Lemonade sponge cake with vegetable oil in a slow cooker

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   We prepare all the necessary products, not forgetting about lemonade. Next, follow the recipe and see how to bake a fluffy sponge cake with lemonade in a slow cooker. This was my first time making this, and everything turned out great! Mix eggs, sugar, vanilla sugar in a mixer bowl and beat everything well. Continuing to beat, pour in the vegetable oil, immediately after the oil pour in the lemonade. Add flour and baking powder in parts and mix with a mixer. The dough will turn out liquid, like sour cream.

2. STEP 2

   

   Pour the dough into the multicooker bowl. Set the baking time to 65 minutes. After the signal, add another 65 minutes.

3. STEP 3

   

   At the end of baking, turn off the heating and leave the biscuit to cool for another 20 minutes.

4. STEP 4

   

   Then we turn the multicooker bowl over onto stands (see photo), or onto tea cups, and leave the biscuit in this suspended state until it cools completely.

5. STEP 5

   

   In the oven, a simple sponge cake is baked as always - at a temperature of 180 degrees for about 25-30 minutes. The shape should be high, because the sponge cake rises very much. At the end of baking, leave the biscuit in the switched off oven for 20 minutes. Turn the pan with the biscuit over onto stands and let it cool completely. The sponge cake turns out very tall (mine is 12 cm), fluffy, with a pear aroma (I had lemonade with pear).

Comments on the recipe

MartinZ

15.10.2023

4.5

I still don’t understand why you need to turn the cake over in the container until it cools completely, maybe so that it doesn’t shrink, but the result, it seems to me, exceeded expectations, definitely like it) the grams and time according to the recipe were followed

Buzka

15.10.2023

4.6

Here is another recipe for making sponge cake! The photos are simply stunning, the sponge cake came out fluffy and tall. It's a pity that there is no cross-sectional photo. The lemonade most likely makes the sponge cake fluffy, and the butter makes it less bland.

♚Larisynshik

15.10.2023

4.9

Diameter 22 cm. But there is a nuance. In a slow cooker, biscuits are always fluffier. In the oven it will be 1-2 cm lower. But this does not affect the taste.

Elena

15.10.2023

4.9

Class! So tall) I’ll definitely take note. I’ve never tried this before. And since I prefer to bake sponge cakes exclusively in a slow cooker, this recipe is a godsend for me.

Catherine

15.10.2023

4.9

I baked this biscuit. Simply SUPER. Very tender and tasty. Only I cooled it without turning it over.

SereginaRoza

15.10.2023

4.8

I already wrote earlier. It took longer to cook in the oven than in the recipe! Probably about an hour. Because, having inserted a skewer, the dough inside was raw and baked on the outside. Finally cooked at 160'. It turned out to be quite a tall cake. I cut the cake into layers, added protein cream, Nutella, nuts, and my little secret, it turned out delicious :) This was my first time making a cake! Everyone liked it, even me: (We celebrated Mother’s Day and my husband’s brother’s birthday at the dacha). Thanks for the recipe!

SereginaRoza

15.10.2023

4.7

I did it a second time. The result was a very fluffy and tall cake!