The sponge cake in the slow cooker is fluffy and airy

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to bake a sponge cake in a slow cooker so that it turns out fluffy and airy? Everything is very simple. To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. Eggs need large, selected eggs

2. STEP 2

   

   Beat the eggs with a mixer or in a food machine with sugar and vanilla sugar until fluffy. The mass should increase in volume by about 3-4 times.

3. STEP 3

   

   Continuing to beat, pour in the vegetable oil and lemonade. The mass will immediately liquefy greatly.

4. STEP 4

   

   Sift the flour with baking powder and add it to the dough in parts, beating each time until smooth at the lowest speed. You can also mix with a spatula, but then flour lumps may remain in the dough. It may take you more or less flour than it did for me. Focus on the consistency of the dough.

5. STEP 5

   

   The dough will turn out like liquid sour cream. It will be a little more liquid than a classic sponge cake.

6. STEP 6

   

   Pour the dough into the multicooker bowl. There is no need to lubricate the bowl with anything. There is already enough oil in the dough.

7. STEP 7

   

   Set the multicooker to the “Bake” mode and bake the biscuit for about 65 minutes (or 1 hour 5 minutes like mine). It is advisable not to open the multicooker, otherwise the biscuit will settle. After the signal, set the time for another 60-65 minutes. There is no need to turn this biscuit over. It will brown well on top. Since everyone’s multicooker is different and the baking temperature can also be different, use your technique as a guide for the time. My baking temperature is 130 degrees.

8. STEP 8

   

   After baking is finished and the beep sounds, turn off the multicooker. Leave the biscuit to cool for another 20 minutes, covered.

9. STEP 9

   

   Then invert the bowl of baked goods onto the racks (the sponge cake will not fall out of the bowl) and leave to cool until completely cooled.

10. STEP 10

    

    This is what the finished biscuit looks like in cross section. It is evenly baked, fluffy, porous, airy and soft. Bon appetit!

Comments on the recipe

Eleno4ka

21.11.2023

4.7

It was very interesting to try a completely new recipe for me: the sponge cake in the slow cooker is fluffy and airy. I planned to layer the sponge cake with cream, so I reduced the amount of sugar to 200 grams, and when beating the eggs with sugar, I added about a quarter of a teaspoon of salt. Vegetable oil took refined, odorless lemonade with orange flavor. I baked it in a slow cooker for 45 minutes at 180 degrees, then added another 20 minutes at 150 degrees. According to the author’s advice, after completing the program, the biscuit remained in the multicooker for another 20 minutes. In the suspended (upside-down) state, it was not possible to cool; as soon as I turned the bowl over, the pie immediately slid onto the wire rack))), and cooled in its normal state. The biscuit rose well and baked wonderfully. The result was a very flavorful, moist, porous cake. I cut it into three layers, layered it with sour cream with the addition of thick syrup from currant jam (my syrup turns out jelly-like). The pie turned out super delicious!!! Even without the cream, it is completely self-sufficient, the dough is very tender, moist, but not sticky, crumbly, does not require soaking, with a wonderful aroma of vanilla and subtle notes of orange from the lemonade. Thanks for the recipe, Maria!

Svetlana Akst

21.11.2023

4.9

The top rose well and the structure was porous at the top, but at the bottom it was not baked a little. I covered it with custard, it’s in the refrigerator, waiting for the morning. Let's see what it tastes like.

Mashulya

21.11.2023

4.7

Thank you! Interesting recipe! I made it as a test, only I whipped the whites separately according to the classics :) I baked it in a multicooker with a power of 900 W for 1 hour 20 minutes (80 minutes), the default temperature was 130 degrees, a 7 cm sponge cake rose in a mold with a diameter of 20 cm. The result was a juicy and moist sponge cake. I’ll soon make a cake using this sponge cake, and I think I won’t soak it.