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:
- 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.
- To protect the dough from falling, mix 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.
- 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:
- 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.
- Place the yolks into the whites in small portions and mix very carefully so that the foam does not settle.
- In small portions, sifting the mixture of flour and starch into the eggs, also carefully knead the airy dough.
- 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:
- 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.
- 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.
- 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 “Baking” 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.
- 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.
Progress:
- In a separate container, mix soda and kefir, set aside for 10-15 minutes for a neutralization reaction to occur.
- 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.
- 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.
- 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:
- Prepare a steam bath, put honey and soda on it. Heat this mixture, stirring constantly with a spoon, until the volume increases several times.
- Beat eggs and sugar with a mixer for at least ten minutes until fluffy and foamy. Pour in hot honey, beat a little more.
- Then add the flour in small parts, but mix it not with a mixer, but with a spoon or silicone spatula.
- 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.
Biscuit is considered to be a rather capricious pastry. To get a fluffy and at the same time dense base, you need to know a lot of culinary secrets. But a slow cooker minimizes the possibility of any mishaps. The biscuit prepared in it invariably comes out light, tasty and tall.
Classic sponge cake in a slow cooker - recipe with photo
The best way to learn the basics of cooking is with classic recipes. Once you get used to the multicooker and its “character,” you can embark on the most incredible experiments.
- 5 eggs;
- 1 tbsp. granulated sugar;
- 1 tbsp. flour;
- a pinch of vanilla.
Preparation:
- Beat eggs at room temperature with sugar for 5–7 minutes.
- Add vanilla and sifted flour. Stir gently with a spoon until the ingredients are combined.
- Be sure to grease the multicooker bowl with oil and pour the dough into it.
- Set the Baking program for 45–60 minutes.
- After the signal, let the biscuit rest in the multicooker for another 10–15 minutes.
- Remove the cake and cool.
Biscuit in a slow cooker - step-by-step recipe with photos
To make an original sponge cake in a slow cooker, you can use any berries and fruits that are in season. The following recipe suggests making this with frozen cherries.
- 400 g cherries;
- 1 tbsp. already sifted flour;
- ¾ tbsp. Sahara;
- 3 large eggs.
Preparation:
- Thaw the cherries in advance. Drain off the juice and remove the seeds if necessary.
2. Separate the whites and put them in the refrigerator. Mash the yolks vigorously with half a portion of sugar. Add flour, mix well.
3. Take out the whites and beat them with a pinch of salt until they have a stable consistency. Without stopping whisking, add the remaining sugar. 
4. Carefully fold the dough with the whipped egg whites. Place them one spoon at a time, slowly stirring the dough in strictly one direction.
5. Grease the multicooker bowl with a piece of butter, pour the dough into it, and randomly place cherry berries on top. Or add the cherries directly to the batter.
6. Set the “Baking” program in the menu for 40–50 minutes. Check readiness with a match or toothpick.
7. Wait until the cherry sponge cake has cooled well and place it on a flat plate.
Chocolate sponge cake in a slow cooker
Who can refuse a delicious chocolate sponge cake covered with sweet icing? Especially if the cake is made on your own with the help of smart technology.
For the biscuit:
- 3 eggs;
- 1 tbsp. milk;
- 1 tbsp. fine sugar;
- 1.5 tbsp. flour;
- 1/3 tbsp. vegetable oil;
- 3 tbsp. cocoa;
- 2 tsp instant coffee;
- 1 tsp baking powder;
- 0.5 tsp soda
For cream:
- 1 tbsp. milk;
- 2 yolks;
- 1 tbsp. flour;
- 100 g dark chocolate;
- 2 tbsp. Sahara.
For the glaze:
- ½ tbsp. sour cream;
- dark chocolate bar;
- 25 g butter.
Preparation:
- Beat sugar and eggs at medium speed until fluffy and volume increases.
- Stirring constantly, pour in the butter and milk.
- Add cocoa, instant coffee, baking powder and soda to the flour. Sift everything together and add in parts into the egg mixture.
- Pour the homogeneous dough into the oiled multicooker bowl. Set the “Baking” mode to 45 minutes.
- For the custard, bring the milk to a boil, throw in the chocolate bar, broken into small pieces. Once it melts, turn off the heat.
- Separately, grind the yolks with sugar and flour. Add a spoonful of hot chocolate milk to create a runny mixture.
- Place the milk on the stove again, bring to a light boil and pour in the prepared mixture. Cook the cream over very low heat, stirring constantly, until it becomes quite thick.
- Cut the cooled sponge cake into three parts, generously coat the cakes with cold cream.
- Melt a bar of dark chocolate in a water bath, add sour cream and stir until the glaze becomes smooth and shiny.
- Cool slightly and brush the surface of the chocolate cake well.
How to cook a biscuit in a Redmond multicooker
Any multicooker does an excellent job of baking biscuits. But when using different models, you should take into account small nuances of preparation.
- 180 g flour;
- 150 g sugar;
- 6 small eggs;
- 1 tsp baking powder;
- a little vanilla if desired.
For fondant:
- chocolate bar;
- 3–4 tbsp. milk;
- as well as any jam.
Preparation:
- Beat the eggs separately for a couple of minutes, then add sugar in portions and finally beat into a thick foam.
- Add vanillin and baking powder to the egg mixture, using a regular spoon, stir in the sifted flour.
- Grease the multicooker bowl generously with oil and lay out the dough.
- In the menu, select the “Baking” mode and set the timer for 50 minutes.
- After the signal, give the biscuit another 10-15 minutes to cool slightly.
- Cut the biscuit base into three parts, coat with any jam.
- Melt the chocolate bar in a sauna and add milk while stirring continuously.
- Immediately before the glaze hardens, coat the sponge cake on all sides or just on top.
Biscuit recipe in the Polaris multicooker
The following recipe will reveal the secrets of preparing sponge cake in a Polaris multicooker.
- 1 tbsp. flour;
- 4 medium eggs;
- 1 tbsp. Sahara.
Preparation:
- Separate the whites of cold eggs and beat them with sugar until foamy.
- Add the yolks and beat well again.
- Carefully add good flour, mix gently until all ingredients are combined.
- Grease a bowl with any oil and pour the biscuit dough into it.
- In the “Bake” mode, leave the sponge cake for exactly 50 minutes. Allow to cool slightly without opening the lid before removing.
The video recipe will tell you in detail how to make an unusual sponge cake with bananas and tangerines in a Panasonic multicooker.
Sponge cake for a multicooker cake
Preparing a sponge cake with sour cream in a slow cooker is as easy as a classic one. It will be an excellent base for a birthday cake.
- 4 eggs;
- 1 tbsp. granulated sugar;
- 100 g butter;
- 200 g sour cream;
- the same amount of flour;
- 1 tbsp. baking powder;
- a packet of vanilla sugar.
Preparation:
- Traditionally, beat the sugar with the eggs until a fluffy foam forms.
- Melt the butter (preferably immediately in a slow cooker, after which you don’t have to grease it). Cool slightly and pour it along with sour cream into the egg mixture. Try again.
- Add baking powder and vanillin, and then sifted flour in parts. Mix gently.
- Drain the biscuit dough into the already oiled multi-cooker bowl. Bake for 60 minutes on the standard baking setting.
- After the signal, leave the biscuit in the multicooker under the lid for another 20 minutes and only then remove it.
Lush and simple sponge cake in a slow cooker - a very tasty recipe
Just one simple ingredient will make a sponge cake prepared in a slow cooker unusually fluffy and airy. In addition, a couple of spoons of cocoa will help you prepare a real masterpiece - marble sponge cake.
A multicooker is perfect for making biscuits, as any baked product in it turns out perfectly tasty and aromatic. You don’t have to be a good cook to make a sponge cake, because thanks to a slow cooker, anyone can make this recipe. The sponge cake comes out very tender, light, bakes perfectly and does not settle. The main thing is to prepare the dough correctly, and the multicooker will do the rest for you.
- The main task in preparing the dough for the future sponge cake is to beat the eggs well, since the splendor of the finished dish will depend on this.
- Eggs must be fresh.
- You can beat eggs with sugar either with a mixer or with a fork or whisk.
- Before use, flour must be sifted through a sieve, so it will be enriched with oxygen.
- Baking soda and baking powder may not be needed if the eggs and sugar are beaten properly.
- If you add cocoa to the dough, you get a chocolate biscuit.
- A biscuit in a multicooker must be cooked in the “Baking” mode.
- At the end of the baking process and before serving, the sponge cake should be cooled slightly.
- If you add fruits or berries to the dough, you get a charlotte.
- Sponge cakes can be used as a basis for making cakes and pastries; you just need to add cream or impregnation to them.
- The finished dessert can be decorated with icing, grated chocolate, powdered sugar, whipped cream, and fruit.
- The taste of the biscuit will be emphasized and revealed by tea or milk.
Biscuit in a slow cooker: classic recipe
The classic recipe for making sponge cake in a slow cooker is considered the simplest and most straightforward, and it is also perfect for making cakes; you just need to cut the finished dessert lengthwise into several pieces and add cream. Delicious, finger licking good!
- eggs – 5 pcs.;
- sugar – 1 tbsp;
- flour – 1 tbsp.;
- butter – 10 g;
- vanilla sugar – 20 g.
Cooking method:
- Beat the eggs and sugar with a mixer until a fluffy white mass is achieved (about 10 minutes), which should increase in volume.
- Add vanilla sugar.
- Add flour sifted through a sieve and mix everything thoroughly, but you cannot use a mixer; it is better to use a whisk.
- Grease the multicooker bowl with butter, place the dough in it and carefully smooth it out.
- Turn on the “Baking” program and wait 50 minutes.
- At the end of cooking, remove the biscuit and let it stand for 10-15 minutes.
Biscuit in a slow cooker with condensed milk
The sponge cake prepared according to this recipe turns out moist, soft and tender. It is perfect both for eating ready-made, because it is good in itself and does not need soaking, and for making homemade desserts, using sponge cakes as a basis for future cake, cookies or pastry.
To prepare you will need:
- eggs – 3 pcs.;
- sugar – 1 tbsp;
- flour – 1.5 tbsp;
- condensed milk – 1 can;
- sour cream - 1 tbsp.;
Cooking method:
- Beat the eggs in a mixer, gradually adding sugar, for 10 minutes until fluffy white foam.
- Stir condensed milk and sour cream into the resulting mixture.
- Mix pre-sifted flour with baking powder and add to the future dough. Mix everything with a whisk or spoon.
- Pour the resulting dough into the multicooker container.
- Turn on the “Baking” mode and wait 1 hour 5 minutes.
- After the time has passed, we open the lid, but do not take out the biscuit, but let it stand so that the dessert cools.
- Remove the biscuit using the steam tray.
Chocolate sponge cake in a slow cooker
Cakes made from this sponge cake are perfect for making homemade chocolate cake. The dark biscuit looks very beautiful. It is tall, tender, moderately moist, and most importantly – extremely tasty! The sponge cake can easily be cut into several layers and layered with your favorite cream.
To prepare you will need:
- flour – 1.5 tbsp;
- eggs – 3 pcs.;
- milk – 1 tbsp.;
- sugar – 1 tbsp;
- vegetable oil – 0.5 tbsp.;
- cocoa – 4 tbsp. l.;
- vanillin to taste;
- baking powder for dough - 1 tbsp. l.
- butter – 10 g.
Cooking method:
- Beat eggs and sugar with a mixer for 7-10 minutes until the mixture becomes light in color.
- Pour in milk and butter and mix everything thoroughly.
- Add flour in small doses, after sifting it through a sieve.
- Add baking powder and cocoa.
- Grease the multicooker pan with butter and place the dough into it. Flatten the dough.
- Turn on the “Baking” mode in the multicooker and wait 1 hour 20 minutes.
- Carefully remove the finished biscuit from the multicooker pan and let it stand for a while to cool.
Honey biscuit in a slow cooker
This biscuit is quite easy to prepare. The slow cooker will do most of the work for you. The result is a tender, fluffy, aromatic, very high and incredibly tasty dessert of a beautiful honey color. Honey sponge cake goes very well with sour cream and whipped cream. You can easily cut the dessert into 3-4 layers and prepare a cake or pastries.
To prepare you will need:
- flour – 2 tbsp;
- sugar – 1 tbsp;
- eggs – 5 pcs.;
- honey - 6 tbsp. l.;
- baking powder for dough - 1.2 tbsp. l.;
- vegetable oil for lubricating the multicooker bowl.
Cooking method:
- Place honey and baking powder in the first container and heat in a water bath, stirring constantly, until white foam forms (1-2 minutes).
- In a second container, beat the eggs with sugar until the mass increases in volume and lightens (8-10 minutes).
- Pour the contents of the first container into the second, stir well.
- Add sifted flour in small parts and mix everything.
- Grease the multicooker bowl with vegetable oil and sprinkle with flour.
- Place the dough into a bowl.
- Set the “Bake” program in the multicooker and bake for 1 hour 25 minutes.
- Open the lid and cool the biscuit in the multicooker bowl.
- Place the dessert on a plate and serve with milk or tea.
Poppy sponge cake in a slow cooker
Enjoy the wonderful taste and spongy texture of this simple poppy seed cake. It just melts in your mouth, as it tastes very delicate and incredibly aromatic. Your family, having tried this dessert once, will ask you to make it again and again.
To prepare you will need:
- flour – 0.5 tbsp;
- sugar – 0.5 tbsp;
- eggs – 3 pcs.;
- poppy seed – 0.5 tbsp;
- margarine – 110 g;
- baking powder for dough – 1.5 tsp;
- salt – 1 pinch;
- vanillin – 1 pinch;
- butter for lubricating the multicooker bowl;
- dark chocolate (for making glaze) – 1 bar.
Cooking method:
- Rinse and dry poppy seeds.
- Beat the eggs and sugar for more than 7 minutes until a light white foam forms.
- Melt margarine in a water bath. Add vanillin, a pinch of salt to the melted margarine and mix thoroughly.
- Add flour and baking powder sifted through a sieve into the resulting mixture in small parts and stir everything.
- Add poppy seeds.
- Knead the dough until it becomes medium thick.
- Pour the dough into a multicooker pan, pre-greased with butter.
- Bake the biscuit in the “Baking” mode for 40 minutes.
- At the end of the baking process, open the lid of the multicooker pan and let the biscuit stand until it cools completely.
- To prepare chocolate glaze, place a container of chocolate in a water bath and melt it until liquid.
- Remove the finished sponge cake from the multicooker using a steam container, place it on a plate and pour over the chocolate glaze.
- You can decorate the dessert with strawberries or other fruits.
Coffee biscuit in a slow cooker
A very original and unusual solution in preparing a sponge cake is adding instant coffee to the dough. The dessert has a specific taste and a beautiful dark coffee color. It is best to eat this biscuit with tea or coffee or make a cake from it.
To prepare you will need:
- flour – 2 tbsp;
- sugar – 1 tbsp;
- eggs – 4 pcs.;
- vanillin – 1 sachet;
- instant coffee – 4 tbsp. l.;
- baking powder for dough - 1 tbsp. l.;
- butter – 100 g.
Cooking method:
- Mix 0.5 tbsp. boiling water with coffee until the latter is completely dissolved. Leave to cool on the table.
- Mix the sifted flour with vanilla and baking powder.
- Using a mixer, beat sugar and eggs until light and fluffy. Add melted butter and dissolved coffee. Mix the resulting mass with a spoon.
- Add a mixture of flour, baking powder and vanillin to the egg-sugar mixture.
- Grease the multicooker bowl with any oil and pour the dough into it.
- Set the multicooker to “Baking” mode and wait 1 hour.
- Open the lid of the multicooker and let the dessert stand until it cools down.
- Using a steaming bowl, remove the biscuit. Bon appetit!
Biscuit in a slow cooker. Video
Biscuit is considered a baked product for advanced cooks. But a biscuit in a slow cooker can be made even by beginners. Yes, yes, many who for many years did not dare to mess with the capricious biscuit dough, which tends to either fail to rise, or settle, or dry out, or turn into a pancake, can now boast that they can handle any biscuit. In a slow cooker, even the most capricious biscuit baked goods behave as if at the command “Attention!” It bakes perfectly, rises high and holds its shape perfectly. The reason for this is the ideal conditions for biscuits, which are created in the multicooker in the “Baking” mode: sufficient humidity and a stable, low temperature. If I didn’t know what kind of cheesecakes are made in a slow cooker, I would have long ago awarded her the title of “biscuit tamer.” :)
Classics of the genre. Only eggs, flour and sugar. No baking powder, not an ounce of additives. It is from this type of sponge cake that most store-bought cakes were and are made. The author examines in detail all the intricacies of preparation. And reading is fun and cooking is not scary.
The most delicate sponge cake made with whites, without using yolks. The recipe is especially suitable for small multicookers, because the middle does not sag under its own weight. But you can also bake such a biscuit in a regular slow cooker by placing a jar in the center. That is, you get a ring-shaped shape.
Somehow it so happened that it is the baking of honey sponge cake that causes the most intense delight among owners of multicookers. It turns out to be the tallest, most magnificent. What is the secret here is a mystery. Perhaps the slow cooker just loves honey? :))
An ordinary white sponge cake for a cake, which is softer than usual and easier to prepare due to the fact that boiling water is added to it. I bake this biscuit only in a slow cooker. It's a win-win. Always successful.
Usually a lot of eggs are put into the biscuit dough. But we have significantly reduced their quantity by adding condensed milk. Which, by the way, can also be prepared in a slow cooker. There is a step-by-step recipe on the website.
Delicate baked goods made with vegetable oil. There are certain clear techniques for baking such a biscuit so that it does not fall and turns out exceptionally beautiful. All the details are in a simple recipe.
One of the most popular recipes. Be sure to try it! You'll be surprised how simple it is. And most likely you will then repeat it again and again.
A soft, “fluffy”, slightly moist sponge cake behaves quite capriciously in the oven, but in a slow cooker it turns out in a hundred cases out of a hundred. So you can safely bake without fear of embarrassment.
Bright red color, orange aroma and lots and lots of crunchy poppy seeds. This biscuit is simply delicious! It doesn’t even have to be used as a building material for cakes, but can be served to the table just like that, without anything.
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.