Make a biscuit in a Polaris multicooker. Photo recipes for sponge cake in a slow cooker - it’s easy to prepare an airy dessert! How to bake a sponge cake in a Philips multicooker and decorate the cake

There are no special cooking secrets.

If the recipe is close to the classic one, then no baking powder is added to the dough, since the fluffy, airy and porous structure is ensured by the proteins whipped to a strong foam.

If the dough is “heavier” with butter, syrups, or nuts, then soda or baking powder should be added to it, as, for example, in the recipe.

If you pour the dough over chopped fruits or berries and bake, you will get a magnificent fruit or berry pie like charlotte.

The so-called chiffon sponge cake is very interesting. This is a baked product where the amount of whites is 2 times the amount of yolks. Beat the whites with sugar, add the yolks and odorless vegetable oil, add the flour and quickly knead the dough. You only need to stir with a spoon, preferably a wooden one, so as not to “clog” the dough.

Another type of sponge cake is prepared in the same way - genoise. The difference is that not vegetable oil, but melted butter is added to the genoise. The eggs are beaten in a warm water bath.

Vegan (no eggs) or the lean option involves replacing eggs with starch diluted in water.

A fluffy sponge cake is made with lemonade. Lemonade, vegetable oil and baking powder are added to the classic composition of eggs, flour and sugar.

The perfect classic recipe

Although all other recipes are also called biscuits, according to the rules of cooking, this particular option can bear this name.

Preparing airy baked goods with a perfectly smooth surface has always been a sign of the virtuosity of the pastry chef. Nowadays, thanks to various devices, the process has been simplified. And the multicooker will also bake it without slides or cracks.

Ingredients:

Recipe Information

Cuisine:European
Type of dish: dessert
Cooking method: in a slow cooker
Servings:6-8
40 min

eggs – 4 pcs.
sugar – 5 tbsp. l.
wheat flour – 4 tbsp. l.
vegetable oil - grease the mold.

Recipe:

Combine cooled eggs with sugar and a pinch of citric acid. Beat into a strong foam with a blender or mixer.

Add flour and mix the dough. It is better to sift the flour and also keep it in the refrigerator for half an hour. Mix the mixture carefully with a spoon from top to bottom. Do not beat under any circumstances - the whites may fall and the dough will not turn out.

Grease the mold with oil and place the future cake there. Level the surface.

Bake on the “Baking” setting for 40 minutes. If the quantity of products is greater than in the recipe, then increase the time to an hour.

After baking, do not open the lid immediately - wait 10-15 minutes. Take out the bowl, let it cool slightly and only then carefully remove the finished product. If you need to soak something quickly, cut off the top.

Only cut when it's cold!

Chocolate recipe in boiling water

A fragrant chocolate sponge cake is a real delicacy, recipes with photos of which are gaining popularity on many culinary portals.

Its peculiarity is that when preparing the dough, boiling water is poured into it, which is not usually done.

I like this particular option - it is always successful.

It is still impossible to deviate from the proposed proportions, and much depends on the quality of cocoa.

Low-quality cocoa can seriously ruin the taste.

A successful sponge cake should be cut into 3-5 layers and layered with cream, creating a delicious cake. Since the dough is very sweet with a pronounced chocolate taste, it can be tinted with sourness by making sour cream or curd cream with berries.

Products:

flour – 2 tbsp. (volume 200 ml)
sugar (preferably powdered sugar) – 2 tbsp.
milk – 200 ml
boiling water – 200 ml
large eggs – 2 pcs.
soda – 1.5 tsp.
baking powder – 1.5 tsp.
vanilla sugar – 1.5 tsp.
cocoa powder – 6 tbsp. heaped spoon,
vegetable oil – 1/3 cup.

Preparation:

Before you start cooking, line a bowl with a circle of parchment paper and grease the paper and sides with melted butter.
Beat the whites with powdered sugar and vanilla sugar until a strong, stable foam appears. Lightly beat the yolks, add milk and butter, stir very thoroughly. Add whipped whites.
Combine flour, soda, baking powder, cocoa and sift.
Pour the flour in small portions into the liquid part of the dough and stir well as you add it.
After kneading the dough, you need to pour boiling water into the dough in one motion, stir, pour into the bowl and close the lid. The dough will be very liquid - this is how it should be.
Set the “Baking” mode for 1 hour, then turn on the “Warming” mode for 20 minutes. Before this period has expired, the multicooker lid cannot be opened. Then open, leave the baked goods to “rest” for a quarter of an hour in the multicooker and remove using a mesh bowl for steaming.

Lush honey sponge cake

This is an excellent alternative to the famous “Ryzhik”.

It can be cut into 2-3 thin cakes.

A classic custard cream is suitable for it, made from butter and boiled condensed milk or butter with sour cream and liquid honey.

Such a fragrant cake crust always turns out to be especially airy.

What do you need:

flour – 2 tbsp.
sugar (powdered sugar) – 1 tbsp.
large eggs – 5 pcs.
soda – 1 tsp.
natural honey – 6 full tablespoons.

How to bake:

Mix flour and soda and sift.
Beat the whites with powdered sugar (2/3 of the total volume of powder) until a strong, stable foam and leave in the cold. Grind the yolks with 1/3 of the powder.
In an enamel or Teflon bowl, melt the honey, add baking soda, stirring, and heat the honey until it doubles in volume. Add the yolks to the honey, stir, and add the whites little by little.
Add flour and mix well with a spoon.
Line the multicooker bowl with a circle of paper, grease the paper and walls with oil. Pour the dough and cook for 1 hour in the “Baking” mode and 20 minutes in the “Warming” mode. Open the lid, leave the baked goods in the multicooker for 15 minutes, then remove.

A simple recipe with kefir

I make this sponge cake quite often – the ingredients are very ordinary, and it always turns out well.

And you don’t need to fuss with preparation much.

Components:

flour – 2 tbsp.
sugar – 1 tbsp.
kefir – 1 tbsp.
margarine for baking – 100 g
eggs – 3 pcs.
baking powder – 1 tsp.

Preparation step by step:

Sift flour with baking powder.
Melt the margarine.
Beat eggs with sugar until foamy, pour in kefir, beat again, add melted margarine.
Add flour to the liquid part and stir.
You can add steamed dried fruits and raisins to the dough. You will get a wonderful fluffy pie.
Bake for an hour in a greased bowl with a sheet of parchment on the bottom.

To the hostess in the piggy bank

For successful baking, you must follow the proportions of products specified in the recipe. They are usually expressed in grams, as well as in spoons and glasses.
All measures in modern recipes are given in relation to standard 200 ml glasses. It contains 120 g of flour, and 180 g of sugar. In cookbooks of the Soviet period, they refer to the famous faceted glass with a volume of 250 ml (200 ml in a faceted glass poured under the rim). It contains 150 g flour, 200 g sugar.
The power of the Redmond multicooker is 860 watts, the power of Polaris is 685 watts, Mulinex is 600 watts. The time is indicated for the most common power - 860 watts; accordingly, for low-power appliances, the baking time should be increased by about half.
If the multicooker does not have a “Heating” mode, you can turn on the “Yoghurt”, “Pasteurization” or any other mode, where the temperature is set from 50 to 80 degrees. The “Multi-cook” function is ideal here.

Useful video

An unusual and simple lemonade sponge cake is easy to prepare if you use the tips from this video:
https://youtube.com/watch?v=vRpklQROIOo

Tell me, who doesn’t love delicious sponge cakes, with cream, fruit, chocolate, s... In fact, there are so many of them that it’s impossible to count them all. What do they have in common? Biscuit. The lighter, more porous, and softer it is, the tastier and airier the cake. You have already learned from us how to bake according to all the rules. It requires time, effort and some experience. What to do if you’re running out of time, don’t have enough energy for anything, or haven’t gained enough experience yet? Buy ready-made cakes, the preparation of which is in doubt? Try your hand and the strength of your multicooker - bake a biscuit in it, and we will all help you with this, share our proven recipes and show you step by step how to cope with the task.

Are there any pitfalls you should be aware of before getting started? Of course there is.

Do not measure ingredients by eye. Baking, and especially something as capricious as biscuits, doesn’t like this.
Since the bowl size of most multicooker models is smaller than traditional baking pans, your cake will be tall, but small in diameter.
The surface of the cake (top side) will be pale, but this is a minor matter. Usually we just turn it upside down.
The baking time in different models of the device (Redmond, Polaris, Panasonic, etc.) in the same mode is usually 1 hour and in most cases does not require constant monitoring, as in an oven. However, you still need to check readiness with a match or wooden skewer. The reasons for different baking times can be different, ranging from the power of the multicooker to the network voltage.

Take all this into account, but don’t be so scared right away - baking sponge cake in a slow cooker is simple and quick. Let's get a look?

Quick biscuit in a slow cooker: recipes with photos

Why "in a hurry"? Mainly because we will not separate the whites and yolks, which significantly saves time and labor. However, the sponge cake turns out tall and very fluffy. This is clearly visible in the photo.

Ingredients:

eggs – 4 pcs;
granulated sugar – 1 tbsp;
flour - 1 cup;
baking powder – 0.5 tsp.

How to make a fluffy sponge cake in a slow cooker

Honey biscuit in a slow cooker

A very interesting version of biscuit dough is honey. Just imagine the aroma that will fill your kitchen! It all depends on the type of honey. But no matter which one you choose, it will definitely be delicious. Honey is an excellent natural flavoring agent.

What we need:

eggs – 5 pieces;
honey – 6 tbsp;
soda – 1 tsp;
sugar – 1 glass;
flour – 1 glass;
vegetable oil – 1/2 tsp.

How to bake honey sponge cake

Chiffon sponge cake for a multicooker cake

But this sponge cake tastes like a masterpiece. It is soft, just a little damp, but this moisture is enough so that when assembling the cake from it, it does not soak the cake layers. They will be the most tender even without additional impregnation. A prerequisite for any chiffon sponge cake is vegetable oil. And yes, you will have to work more. If in previous recipes the whites were not separated from the yolks, then here we will divide into white and yellow))).

Grocery list:

eggs – 3 pcs;
water – 70ml;
sugar – 120g;
flour – 170g;
sunflower oil – 125ml;
baking powder – 10g;
salt - on the tip of the knife.

How to cook chiffon sponge cake in a slow cooker

Biscuit with milk in a slow cooker

The recipe is perfect for any tea party - if you want it on a holiday table, you want to spread it with any jam and you're done - you're done. The cake turns out not dry, light light crust, delicate texture. What else do you need for a good mood?

Grocery list:

milk – 120g;
butter – 60g;
wheat flour – 165 gr;
baking powder – 7g. (1 sachet);
sugar – 165g;
eggs – 3 pcs;
vanillin - on the tip of a knife;
salt - a pinch.

How to cook a biscuit with hot milk in a slow cooker

Break the eggs into a deep bowl and add salt.
Whisk. We trust this robot to the mixer, thoroughly beat the mass, add sugar little by little and continue beating.
After 10-15 minutes, the mass becomes airy.
Sift the flour twice and add baking powder. In three stages, add flour to the egg mixture and beat the dough with a mixer at low speed until smooth.
Put butter in milk and put on fire. Heat the liquid. Do not boil under any circumstances! Pour half the milk into the dough with a spatula and mix until smooth. After stirring thoroughly, pour in the remaining milk and use the spatula again.
The dough should not be thick. The photo shows that it is light, but not liquid, does not flow, but slides off the silicone.
Pour the dough into a pre-greased bowl. Turn on “Baking” and wait for the result. Set the temperature to 180°C (Philips multicooker). The wait lasts 45 minutes.
Cool, cut.
Look at the texture! Despite the pale top, the cake was completely baked. Lush, soft.

With milk, cocoa, jam, whatever you like best - enjoy!

There are many recipes for such a product. We have shared with you only the most popular and proven ones. And you can add grated lemon or orange zest to these ingredients. Both nuts and poppy seeds will not spoil the taste; raisins will also fit perfectly. Cocoa powder will give baked goods a pleasant chocolate color and taste; this dessert is invariably popular with children. This is their favorite treat. And the well-known charlotte is also a sponge cake with apples. There are also options with cottage cheese. The taste is remembered for a long time. And, of course, the main role is played by various creams and fillings, both berries and nuts. Try to cook as your taste tells you, and you won’t go wrong.

Thanks to new technologies, even the most novice cook can prepare a biscuit. Biscuits prepared in a slow cooker turn out to be very soft and aromatic, for this reason they will appeal to everyone without exception. This type of baking is perfect for making all kinds of cakes and pastries.

Ingredients:

3 fresh eggs;
200 g sugar;
200 g of premium wheat flour;
150 ml milk;
50 g sunflower oil (you can use other unscented oil);
½ bag of baking powder (baking powder);
a little vanilla.

Preparation:

Beat the eggs with a mixer until fluffy. Add sugar little by little and continue beating.
Add milk, butter. Whisk. Mix flour with baking powder and vanilla. Sift.
Add to beaten egg mixture. Stir the dough until smooth. Place the resulting dough into the slow cooker.
For the biscuit recipe, set the multicooker to the “Baking” program. Time 60 minutes. Close the lid. Click "Start".
After the signal, you can leave the multicooker on heating so that the biscuit browns, if you prefer a darker color.
Cool.
Cut into cakes.
Apply cream. Read more:

Bon appetit!

Classic biscuit in a slow cooker

Products for cooking:

4 large eggs (if there are no large ones, take 5 small ones);
1 cup high quality flour;
a little less than 1 cup sugar;
a bag of vanilla granulated sugar or a pinch of vanilla.

How to do:

Beat the eggs, always at room temperature, with a mixer until they foam. Then add sugar and beat for another 8-10 minutes: first at medium speed, and finally at the highest.

Important: If you use vanilla sugar, add it to regular sand and beat with eggs. If vanillin is used, it should be mixed with flour.

Sift the flour two or three times to enrich it with oxygen as much as possible.
Pour into the whipped mixture in parts, while gently mixing the contents of the bowl from top to bottom. At this stage, you cannot use a mixer, otherwise the dough will instantly collapse.
When the mass has become homogeneous, quickly grease the mold with butter and pour the dough into it.
We set the “oven” mode and the temperature to 150 degrees.
Cooking time depends on the device model, but on average it takes 35-40 minutes.

List of ingredients:

1 glass each of water and milk;
2 eggs;
2 cups each of sugar and flour;
6 tablespoons cocoa;
0.5 cups refined vegetable oil;
1.5 teaspoons each of baking powder and soda;
20 grams of vanilla sugar.

Procedure:

The most delicious and tender chocolate biscuit made in boiling water.
We start with vanilla, regular sugar and eggs - beat it all for 4-5 minutes.
Next, pour butter and milk into the mixture.
Sift the flour together with cocoa, soda, baking powder, and then add it into the liquid piece by piece.
All that remains is to pour a glass of boiling water into the mixture and stir quickly.
Place the dough in a greased pan and bake for at least 1 hour.

Sponge cake for a multicooker recipe with photos

Grocery list:

200 grams of sugar and the same amount of flour;
60 grams of cocoa powder;
10 grams of baking powder;
175 ml water;
125 ml vegetable oil;
3 squirrels;
4 whole eggs;
a pinch of salt.

Cooking steps:

We start by preparing cocoa.
Pour boiling water over the powder, stir completely and let cool.
Separate 4 yolks and grind them with 150 grams of granulated sugar.
Pour cocoa into the mixture, followed by butter. Sift the flour along with salt and baking powder.
In several stages, add flour to the liquid, while constantly whisking the mass.
In another bowl, beat all the whites and 50 grams of sugar, and then carefully fold them into the dough.
Pour the future dessert into a greased bowl and bake for 80 minutes.

Advice! To ensure that the dessert turns out lush, you can replace 1 tablespoon of flour with the same amount of corn or potato starch.

Once ready, leave the cake in the mold. It is important to turn the baked goods upside down and fix the pan in this position until it cools. This will help the chiffon not to settle.

Kefir biscuit in a slow cooker

Components:

3 eggs;
a glass of kefir;
2 cups of flour;
a teaspoon of baking powder (or 0.5 teaspoon of soda, quenched in kefir);
150 grams of sugar;
100 grams of margarine.

Step by step recipe:

Beat the cooled eggs, adding granulated sugar little by little.
When the mass increases and becomes airy, it’s time to pour in the melted margarine.
Next is the turn of kefir.
Mix all components.
Combine baking powder with flour and sift over egg mixture.
Use a spoon to gently stir the dough until smooth.
Grease the multicooker pan with butter and place the dough in it.
Set the “baking” mode and the timer to 60 minutes.
When the device informs you that baking is ready, press “stop” and leave the cake to heat for 15 minutes.
And only then can you turn off the device, take out the pie, decorate it and serve it.

Classic recipe for sponge cake in a slow cooker

We will need:

Wheat flour - 150 grams;
Chicken eggs in the amount of 5 pieces;
Granulated sugar - 150 grams;
A little butter to grease the pan.

Procedure:

First, beat the eggs with sugar.
Add sugar to eggs and beat.
You need to beat well to enrich the mixture with oxygen to make it very fluffy.
The readiness of beaten eggs can be determined by the volume; it will increase greatly.
You won’t get a stable pattern like a whipped egg white, since we beat the eggs together with the yolks.
Next, we will gradually introduce flour into the egg mixture.
It is always better to sift flour before use; this will remove unnecessary ingredients in the flour and enrich it with oxygen.
Oxygen is extremely important for cooking dough dishes; it gives them fluffiness.
Gradually add flour to the beaten eggs and mix thoroughly with a wooden spatula or you can use a mixer with dough attachments.
You should get a homogeneous thick dough mass ready for baking.
Now we prepare our multicooker.
To do this, you need to take a multicooker bowl and grease it with butter.
This is necessary so that the finished biscuit does not stick to the mold.
You can lubricate it with a brush, but it will be much more convenient to lubricate it with your hand.
Lubricate everything thoroughly, without skipping.
The form is smudged.
Transfer the mixture into the multicooker bowl.
If the dough has not spread evenly throughout the pan, take the bowl and shake slightly.
Place the bowl of dough in the multicooker, set the “Baking” mode, time - 50 minutes, and press “Start”.
After the time has passed, leave the biscuit in the turned off multicooker for another 15 minutes so that it can rest.
We check readiness by piercing it with a wooden toothpick. If the toothpick is dry along its entire length, then the sponge cake is ready.

It is better to remove the dish from the mold as follows:

Take out the bowl, cover it with a plate and turn it over.
Raise the pan and the sponge cake will remain on the plate.
It is important not only to prepare any dish deliciously, but also to serve it beautifully.
You can cut our dessert into portioned pieces, place it on a dish, sprinkle with powdered sugar and decorate with flower petals.
Or cut into two cake layers and spread with cream and you will get a delicious cake.

How to cook a biscuit in a slow cooker

Ingredients:

4 large eggs;
a glass of flour;
vanillin;
100 grams of sugar

Step-by-step preparation:

1. Before starting cooking, you need to remove the eggs from the refrigerator an hour before cooking. When whipping, they should be at room temperature, only in this case the sponge cake will turn out successful.
2. Prepare the multicooker for baking. To do this, grease the bottom of the multicooker with any oil.
3. Sift the flour and vanilla through a sieve several times. This is done so that the flour is enriched with oxygen.
4. Break the eggs into a deep bowl; there is no need to separate the whites from the yolks. Pour sugar in there and good to go! whisk everything together. It is best and most convenient to do this using a mixer.
5. After the egg mixture has acquired a fluffy and foamy mass, add sifted flour and vanilla there - gradually. Stir with a wooden spatula, clockwise.
6. Now carefully pour the resulting mass into the multicooker. And bake at a temperature of 150 degrees. For each multicooker, the baking time is individual. Usually 40 minutes is enough for complete cooking.
7. Remove the finished biscuit from the multicooker and let it cool for about several hours.

Bon appetit!

Chocolate sponge cake in a slow cooker

Ingredients:

milk 200ml;
cocoa powder 4 tbsp;
sugar 100 grams;
vegetable oil 150ml;
vanillin;
flour 400 grams;
eggs 4 pieces;
baking powder 1 tbsp.

Method for preparing chocolate sponge cake in a slow cooker:
1. Using a mixer, beat the mixture of eggs and sugar for about 10 minutes.
2. Add milk and butter there, mix everything.
3. After the whole mass is mixed, add the remaining ingredients there. Mix the dough.
4. Grease the bottom of the multicooker with any oil and pour our dough into it.
5. Bake for about 80 minutes, using the “baking” mode.
6. Carefully remove the finished biscuit from the multicooker and cool.

Bon appetit!

Biscuit in a slow cooker

Ingredients:

Egg 4 pcs.
Flour 1 tbsp.
Sugar 3/4 tbsp.
Baking powder 1 tsp.

Cooking steps:

Measure out the required amount of flour and sugar.
In general, the dish can be baked with classic proportions: 1:1.
I take a little less sugar, 3/4 cup, and this does not affect the quality of the finished baked goods.
It won't be too sweet, that's all.
Sift the flour 1-2 times through a fine sieve to enrich it with oxygen and remove possible lumps.
For the purpose of experimenting, I decided to make a dessert with the addition of baking powder, so I sifted it along with the flour.
I didn’t notice any particular effect, except that the baked goods turned out more porous.
Beat eggs with a mixer until foamy
When the level of egg foam rises, add sugar, continuing to beat the mixture.
Beat until the mixture turns white. It should become smooth, tender, slightly dense.
In order not to precipitate the egg mass, it is better to mix in the flour with a spatula rather than with a mixer.
Gradually add it into the bowl with the dough, mixing with gentle movements from bottom to top.
The spatula (you can use a fork) should lift the dough layer vertically, without making horizontal stirring movements in a circle.
This method of adding flour allows you to maintain the airiness and fluffiness of the dough.
Grease the multicooker bowl with a piece of butter. You only need to lubricate the bottom and a couple of centimeters up from it.
It is better to leave the walls dry: the biscuit will rise well along them, clinging to the dry surface.
Carefully transfer the dough into the bowl, using a spatula to help.
Close the multicooker lid and turn on the “Baking” mode. In Polaris the default time is 1 hour, and this is ideal in this case.
You don’t need to change anything, all you have to do is click “Start”.
The countdown will begin immediately, so in exactly 1 hour the baked goods will be ready.
When the ready signal sounds, you need to turn off the multicooker.
Open the lid, cover the bowl with a towel and pull it out.
After a few minutes, you can remove the delicious-smelling baked goods.
If necessary, run a spatula along the sides of the cake, loosening it from the sides of the bowl.
To remove it from the multicooker, it will be most convenient to use a steamer insert.
It needs to be installed on the bowl.
Then, holding the tab, turn the bowl with the baked goods upside down.
However, when the bowl is turned over, the light part will become the bottom of the baked goods, so it will not be visible.
Otherwise, the sponge cake is impeccable: fluffy, moderately moist, tender and tasty.

Cook with pleasure!

Ingredients:

For the test:
premium wheat flour – 1 cup;
large chicken eggs - 3 pieces;
white sugar – 1 glass;
vanilla sugar – 1 sachet;
butter – 100 grams.
For cream:
cow's milk - 1 glass;
chicken egg – 1 piece;
premium wheat flour – 1 tablespoon;
white sugar – 100 grams;
butter – 50 grams;
cocoa powder – 1 teaspoon;
raspberry syrup – 80 milliliters;
fresh banana – 1 piece;
whole almonds – 100 grams.

Preparing the dough:

Beat the eggs with a mixer, add the melted cooled butter and regular sugar with vanilla.
Butter can be melted in the microwave
Pour the flour in portions, knead the dough gently, pour into the multicooker bowl, pre-greased with butter.
Turn on the “Baking” mode, cooking time is 45 minutes, when the first 25 minutes have passed, you need to carefully turn the pie over with the other side down so that it bakes evenly
Meanwhile, prepare the custard. Read more:
Beat eggs in a saucepan, add room temperature milk, sugar and flour.
Mix the cream with a whisk and put it on the stove, brew it over low heat, stirring constantly
The first half of cooking the pie has passed, turn it over
As soon as the cream begins to gurgle and boil, turn it off, add butter and set it on the windowsill to cool.
Pour three tablespoons of cream into a bowl, add cocoa, mix
We take the pie out of the multicooker, it’s ready! Cut it in half, so we have two cake layers
Pour out some of the cream, lay out the banana cut into rings and soak them in syrup
Cover with the second cake layer and spread with the remaining cream.
Pour the cocoa cream into a plastic bag, make a hole and draw a car, you can use a pastry bag.
For beauty, spread almonds over the entire diameter of the cake.
Let it sit for an hour to soak.

Ingredients:

wheat flour – 1 cup;
chicken eggs – 4 pieces;
sugar – 1 glass;
vanilla sugar – 1 sachet;
butter – 100 grams.
milk – 1 glass;
starch 1 tsp;

Cooking method:

Very important: there should not be even a hint of yolk in the whites, otherwise the whites and sugar will not thicken (this has been tested, so don’t risk it!). If the yolk does burst into white, do not use this, take another egg and carefully separate the whites from the yolks.

Prepare all the ingredients.
Measure flour, sugar, starch, preferably on a gram scale for accuracy.
It is better to immediately divide the sugar into two equal parts.
Sift the flour.
Separate the whites from the yolks.
I recommend separating the whites from the yolks in a separate container, and then putting everything into different cups.
Grease the multicooker bowl with butter and sprinkle with semolina, otherwise the biscuit will stick to the edges.
Turn on the multicooker to heat.
Before cooking, it is better to warm up the multicooker in this way.
Beat the yolks with half the sugar with a mixer on low power until white. And put it aside, let it stand.
Take the whites, add 3-4 tablespoons of water to them and start beating with a mixer at low power until the mass turns white.
The whites and water quickly rise into white foam.
Then slowly add sugar in a stream and beat.
When the sugar runs out, increase the power of the mixer and beat the whites into a thick mass.
That is, the mass should not flow out of the container.
It should remain motionless in the bowl.
Usually this takes 3-7 minutes, depending on the mixer. If the yolks do not get into the whites, then everything will work out as it should.
It should be a thick mass.
Then add the yolk, mashed with sugar, to the protein mass and mix with a multicooker spoon. Mix everything carefully, using upward and downward movements.
Then mix the flour with starch and vanillin, and gradually add the mixture to the mixture with the yolks and whites, and mix everything carefully.
There is no need to pour everything out at once, otherwise there will be lumps.
Add flour in parts and mix into the mixture.
Now that you have mixed everything, pour the mixture into the multicooker bowl.
Level the surface so that the cake rises evenly.
Place the bowl in the multicooker and close the lid.
As soon as the multicooker beeps, open it immediately.
Remove the dish using the steam container.
Leave the biscuit in this position and let it cool at room temperature.
After the biscuit has cooled, put it in the refrigerator and let it sit for 3-5 hours, after which it will be easier to cut it into cakes.

Bon appetit!

Hello friends! So I came to the understanding of what and how to cook biscuit in a slow cooker, you need to write a separate post.

If you master the technique of preparing the simplest, but most insidious, classic sponge cake, then there will be no problems with any other baked goods. That's exactly what happened to me! Therefore, in this post, in addition to the recipe itself, which is known to most, I want to pay more attention to the cooking technology itself and the most common mistakes.

This biscuit will be an excellent base for any cake or even a stand-alone treat for tea or another drink, for example.

We will bake the biscuit, of course, in a slow cooker, but this biscuit will be excellent in the oven.

Products:

6 eggs
180 grams of sugar
180 grams flour

Preparation:

This quantity of products is ideal for a 5-liter multi-cooker saucepan. There are two ways to prepare a sponge cake, I will dwell in more detail on the first, simpler one, and about the second, a little later.

First of all, beat the eggs and sugar.

And immediately the first tip: break the eggs one at a time into a separate bowl, and then pour into the container in which you will beat the biscuit. This way, if you come across a spoiled egg, you won't have to throw everything away.

Beat the eggs and sugar until all the sugar has dissolved and the mass turns white and has increased in volume, from 7 to 10 minutes.

The finished mixture, with the correct consistency, will be viscous and flow from the whisk in a long, wide stream. If desired, you can add a little vanillin for flavor.

The multicooker pan should also be prepared. Grease with a piece of butter and dust with flour.

Mix the sifted flour into the eggs beaten with sugar. This should be done as carefully as possible, without using a mixer. Using a hand whisk or spoon, using smooth, gentle movements from bottom to top.

The dough should not settle or decrease in volume, otherwise consider the sponge cake to be a failure. Therefore, I will emphasize once again - no rush or sudden movements!

Also carefully pour the dough into the prepared multicooker pan. Pay attention to what mark my dough reaches.

Bake the biscuit on the “small quantity” setting (baking/pie) for 60 minutes, after which we leave it to maintain heat for another 10 minutes without opening the lid.

During baking, do not open it under any circumstances, or even slightly open the lid. The biscuit will fall off immediately((

After baking, my sponge cake had risen two notches.

The biscuit in the slow cooker is ready!

Remove the slightly cooled biscuit using a steaming container and cool on a wire rack.

I got a sponge cake 7 cm high. Now it can be used for further preparation of cakes for every taste! For example or.

And in the next post I will tell you how to make a very tasty “Strawberry Miracle” cake using this sponge cake and write about the second method of preparing a classic sponge cake in a slow cooker. Do not miss.

And this is how he looks in cross-section. Help yourself! And I hope your biscuits will always be successful

Wishing you bon appetit!

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!

An ideal sponge cake in a multi-cooker - even for novice housewives. All the secrets are here!