Classic sponge cake in a slow cooker with baking powder

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Beat the eggs for 5 minutes at low speed, gradually adding sugar and vanilla sugar. Then increase the speed to maximum and beat the egg mass for another 10-15 minutes. Mix flour with baking powder and starch, sift the mixture 2-3 times.

2. STEP 2

   

   The time for beating the egg mass depends on the power of your mixer, but the result should be an airy mass that has turned white and increased in volume several times. If you run your finger and the groove does not disappear, then the mass is whipped enough.

3. STEP 3

   

   Add the flour mixture to the egg mixture in several portions, stirring gently after each addition. It is very important to maintain the airy structure of the whipped mass. The finished dough turns out light and creamy. Turn on the multicooker to the “Warm” mode, add a piece of butter. When the butter melts, grease the bottom and walls of the bowl with it. Pour the finished dough into the bowl.

4. STEP 4

   

   I baked the biscuit in the "Baking" mode for 50 minutes. After the signal about the end of the program, I did not open the lid and left it on “Warming” for 15 minutes. It turned out not enough. I added another 20 minutes on “Baking”. Remove the bowl with the biscuit from the multicooker and let stand for 5 minutes.

5. STEP 5

   

   Turn the cake out onto a wire rack and let cool. Height - 10 cm! In principle, you can eat the finished biscuit just like that. The dough in the multicooker bakes evenly, does not dry out or burn.

6. STEP 6

   

   I divided it in half, brushed the bottom layer with vanilla custard and topped it with chocolate glaze. It turned out elegant and very tasty.