Sponge cake in a slow cooker step by step fluffy. Photo recipes for sponge cake in a slow cooker - it’s easy to prepare an airy dessert! How to quickly prepare a fluffy sponge cake in a slow cooker

These baked goods are often called "pastry bread" because sponge cake is most often used to create cakes, rolls, pastries and candies. Also, biscuit dough is very capricious. Not many people manage to bake a fluffy and tall cake from it the first time, but there is good news: absolutely everyone can make a sponge cake in a slow cooker. This kitchen gadget can compete with the oven.

The success of baking a classic sponge cake, both in the oven and in a slow cooker, depends on the correct proportions of the constituent components, and they will be as follows:

• 4 large selected eggs or 5 smaller chicken eggs;
• 200 g crystal sugar;
• 160 g of premium quality wheat flour;
• 2 g vanillin;
• 20-30 g butter for greasing the bowl.

Baking process step by step:

1. Beat the eggs into a deep bowl and add sugar there. Beat these ingredients with a mixer, smoothly moving from medium to maximum speed. The beating process should last 10-15 minutes so that the mass becomes light and takes up 2-3 times more space in the bowl than the original.
2. To protect the dough from falling, add vanilla powder and flour with a spatula in small portions, moving from bottom to top. These ingredients must first be sifted through a fine sieve 2-3 times.
3. Grease the multi-pan with a small piece of butter. Carefully transfer the dough into it, level the surface and cook under a closed lid in the “Baking” or “Cupcake” mode. The duration of direct baking will depend on the power of the device and can be 45-60 minutes.

To determine the readiness of the sponge cake, simply press it with your finger in the center; it is ready if it springs back and restores its shape. Otherwise, after the end of the program, it should be kept warm for a while.

Lush and tender baked goods

The most fluffy baked goods are obtained when the whites and yolks are separated during the process of kneading the dough. But for everything to really work out, not a single drop of yolk should get into the whites.

To bake a fluffy sponge cake in a slow cooker you need to take:

• 7 chicken eggs;
• 200 g sugar;
• 10 g vanilla sugar;
• 160 g flour;
• 30 g starch.

Baking method:

1. Separate the whites and yolks. Beat the first ones with half the prescription sugar into a fluffy foam. Separately, beat the yolks with the rest of the regular and vanilla sugar. Goal: get a light fluffy mass.
2. Place the yolks into the whites in small portions and mix very carefully so that the foam does not settle.
3. In small portions, sifting the mixture of flour and starch into the eggs, also carefully knead the airy dough.
4. Transfer it to a greased multicooker bowl and bake using standard multicooker settings for this dish.

Chocolate sponge cake

You can bake a chocolate sponge cake in a slow cooker by simply replacing part of the flour with cocoa powder, or you can make mega chocolate cakes by adding real dark chocolate to the dough.

For this biscuit you need to take:

• 4 fresh eggs;
• 100 g butter;
• 100 g sour cream;
• 100 g dark chocolate (from 70% cocoa);
• 100 g powdered sugar or fine sugar;
• 7 g baking powder;
• 3 g salt;
• 240 g flour.

How to bake:

1. Using a mixer, beat the soft, creamy butter into a fluffy foam with powdered sugar, then continue beating the mixture, add the chicken eggs one at a time.
2. When all the eggs have been mixed in, turn off the mixer and using a spoon, first stir in the sour cream, and then the sifted mixture of flour, salt and baking powder.
3. The last thing to add to the dough is melted chocolate. You should get a thick, homogeneous and slightly oily dough, which needs to be baked for 65 minutes using the standard “Bake” function. The biscuit can easily fall from any sudden movement or temperature change, so the multicooker cannot be moved while it is working, much less open the lid.
4. Hold the finished biscuit for 20 minutes with the lid open, and then remove it to the steamer rack and cool.

Kefir biscuit - step by step recipe

This pastry turns out to be quite fluffy, as befits a sponge cake, but at the same time moist and does not require soaking, so this kefir sponge cake is suitable as a base for a cake. The dough contains vegetable oil, but it can be replaced with fruit puree to reduce the calorie content of the dessert.

List of ingredients:

• 250 ml kefir;
• 5 g baking soda;
• 3 chicken eggs;
• 280 g crystal sugar;
• 70 ml vegetable oil;
• 300 g flour.

Work progress:

1. In a separate container, mix soda and kefir, set aside for 10-15 minutes for a neutralization reaction to occur.
2. Beat eggs with sugar with a mixer until white and increase in size. Pour kefir and soda into the fluffy egg-sugar mixture, then stir in the flour and lastly add the vegetable oil.
3. Grease the multicooker bowl with oil; you can place a circle of parchment of a suitable diameter on the bottom. Transfer the dough into it and cook using the same “Baking” option.
4. After the biscuit has cooled a little in the slow cooker, you need to take it out and let it cool completely. The finished cake can be cut lengthwise to make a cake, or you can simply cut into portions and serve with tea.

With added honey

An incredibly fluffy sponge cake can be baked by adding bee honey to the traditional ingredients of the dough. Depending on the diameter of the bowl, the height of the cake can be more than ten centimeters.

How many products should you take:

• 5 eggs;
• 200 g sugar;
• 180 g bee honey;
• 10 g baking soda;
• 400 g flour.

Algorithm of culinary processes:

1. Prepare a steam bath, put honey and soda on it. Heat this mixture, stirring constantly with a spoon, until the volume increases several times.
2. Beat eggs and sugar with a mixer for at least ten minutes until fluffy and foamy. Pour in hot honey, beat a little more.
3. Then add the flour in small parts, but mix it not with a mixer, but with a spoon or silicone spatula.
4. Run a piece of soft butter along the inner surface of the multicooker bowl, transfer the dough into it and bake for approximately 80 minutes, since the cake will be tall.

Nuances of cooking in a slow cooker: Polaris, Redmond

The main advantage of an electric oven is its ability to maintain stable temperature and humidity, ideal for preparing biscuits.

The program that is used to prepare this type of dish is usually called “Baking”. Sometimes you can find the name “Cupcake”. The housewife just needs to knead the dough correctly, transfer it to a greased bowl and start the appropriate option.

It is possible that you will need to additionally set the baking duration. Cooking usually takes from 50 to 65 minutes, depending on the power of the oven. A tall sponge cake or double batch of dough can take up to an hour and a half.

Just as you should not open the oven while baking a biscuit, you should also not even lift the lid of the multicooker or move it from place to place on the table so that the baked goods do not fall off.

For the same reason, the cake is cooled in a multi-pan for the first half hour after the timer signal, and only then removed. The steamer rack included in the kit is good for cooling.

The only disadvantage of a sponge cake in a slow cooker is the lack of a crispy crust on top, but this nuance can be easily hidden by turning the cake over with the crispy side up or pouring glaze on top.

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 for various dishes developed specifically for this model. One of the most successful 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!

What do you need to know to make a fluffy sponge cake?
1. All ingredients used for the dough must be at the same temperature. So, take the eggs out of the refrigerator in advance. If you are preparing a sponge cake with milk, lemonade, kefir, etc., they should be at the same temperature as the eggs.
2. The key to a fluffy sponge cake is flour saturated with oxygen. How to achieve this is to sift it through a sieve, preferably several times.
3. Separation. Just beat the whites separately, add the yolks later. This is the simplest rule, and this point is 90% of the success of lush baking. But many housewives neglect this rule.
4. Mix the finished dough (when the flour has been added) as little as possible. Since the more movements, the more oxygen the dough loses.
5. Baking temperature is also very important. The ideal temperature for baking biscuits is 150-180 degrees.
6. To prevent the biscuit from falling when cutting, let it cool completely. It is best to bake the sponge cake overnight and assemble the cake in the morning.

We've sorted out the subtleties. Let's cook.

Ingredients:

• Eggs – 3 pcs.;
• Flour – 1 glass;
• Sugar – 1 cup.

Lush sponge cake recipe with step-by-step photos:

1. This set of products for a biscuit is standard. The sponge cake turns out fluffy, quite dense, holds its shape well and is easy to assemble into a cake. For a more delicate and porous sponge cake, take as a rule - for one 1 egg - 1 heaped tablespoon of flour and 1 tablespoon of sugar. Such a sponge cake will be incredibly tender and suitable for a simple tea party. But it won’t be so good for assembling a cake.
So, we separate the whites from the yolks.

2. Add sugar and beat the whites for at least 5 minutes until the mass increases three or four times in volume. When you stop the mixer, there should be peaks on the surface that do not fall off. As you can see in the photo, the whites are whipped to stable peaks.

3. Now add one yolk to the whites, beating the dough with a mixer for 1 minute each time.

4. As you can see in the photo, the dough has settled a little, changed color and now does not hold its shape like separately whipped whites. That's how it should be.

5. Sift the flour in a separate bowl twice. And then add small portions to the eggs. Mix the whites with flour exclusively with a broom (or, in extreme cases, a fork), making gentle movements from bottom to top. So we add all the flour.

6. By the time all the flour has been added, the dough will have settled a little more and become denser. Now you can pour the dough into the multicooker bowl. It is best to grease it with butter.

7. Select the baking mode on the multicooker. Cooking time 30-35 minutes. The temperature, if set, is 150-180 degrees. If this is your first time baking a biscuit in your slow cooker, then after 30 minutes, check the readiness with a torch. If it is dry, it means there is no point in baking the biscuit further. If the dough is not baked yet, increase the time by 5-10 minutes and check again.
In the Philips 3036 multicooker, the baking time is 30 minutes at a temperature of 150 degrees.

8. Place a steaming rack in the multicooker bowl and turn it over. The biscuit should fall out easily. Leave it until it cools completely.

9. Lush sponge cakes prepared in a slow cooker can be eaten simply as a snack with tea, or you can assemble any

According to some professionals, it is even more convenient to implement some culinary ideas with the help of an electronic assistant. In particular, the process of preparing biscuits can bring considerable pleasure to the cook if he has a smart machine at his disposal with a special “baking” program. Recipes for biscuits in a multicooker are a section of cooking that is constantly updated with new ideas, which will primarily be of interest to those who like to cook quickly, tasty, minimizing possible hassle.

The five most commonly used ingredients in recipes are:

By the way, such ideas do not at all exclude initiative, although many of them involve a classic dessert baking scheme, which opens up wide opportunities for the pastry chef to experiment and gain experience. The options shared by culinary masters differ in the sets of ingredients for the dough, the choice of cream, as well as the combination of the latter with impregnations and fruit fillings. What can we say about the design - when it comes to the presentation of this dish, the pastry chef can be guided by his imagination.

The technological sequence of preparing a biscuit in a multicooker is simple and similar to cooking in a conventional oven. First, the dough is prepared, then it is placed in a slow cooker. Set the mode correctly, and the multicooker will carry out the entire cooking process itself. It is advisable to turn the biscuit over in the multicooker at the end of the process. It is important to bake on the other side, otherwise the dish will not brown evenly, but only on the bottom. The variety of biscuit recipes that are prepared in a slow cooker is great. Here are the main options: chocolate sponge cake in a slow cooker, simple sponge cake in a slow cooker, sponge cake with boiling water in a slow cooker, kefir sponge cake in a slow cooker, honey sponge cake in a slow cooker. The multicooker allows you to prepare fluffy sponge cakes. It turns out special in a slow cooker. You can also prepare a short sponge cake for a cake in a slow cooker.

If you want, make a classic sponge cake in a slow cooker, or if you want, experiment. The multicooker will ensure baking dishes according to traditional recipes, and also, if desired, will help carry out your experiment. The main thing is that baking a sponge cake in a multicooker will completely save you from the troubles associated with uneven baking of the dough. In the machine, the humidity is maintained at the required level, so the biscuit is baked evenly and does not burn.

Although the recipes for sponge cakes in a multicooker are different, the base of the dough is always the same - a few eggs, a little flour, 1 cup of sugar. Prepare a biscuit in a slow cooker, use the photo as your assistant. Sponge cake in a slow cooker, recipe with photos are your main clues at the initial stage. With them, you can master any recipe, even a complicated recipe for chocolate sponge cake in a slow cooker, without difficulty.

Also take into account the step-by-step recommendations from our website. Have a plan to make sponge cake in the slow cooker? The step-by-step recipe will very clearly tell you all the intricacies of this art and will tell you the nuances of preparing the right sponge cake in a slow cooker. A step-by-step photo will once again emphasize and confirm every word of the instructions. When preparing sponge cake in a multicooker, a step-by-step recipe with photos is the main thing for beginners. When you become a master of preparing this dish, when you create your own version, for example, a chocolate sponge cake in a slow cooker, we are ready to adopt the recipe with a photo from you. We are sure that your biscuit in a multicooker, photographed step by step, described and sent to us, will be of interest to many housewives.

In the meantime, you might be interested in our tips on how to cook a biscuit in a slow cooker:

Fill the multicooker mold with dough not to the very top, three-quarters is enough. During baking, the biscuit will increase in volume due to air bubbles that expand in the dough.

An important detail is the baking powder. The biscuit will not work if the baking powder is not of high quality.

The biscuit dough should not be shaken, otherwise its structure will be disrupted and the biscuit may become dense. It is important not to touch or move the multicooker during at least the first 15 minutes of baking.

Do not open the multicooker lid immediately after the signal. Leave the sponge cake for a few minutes. It will reach and then easily come out of the mold.

The flour must be sifted before cooking, then the baked goods will become fluffy.

Sugar must be added exactly according to the recipe. A small amount of sugar will cause your baked goods to be pale. If there is more sugar than necessary, the dish may burn.

It is also important to prepare baking ingredients in clean containers. Baking easily absorbs foreign odors; the dish will have an unpleasant foreign aftertaste.