form.
Mix starch with flour, sift and carefully add to the sugar-yolk mixture. Stir in a circle with a spatula to remove flour lumps - you should get a homogeneous thick mass.
Add the protein mass into the main part of the dough in small portions.
Grease the multicooker bowl well with vegetable/butter oil and carefully transfer the dough into it.
Cook in baking mode for 50 minutes, then keep the finished cake on the heat for another 10 minutes.
Chocolate sponge cake in a slow cooker
Cooking time: 1 hour 12 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 264.8 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: easy.
For cakes or pastries with a pronounced chocolate flavor, you can prepare a sponge cake with the addition of cocoa. This cake can be baked according to the classic recipe, simply adding cocoa powder to it. However, it should be remembered that the amount of this ingredient must be subtracted from the bulk of the flour so that in the end the cake does not turn out too thick and lumpy. The original will be a great addition to a cup of tea chocolate cake With orange cream based on sponge cake with cocoa.
Ingredients:
chicken eggs – 6 pcs.;
granulated sugar – 280 g;
cocoa powder – 75 g;
baking powder – 10 g;
flour – 165 g,
vanillin – 1 g.
Cooking method:
Beat the eggs with sugar into a fluffy, thick foam.
Combine dry ingredients: add cocoa, baking powder and vanillin to flour. Sift several times.
Pour the dry mixture into the egg-sugar mixture and stir gently until all components of the dough are completely dissolved.
Grease the multicooker bowl with butter or vegetable oil.
Transfer the dough into a saucepan and turn on the “Baking” program. Bake the chocolate sponge cake for 55-60 minutes at a temperature of 140 degrees.
Before using the finished product as a base for a sponge cake, wait for it to cool completely and then cut it into cake layers.
Biscuit in boiling water
Cooking time: 1 hour 18 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 266.5 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
A very fluffy, light and fragrant sponge cake is obtained using hot water. You can bake both vanilla and chocolate sponge cakes in boiling water. This cake base goes well with butter cream, and if you pour it over the cake chocolate icing and decorate with pieces of fruit, it will turn out beautiful and incredible delicious biscuit baked pie in a slow cooker.
Ingredients:
large eggs – 3 pcs.;
sugar – 220 g;
flour – 155 g;
vegetable oil – 75 ml;
boiling water – 75 ml;
baking powder – 6 g;
vanillin – 1 sachet.
Cooking method:
First, using a mixer, turn the eggs and sugar into a fluffy, strong foam.
Then mix the pre-sifted flour with vanilla and baking powder.
Pour the mixture of dry ingredients into the egg-sugar foam and stir thoroughly.
Pour into biscuit base vegetable oil and boiling water, stir quickly but gently.
Place the prepared dough into the greased multicooker bowl. Bake for 60 minutes on baking setting.
On kefir
Cooking time: 1.5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 301.1 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: easy.
Another easy recipe lush sponge cake in a slow cooker - with kefir. It uses soda as a leavening agent, which reacts with the acidic environment of kefir and perfectly raises the dough. This cake crust is often prepared in a conventional oven, but in an electric miracle oven it turns out more airy and tender. How to make kefir sponge cake using a multicooker, read the following recipe.
Ingredients:
eggs – 2 pcs.;
sugar – 240 g;
flour – 185 g;
kefir – 0.3 l;
soda – 2/3 tsp;
margarine – 50 g;
vanilla sugar – 1 sachet.
Cooking method:
Beat eggs with sugar (regular and vanilla) for 5-7 minutes, until the mass increases and becomes lighter.
Dissolve soda in kefir. Sift the flour. Melt the margarine.
Mix kefir with sugar-egg mixture, stir.
Add flour a tablespoon at a time, gently kneading the mixture in a circle with a spatula.
Pour in the cooled melted margarine and stir.
Line the bottom of the bowl with parchment and add the dough.
Bake at 120 degrees for 75 minutes.
Honey sponge cake
Cooking time: 1 hour 36 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 289.4 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: medium.
If your favorite cake is honey cake, prepare the perfect honey sponge cake for it. Its recipe differs quite a bit from classic sponge dough, but the finished product has a very beautiful caramel color, light airy texture and a pleasant honey aroma. Such cakes go perfectly with custard, and with a creamy ice cream the dessert turns out incredibly tender.
Ingredients:
natural honey (liquid) – 5 tbsp. l.;
soda – 1 tsp;
eggs – 5 pcs.;
sugar – 240 g;
flour – 325 g;
vanillin – 0.5 tsp.
Cooking method:
Honey is mixed with soda and heated in a water bath until it increases in volume and turns white.
Beat eggs and sugar with a mixer for 7-8 minutes until thick white foam is obtained.
Carefully pour slightly cooled honey into the egg-sugar mixture, add vanillin, and mix.
Sift the flour, then add it into the honey base in portions, carefully kneading the mass in a circular motion.
Grease the multicooker bowl with oil and place the dough into it.
Bake on a special program for 75-80 minutes.
Chiffon sponge cake
Cooking time: 1 hour 13 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 280.9 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: difficult.
If you want to bake a lush, beautiful and tasty sponge cake, for which any cream would be suitable, use the following great recipe chiffon sponge cake in a slow cooker. It differs from the others in its highly porous structure, which gives the finished product an extraordinary airiness - for this reason chiffon sponge cake is often called “cloudy”.
Ingredients:
squirrels – 4 pcs.;
yolks – 2 pcs.;
sugar – 115 g;
flour – 135 g;
baking powder – 1 tsp;
salt - a pinch;
vanillin – 1 g;
milk – 100 ml;
vegetable oil – 3 tbsp.
Cooking method:
Mix flour with baking powder and vanilla, sift several times.
Heat milk to 35 degrees.
Beat the yolks with half the sugar until white foam, pour in the milk, beat a little more.
Combine dry and liquid mixtures, mix well.
Beat the whites with the rest of the sugar until thick and fluffy.
In parts (1/4 at a time), add the whites into the main dough, mixing it from bottom to top.
Cook in baking mode for 45-50 minutes.
Biscuit with lemonade in a slow cooker
Cooking time: 1 hour 48 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 272.3 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: medium.
You can make a simple, inexpensive sponge cake using regular soda, such as lemonade. The main condition of this recipe is to use only highly carbonated water, which will be able to raise the dough well during the baking process. To prevent the taste of the sponge cake from seeming bland, you can flavor it with chocolate glaze or grease it with curd cream.
Ingredients:
eggs – 3 pcs.;
sugar – 230 g;
lemonade – 250 ml;
vegetable oil – 250 ml;
flour – 380 g;
baking powder – 10 g;
vanillin – 1 sachet.
Cooking method:
Sift the flour, add baking powder and vanillin.
Beat the eggs with sugar until a strong, stable foam forms.
Pour butter and lemonade into the egg-sugar mixture and stir.
Add the dry ingredients mixture in portions, stirring gently.
Grease the multicooker bowl with oil and pour the dough into it.
Bake for 1.5 hours without opening the lid.
Biscuit dough with sour cream
Cooking time: 1 hour 31 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 269.1 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: medium.
A good airy base for a delicious holiday cake is made from sour cream sponge cake, although it can also serve as an independent pie. Prepare this flour product It’s not difficult, you can use a kitchen machine to make the beating process easier. The recipe for biscuit dough with sour cream for a multicooker is presented below.
Ingredients:
eggs – 4 pcs.;
granulated sugar – 235 g;
butter – 110 g;
sour cream – 220 ml;
baking powder - 1 tbsp;
flour – 310 g;
vanillin – 1 sachet.
Cooking method:
To lush foam beat eggs with sugar.
Pour in melted (cooled) butter and sour cream, stir thoroughly.
Combine all dry ingredients and add in parts to the dough base. Stir until smooth.
Grease the multicooker pan with oil and pour the dough into it.
Bake on a special program for 80 minutes.
Sponge cake with apples
Cooking time: 75 minutes.
Number of servings: 7 persons.
Calorie content of the dish: 178.4 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: easy.
If you have an electric miracle saucepan and love juicy apple pies, learn to cook magnificent biscuit charlotte in a slow cooker. Its recipe is very simple, the set of necessary products is minimal and can always be found in any housewife’s kitchen, and the delicate, soft taste and unsurpassed cinnamon-apple aroma will not leave anyone indifferent.
Ingredients:
eggs (large) – 4 pcs.;
sugar – 260 g;
baking powder – 1 tsp;
salt - a pinch;
cinnamon – 0.5 tsp;
flour – 170 g,
apples – 3 pcs.
Cooking method:
Peel the apples, cut into large cubes, sprinkle with a little lemon juice.
Mix eggs with sugar and turn into a fluffy, thick mass using a mixer.
Add all dry ingredients, stir thoroughly.
IN ready dough put the chopped apples, stir everything until the pieces of fruit are evenly distributed.
Place the apple-biscuit mixture into a greased multicooker bowl and cook on baking mode for 60 minutes.
Curd biscuit
Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 312.7 kcal per 100 grams.
Purpose: for dessert.
Cuisine: international.
Difficulty of preparation: medium.
A light coffee will be an excellent addition to your morning cup of coffee. cottage cheese cake from biscuit dough. It turns out airy and incredibly tasty, nutritious, but not very high in calories - best option you can't imagine breakfast. The recipe for this dessert is simple, but the result will definitely please any housewife. How to cook the most tender curd biscuit in a slow cooker the following recipe will tell you.
Ingredients:
cottage cheese – 250 g;
sugar – 1 tbsp;
eggs – 3 pcs.;
butter – 125 g;
baking powder – 12 g;
salt - a pinch;
flour – 260 g.
Cooking method:
Beat softened butter with sugar until creamy.
Grind the cottage cheese in a blender or rub through a sieve, add to butter cream, beat again.
With the mixer still beating at low speed, add all the eggs one at a time.
Combine flour, baking powder and salt, add to dough base, mix thoroughly with a spatula.
Transfer the mixture into a greased multicooker bowl and level it out.
Bake on a special program for 90 minutes.
Video
This recipe really makes the most airy biscuit in the world in a slow cooker!
Finally, a miracle happened and I ended up with this delicious sponge cake. True, this could not have happened without my hardworking assistant - the Redmond M 90 multicooker did everything perfectly.
Now I can boast of a simply perfect sponge cake - light, airy and unrealistically tall. My many years of torment in search of a successful test are over.
The biscuit dough did not want to rise in a conventional oven. There were always some failures - either the middle would rise like a mushroom, or the edges would burn... And there was no question of cutting the biscuit into three parts, because there was nothing to cut. The modest biscuit, which could not boast of either splendor or lightness, was baked with difficulty.
Not long ago, on the Internet, I began to come across photos of simply luxurious biscuits that amazed me with their splendor. They seemed like a pipe dream to me until I found out who bakes such beauty.
And she turned out to be a sorceress - the Redmond multicooker. Luxurious baking in a slow cooker turned out to be one of the reasons why this “wonderful saucepan” appeared in my home. To my great joy, it turned out that all the dishes in the slow cooker turn out very tasty.
Recipes for the Redmond multicooker delight you with their variety - you can cook almost anything, from porridge to preparations for the winter. The recipe book for the multicooker that comes with it was very useful. It contains 200 recipes various dishes, designed specifically for this model. One of the most good recipes in a slow cooker is, of course, a luxurious sponge cake that you can prepare without any effort.
Puffed sponge cake in a slow cooker (classic), necessary products
- Chicken egg (preferably homemade) – 4 pieces;
- Sugar – 160 grams;
- Premium flour – 160 grams;
- Vanilla sugar – 1 sachet;
- Baking powder - half a teaspoon;
- If you want to bake a chocolate sponge cake, then you will need cocoa - 1 - 2 tbsp.
Puffed sponge cake in a multicooker, preparation steps:
The fluffiest biscuit in the slow cooker is ready. With it you can create any daring cake recipe based on it. Bon appetit!
An ideal sponge cake in a multi-cooker - even for novice housewives. All the secrets are here!Biscuit dough is the basis for most desserts. It can also be served without cream or filling, as the dough is light, airy, and most importantly, tasty. Sponge cake It is prepared using only 3 ingredients, but at the same time, not all housewives can bake it. To make your baked goods fluffy, use a slow cooker and strictly follow the biscuit preparation technology.
There are several recipes for sponge cake with different ingredients. But to learn how to bake fluffy cakes, first carefully study the classic recipe for its preparation. For a sponge cake, it is important to maintain the ratio of ingredients. Therefore, if you need to cook big pie, then increase them proportionally according to the recipe.
Required Products:
- large chicken eggs – 4 pcs.;
- white sugar – 200 g;
- wheat flour – 160 g;
- salt - a pinch;
- vanillin extract – 0.5 tsp;
- oil for greasing the mold.
How to make a fluffy sponge cake:
- Measure all products in the specified volume. They should all have the same temperature, preferably close to room temperature. The same rule applies to the container in which you will knead the dough. In addition, it must have an absolutely clean and grease-free surface. To do this, wipe the walls of the container with a kitchen towel soaked in vinegar.
- The main difficulty that arises when kneading dough is beating the eggs. Traditional recipe involves the separation of whites and yolks, but some housewives manage to bake an airy sponge cake from dough with a whole egg.
- Separate the whites very carefully, do not allow even the slightest drop of yolk to get in. Otherwise, the protein mass will not become elastic when whipped. Leave the whites to cool; meanwhile, prepare the yolks.
- The second secret to preparing a fluffy sponge cake in a slow cooker is the correct sequence of adding ingredients to the dough. First, divide the sugar into 2 parts. Grind one with yolks and vanilla until a white mass is obtained. It should at least double in size. Set aside.
- Take out the whites, add a pinch of salt and start beating them. Use a mixer for this, but first set it to medium speed. When the mass begins to turn white, start adding the second part of the sugar. Add it to the whites in small portions, but now increase the mixer speed to maximum. Continue beating them until you get stiff peaks.
- To ensure that the dough rises during baking, the flour should be sifted several times. This will remove dense particles from the mass and enrich the powder with oxygen. Separate a third from the protein mass and combine it with the yolks. At the same time, gently stir the mixture, moving the spatula from bottom to top. Do not use a mixer; knead the dough only by hand.
- Now start adding flour. Add it in small portions, stirring the dough each time. After all the flour has been added, add the remaining whites and quickly but gently knead the dough. At the same time, you should not stir it for a long time, otherwise air bubbles will come out and the cake will not rise during cooking.
- To bake the biscuit, use parchment, which should be greased with butter on both sides. Do not apply vegetable oil to the sides of the mold. It will be absorbed into the dough, which can ruin the taste of the biscuit. If you do not want to cover the pan with parchment paper, then in addition to butter, pour it on the bottom semolina. And to get a caramel crust on the cake, add granulated sugar instead of semolina.
- Place the bowl in the multicooker and turn on “Auto Warm” for 10 minutes. The bowl should be warm when you pour the batter into it. After the specified time, quickly fill the container with biscuit dough, close the lid and select the “Baking” function from the menu. Set the time to 40 minutes.
- If your multicooker does not provide such a mode, then select “Multi-cook” or “Soup”. In this case, the temperature should be set at 140 degrees. Leave the time the same - 40 minutes. The steam vent must be closed. Also, do not open the lid while the cake is baking, otherwise it will collapse.
- Check the readiness of the baked goods with a toothpick. If its surface remains dry after piercing, then the cake is ready. But don’t take it out of the mold right away, let it cool.
- To cut the sponge cake into thin layers without crumbling it, the cake should rest and cool completely for about an hour. Only after this should you start soaking the dough and applying the cream.
How to bake a chocolate fluffy sponge cake in a slow cooker
You can add chocolate flavor to the biscuit by adding cocoa powder to the dough. But this ingredient is very capricious, since if the proportion with flour is incorrect, it helps compact the baked goods. The main rule is to subtract the weight of cocoa from the total amount of flour and do not use it for kneading dough or strictly follow the recipe.
List of ingredients:
- chicken egg – 5 pcs.;
- wheat flour – 90 g;
- cocoa powder – 35 g;
- white sugar – 170 g;
- vanillin – 0.5 tsp.
Biscuit making process:
- IN this recipe It is important to observe not only the ratio of flour to cocoa, but also the number of eggs. You will need 5 large chicken eggs or 6 pcs. small. Separate the whites and put them in the refrigerator.
- Measure flour and cocoa and mix together. If you do not use baking powder for the biscuit, then sift the dry ingredients several times through a fine sieve. This will enrich the mixture with oxygen, which will make the baked goods airy.
- In a separate container, start beating the egg whites with a pinch of salt. Gradually add sugar and increase mixer speed. Continue whisking the mixture until it reaches a thick consistency. In this case, the grains of sugar should completely dissolve. Instead, you can use powdered sugar with the proteins, but only increase the amount by a third of the sugar weight indicated in the recipe.
- Now add the yolks and vanillin extract to the whites. Reduce mixer speed and mix until smooth. Continue beating eggs for 3 minutes. You won't need technology anymore.
- Divide the flour into 3 parts and gradually add it to the dough. Mix it with a spatula quickly and as if lifting the bottom layer of the mass to the top. Mix the flour thoroughly until all lumps are separated. You should have a smooth, chocolate-colored dough.
- Line the bottom of the bowl with parchment and grease the sides with butter. If you leave the paper completely, then folds may form on the sides of the sponge cake. Pour the dough into the container.
- Turn on the multicooker to the “Baking” mode and set the time to 45 minutes. In this case, the cooking temperature should not exceed 140 degrees, otherwise the cake will quickly become dry and may not rise.
- Once ready chocolate biscuit let it cool in the bowl for about half an hour, then remove using a steamer. Sprinkle powdered sugar on top of the cake and serve.
How to cook honey fluffy sponge cake in a slow cooker
Honey cake is loved not only by children, but also by adults. The sponge cake can also be with honey taste. But to make it fluffy, you need to use liquid honey and whisk it thoroughly with other ingredients.
List of products according to the recipe:
- medium-sized chicken egg – 6 pcs.;
- white sugar – 180 g;
- liquid honey – 2 tbsp. l.;
- wheat flour – 190 g;
- baking powder for dough – 1 tsp;
- extra salt - a pinch;
- butter for greasing the bowl.
Recipe for sponge cake with honey:
- For a fluffy cake, the eggs must be fresh and at room temperature. Separate the yolks from the whites and grind with half the sugar. Heat the honey in a water bath, but do not let it bubble. Add it to the yolks in a thin stream and beat thoroughly with a mixer.
- Beat the chilled whites at minimum speed with salt, add the second half of the sugar. Increase your speed. Your whites should turn into elastic foam. Combine them with the yolks. But now knead the dough with a silicone spatula.
- Mix the baking powder well with the flour so that it is distributed evenly throughout the mixture. Then sift the powder 2 times and add it into the dough in small portions. Knead the dough again until smooth.
- The bowl should be greased with butter and sprinkled with semolina. Slowly pour the biscuit dough into it and place it in the multicooker. Bake the crust for 50 minutes on the “Baking” setting.
- If you want to cut the sponge cake into layers and spread it with cream, then it should be cooled on a wire rack for about 2 hours. Then apply the cream and leave the cake to soak for another 3-4 hours.
How to cook chiffon fluffy sponge cake in a slow cooker
The cake received this name for its delicate taste and special splendor. But at the same time, the biscuit turns out moist inside. This is achieved by the presence in the recipe of vegetable oil and twice the amount of protein relative to the yolk.
Required ingredients:
- boiled water – 175 ml;
- yolk – 4 pcs.;
- protein – 8 pcs.;
- wheat flour – 225 g;
- granulated sugar – 180 g;
- cocoa powder – 60 g;
- vegetable oil – 125 ml;
- baking powder – 10 g;
- baking soda and salt - ¼ tsp each.
Cooking recipe:
- Heat the water, add cocoa powder, bring to a boil and cook for 5 minutes. Then cool the liquid and strain. Grind the yolks with 180 g of sugar and beat until fluffy.
- Pour the vegetable oil and cocoa into the yolks, whisk the mixture thoroughly. Mix baking soda, salt and baking powder with flour, sift 2 times. Immediately pour the entire mixture into the dough and mix.
- Beat the cold whites with the rest of the sugar (45 g) until peaks appear. Separate a quarter and add to the flour mixture. Then add the rest of the whites and knead the mixture using the folding method.
- Since the dough contains vegetable oil, the bowl does not need to be greased before baking. Fill it with dough and set it to cook on the “Baking” mode, but increase the time to 50 minutes. Let the crust cool before serving. You can decorate the top of the cake with chocolate glaze or berries.
How to make a fluffy lemonade sponge cake in a slow cooker
Modern housewives have improved the classic biscuit recipe so much that they even add lemonade to it. Thanks to citric acid and bubbles in the drink, the cake is airy and quickly soaked. In addition, you can add an unusual taste and color to your baked goods if you use Sprite, Fanta or Coca-Cola.
- premium wheat flour - 3 tbsp.;
- refined vegetable oil – 1 tbsp.;
- white sugar – 1.5 tbsp;
- lemonade – 1 tbsp.;
- baking soda – 1 tsp;
- large chicken eggs – 4 pcs.
Description of biscuit preparation:
- Break eggs at room temperature into a bowl, add sugar and beat until the color of the liquid changes. Add lemonade and vegetable oil to the eggs. Beat the mixture thoroughly with a mixer until smooth. Vegetable oil must be odorless so as not to spoil the taste of the baked goods. And the amount of sugar should be adjusted depending on the type of drink, otherwise the biscuit may become too sweet. Also use lemonade from a freshly opened bottle.
- Mix the baking soda well with the flour and sift the mixture 2-3 times. Add it to the dough and beat with a mixer. At the same time, you will get it liquid, similar to semolina porridge.
- Cover the bowl with parchment; there is no need to grease it additionally. Pour the dough into it. Set the multicooker to the “Bake” function. But the time must be increased to 60 minutes. If after the specified time the cake is not yet ready in the center, then increase the time by another 20 minutes.
How to make a fluffy sponge cake with milk in a slow cooker
The basis for a sponge cake can be not only eggs. Housewives use milk instead. In addition, if you replace it with soy, the dessert will be suitable for vegetarians or people on a diet. Preparing biscuit dough is very simple, because you don’t need to beat eggs separately.
Recipe Ingredients:
- pasteurized milk - 1 tbsp.;
- granulated sugar - 1 tbsp.;
- flour of any kind - 1.5 tbsp;
- baking soda – 1 tsp;
- vinegar 6% – 0.5 tsp;
- oil for greasing the bowl.
How to bake a sponge cake without eggs:
- Warm the milk to room temperature and pour into a container. Add sugar to it. Stir the liquid with a spoon. Continue whisking until the sugar is completely dissolved.
- Quench the soda with vinegar and add to the milk. Sift the flour and add it to the dough. Mix it thoroughly so that there are no lumps. Immediately pour the pre-greased multicooker into the bowl.
- Bake the cake at 140 degrees for 45 minutes. Be sure to check readiness with a toothpick. After baking, leave the cake to cool in the bowl. Milk sponge cake goes well with buttercream and caramelized fruit.
How to quickly prepare a fluffy sponge cake in a slow cooker
Not all housewives are able to bake biscuit dough with the separation of whites and yolks. In this case, try making a sponge cake according to quick recipe, in which you will simply need to mix all the ingredients, but in a certain sequence.
Take these products:
- sifted flour - 180 g;
- white sugar – 180 g;
- chicken eggs – 4 pcs.;
- fruit flavoring – 3 drops;
- slaked soda with vinegar - 1 tsp.
How to make a quick biscuit:
- Unlike most sponge dough recipes, in this case the eggs must be completely cooled. Measure other ingredients according to recipe.
- In a deep bowl, beat eggs with sugar until fluffy. At the same time, the mass will become thick and acquire a light shade.
- Pour the flour into the eggs, immediately pour in the slaked soda, flavoring and beat the mixture with a mixer. Continue kneading the dough until the lumps of flour are completely dissolved.
- Grease the bowl with any oil or line it with parchment. Pour the dough into the multicooker container, close the lid and select “Baking” from the menu. Increase the time to 50 minutes. Ready cake Be sure to let it cool before taking it out.
How to cook a fluffy sponge cake with sour cream in a slow cooker
Baking with sour cream turns out to be the most tender. You can also bake a biscuit based on it, which will become the basis for a birthday cake or pastries. Most delicious dessert It turns out with butter cream.
List of recipe ingredients:
- premium flour - 2 tbsp;
- large chicken eggs – 6 pcs.;
- granulated sugar - 1 tbsp.;
- sour cream of any fat content - 1 tbsp.;
- baking soda – 0.5 tsp;
- butter – 20 g.
Cooking process:
- Remove the eggs from the refrigerator in advance, separate the yolks from the whites. Place them in a bowl, add sugar and beat well until the mixture begins to turn white. Add sour cream to the yolks. Now the dough must be beaten vigorously with a mixer at the highest speed.
- Sift the flour several times. This will allow the dough to rise during baking and become airy. Combine the flour with the yolks, but now stir the mixture with a spoon.
- Wipe a separate container with a paper towel, transfer the whites into it and leave to cool. Then add a pinch of salt and beat at medium mixer speed until a stable mass appears.
- Fold the whites into the dough in small portions. Mix it from bottom to top using a silicone spatula. After the last portion of whites, add soda slaked with vinegar and knead the dough again.
- Grease the bottom and walls of the bowl with butter, fill with dough and set to cook on the “Baking” mode. For sour cream biscuit, a cooking time of 45 minutes is enough. Allow the cakes to cool thoroughly before using.
Fermented milk products are the basis of most baked goods. Biscuit was no exception. If sour cream has a thick consistency, then kefir is liquid. Because of this feature of the product, the number of eggs should be reduced so as not to disturb the ratio of liquid ingredients in the dough.
Products for the recipe:
- medium-sized chicken egg - 3 pcs.;
- butter – 100 g;
- white sugar - 1 tbsp.;
- vanillin - on the tip of a knife;
- wheat flour – 2 tbsp;
- high fat kefir – 1 tbsp.;
- soda slaked with vinegar - 0.5 tsp.
How to cook a biscuit in a slow cooker:
- Beat the eggs into a blender bowl, add sugar with vanilla and softened butter. Beat the mixture for 5-7 minutes.
- Quench the soda with vinegar or citric acid, then combine with the egg mixture. Sift the flour and add one tablespoon at a time into the dough, stirring constantly.
How to cook a biscuit in boiling water in a slow cooker
Biscuit dough in boiling water turns out fluffy and rises well, but it remains moist inside, which means it is well soaked in syrups. Therefore, confectioners prefer to use this recipe as a base for cream cakes.
List of required ingredients:
- large chicken eggs – 4 pcs.;
- premium flour - 1.5 tbsp;
- fine white sugar – 1 tbsp.;
- odorless vegetable oil - 3 tbsp. l.;
- table vinegar 6% and soda - 1 tsp each;
- hot water - 3 tbsp. l.;
- vanillin - to taste;
- butter – 50 g.
Fluffy sponge cake recipe:
- Do not separate the eggs into whites and yolks, but leave them for 20-30 minutes at room temperature. Break them into a deep container and beat with a blender at high speed. Then pour sugar into the bowl and continue whisking until foam forms.
- Measure the flour, sift it directly into the eggs, add vanillin. Stir the mixture. Take the baking soda into a spoon, quench it with vinegar and add it to the dough. Add vegetable oil with boiling water to it. Whisk the ingredients together thoroughly. The dough will be liquid.
- Grease the multicooker container with butter or creamy margarine. Pour the biscuit into it and set the “Baking” mode. Increase the time to 65 minutes. Before cutting the cake and covering it with cream, the dough should cool for 2-3 hours.
Making a fluffy sponge cake in a slow cooker is quite simple. But for this you need to know the technology of kneading dough and strictly follow the specified quantities of ingredients in the recipe. Bon appetit!
For a simple recipe for baking sponge cake in a slow cooker without separating the yolks from the whites, watch the video
Perhaps sponge cake seems like a very capricious pastry to you. However, if you have a multicooker, this is no longer a problem. Just a couple of skills, and the technique will do the rest.
A sponge cake prepared according to a classic recipe is often called pastry dough or bread in culinary literature. You can’t make many sweets without biscuits: the most delicious cakes, the most enchanting pastries, and even sweets! On this basis, many consider the biscuit to be a semi-finished product, but this is not so. The biscuit itself is an excellent delicacy. It goes well with a variety of drinks, and tea is by no means the only one on the list of suitable ones: the sponge cake is good with both red wine and fruit liqueur.
Many housewives are afraid to bake sponge cakes, considering them to be finicky baked goods. They say that it is impossible to accurately calculate the baking time, and no secrets are given. However, today, with the advent of the multicooker, preparing biscuits has become a simple task. To make a biscuit in a slow cooker with excellent results, you only need to meet one condition - “preparatory”. Here's what it is: beat the eggs well with granulated sugar, and then carefully and gradually add flour to them. Everything else is a matter of technique.
Ingredients
- chicken eggs - 5 pcs. (must be fresh)
- granulated sugar - 1 cup
- flour - 1 cup
- a pinch of vanillin - optional
The multicooker YUMMY YMC-502BX was used in this work.
Preparation
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Wash the eggs and break them into a dry deep bowl, add sugar.
Beat together eggs, sugar and vanilla into a white fluffy foam. It is best to beat with a mixer until the granulated sugar dissolves. This takes approximately 10 minutes. As a result, a white mass appears in the bowl, increased in volume.
A small nuance: the eggs must be at room temperature, otherwise they will not beat properly. It is better to take them out of the refrigerator in advance, but if this is not done, you can put them in warm water and keep them there until they warm up to the desired temperature.
So, eggs with sugar and vanilla - the basis for biscuit dough - are beaten. Now it's flour. Carefully add flour in small parts.
The biscuit dough must be kneaded with a whisk, spoon or wooden spatula, lifting the dough from the bottom of the bowl to the top. Beating with a mixer is not recommended, as all the fluffiness of the dough may be lost.
The result should be a dough of homogeneous consistency.
The next stage is baking the biscuit in a slow cooker.
Prepare the multicooker bowl by greasing its bottom with any oil. You can sprinkle a little more flour or, to be on the safe side, line the bottom of the pan with parchment.
Carefully pour the dough into the multicooker bowl and turn on the “Bake” program for an hour.
Important: The biscuit dough should not remain on the table for long - it may settle and lose its fluffy volume. Under no circumstances should you open the lid of the multicooker during the first 25 minutes of cooking - the biscuit will immediately settle. (And if you are preparing a biscuit not in a slow cooker, but in the oven, it is recommended not to open the oven or even slam the kitchen doors!)
At proper preparation The sponge cake should rise a few notches.
Readiness classic sponge cake checked by clicking on its middle. If the biscuit is baked, it will spring back and return to its place. If this does not happen, then it needs to be baked a little more.
After the sound signal indicating the end of cooking, you need to remove the biscuit from the multicooker using a steaming bowl and cool for 1-2 hours. That's it!
Now the sponge cake can be used to make your favorite cakes. If you prepared it for a reason, but for the purpose of later use, make the sponge cake in the evening and assemble the cake in the morning.
However, the sponge cake is very tasty without any cream; it can be soaked in sugar syrup and served with tea or sweet red wine.
Biscuit is considered to be a rather capricious pastry. To get a lush and at the same time dense base you need to know a lot culinary secrets. But a slow cooker minimizes the possibility of any mishaps. The biscuit prepared in it invariably comes out light, tasty and tall.
Classic sponge cake in a slow cooker - recipe with photo
The best way to learn the basics of cooking is with classic recipes. Once you get used to the multicooker and its “character,” you can embark on the most incredible experiments.
- 5 eggs;
- 1 tbsp. granulated sugar;
- 1 tbsp. flour;
- a pinch of vanilla.
Preparation:
- Beat eggs at room temperature with sugar for 5–7 minutes.
- Add vanilla and sifted flour. Stir gently with a spoon until the ingredients are combined.
- Be sure to grease the multicooker bowl with oil and pour the dough into it.
- Set the Baking program for 45–60 minutes.
- After the signal, let the biscuit rest in the multicooker for another 10–15 minutes.
- Remove the cake and cool.
Biscuit in a slow cooker - step-by-step recipe with photos
To get an original sponge cake in a slow cooker, you can use any berries and fruits that are in season. Next recipe suggests making this with frozen cherries.
- 400 g cherries;
- 1 tbsp. already sifted flour;
- ¾ tbsp. Sahara;
- 3 large eggs.
Preparation:
- Thaw the cherries in advance. Drain off the juice and remove the seeds if necessary.
2. Separate the whites and put them in the refrigerator. Mash the yolks vigorously with half a portion of sugar. Add flour, mix well.
3. Take out the whites and beat them with a pinch of salt until they have a stable consistency. Without stopping whipping, add the remaining sugar. 
4. Carefully fold the dough with the whipped egg whites. Place them one spoon at a time, slowly stirring the dough in strictly one direction.
5. Grease the multicooker bowl with a piece of butter, pour the dough into it, and randomly place cherry berries on top. Or add the cherries directly to the batter.
6. Set the “Baking” program in the menu for 40–50 minutes. Check readiness with a match or toothpick.
7. Wait until the cherry sponge cake has cooled well and place it on a flat plate.
Chocolate sponge cake in a slow cooker
Who can refuse a delicious chocolate sponge cake covered with sweet icing? Especially if the cake is made on your own with the help of smart technology.
For the biscuit:
- 3 eggs;
- 1 tbsp. milk;
- 1 tbsp. fine sugar;
- 1.5 tbsp. flour;
- 1/3 tbsp. vegetable oil;
- 3 tbsp. cocoa;
- 2 tsp instant coffee;
- 1 tsp baking powder;
- 0.5 tsp soda
For cream:
- 1 tbsp. milk;
- 2 yolks;
- 1 tbsp. flour;
- 100 g dark chocolate;
- 2 tbsp. Sahara.
For the glaze:
- ½ tbsp. sour cream;
- dark chocolate bar;
- 25 g butter.
Preparation:
- Beat sugar and eggs at medium speed until fluffy and volume increases.
- Stirring constantly, pour in the butter and milk.
- Add cocoa to flour instant coffee, baking powder and soda. Sift everything together and add in parts into the egg mixture.
- Pour the homogeneous dough into the oiled multicooker bowl. Set the “Baking” mode to 45 minutes.
- For custard Bring the milk to a boil, throw in the chocolate bar, broken into small pieces. Once it melts, turn off the heat.
- Separately, grind the yolks with sugar and flour. Add a spoonful of hot chocolate milk to form a liquid mixture.
- Place the milk on the stove again, bring to a light boil and pour in the prepared mixture. Cook the cream over very low heat, stirring constantly, until it becomes quite thick.
- Cut the cooled sponge cake into three parts, generously coat the cakes with cold cream.
- Melt a bar of dark chocolate in a water bath, add sour cream and stir until the glaze becomes smooth and shiny.
- Cool slightly and brush the surface of the chocolate cake well.
How to cook a biscuit in a Redmond multicooker
Any multicooker does an excellent job of baking biscuits. But when using different models, you should take into account small nuances of preparation.
- 180 g flour;
- 150 g sugar;
- 6 small eggs;
- 1 tsp baking powder;
- a little vanilla if desired.
For fondant:
- bar of chocolate;
- 3–4 tbsp. milk;
- as well as any jam.
Preparation:
- Beat the eggs separately for a couple of minutes, and then add sugar in portions and finally beat into a thick foam.
- Add vanillin and baking powder to the egg mixture, using a regular spoon, stir in the sifted flour.
- Grease the multicooker bowl generously with oil and lay out the dough.
- In the menu, select the “Baking” mode and set the timer for 50 minutes.
- After the signal, give the biscuit another 10-15 minutes to cool slightly.
- Cut the biscuit base into three parts, coat with any jam.
- Melt the chocolate bar in a sauna and add milk while stirring continuously.
- Immediately before the glaze hardens, coat sponge cake from all sides or just from above.
Biscuit recipe in the Polaris multicooker
The following recipe will reveal the secrets of preparing sponge cake in a Polaris multicooker.
- 1 tbsp. flour;
- 4 medium eggs;
- 1 tbsp. Sahara.
Preparation:
- Separate the whites of cold eggs and beat them with sugar until foamy.
- Add the yolks and beat well again.
- Carefully add good flour, mix gently until all ingredients are combined.
- Grease a bowl with any oil and pour the biscuit dough into it.
- In the “Bake” mode, leave the sponge cake for exactly 50 minutes. Allow to cool slightly without opening the lid before removing.
The video recipe will tell you in detail how to make an unusual sponge cake with bananas and tangerines in a Panasonic multicooker.
Sponge cake for a multicooker cake
Preparing a sponge cake with sour cream in a slow cooker is as easy as a classic one. It will be an excellent base for a birthday cake.
- 4 eggs;
- 1 tbsp. granulated sugar;
- 100 g butter;
- 200 g sour cream;
- the same amount of flour;
- 1 tbsp. baking powder;
- a packet of vanilla sugar.
Preparation:
- Traditionally, beat the sugar with the eggs until a fluffy foam forms.
- Melt the butter (preferably immediately in a slow cooker, after which you don’t have to grease it). Cool slightly and pour it along with sour cream into the egg mixture. Try again.
- Add baking powder and vanillin, and then sifted flour in parts. Mix gently.
- Drain the biscuit dough into the already oiled multi-cooker bowl. Bake for 60 minutes on standard baking setting.
- After the signal, leave the biscuit in the multicooker under the lid for another 20 minutes and only then remove it.
Lush and simple sponge cake in a slow cooker - a very tasty recipe
Just one simple ingredient will make a sponge cake prepared in a slow cooker unusually fluffy and airy. In addition, a couple of spoons of cocoa will help you prepare a real masterpiece - marble sponge cake.
- 5 eggs;
- incomplete (180 g) tbsp. Sahara;
- 100 g flour;
- 50 g starch;
- 2 tbsp. cocoa.
Preparation:
- Remove the eggs from the refrigerator in advance so that they warm up a little. Beat them, gradually adding sugar.
- As soon as the egg mass increases in volume and becomes dense, add flour mixed with starch in parts. Mix with very careful movements so as not to upset the fluffiness.
- Divide the resulting dough into two approximately equal parts. Mix cocoa into one.
- Thoroughly grease the multicooker bowl about halfway. Lightly flour the surface.
- Pour in some of the light and the same amount of dark dough. Use a wooden spatula to carefully move from the center to the edges several times. Repeat the procedure until all the dough has been used.
- Select the standard “Baking” mode and set the time (approximately 45–50 minutes). After the end of the program, wait another 10 minutes and only then remove the biscuit.
- You can serve it immediately after cooling slightly. If the cake is to be used as a base for a cake, then it needs to rest for at least 5–6 hours.
