Unrealistically delicious and fluffy sponge cake with lemonade!

Lemonade Biscuit Recipe:

Beat eggs, vanilla and sugar with a mixer for 5-10 minutes.

Continuing to beat, pour in the oil and immediately the lemonade.

Pour flour, baking powder into the resulting mass and knead the dough with a mixer.

Pour the dough into the oiled multicooker bowl. We set the “baking” mode for 130 minutes. After the signal, open the lid of the multicooker and leave the biscuit in it to cool. You can remove the bowl from the multicooker.

This is how tall he is.

And these are cakes made from it. Really wonderful?

One sponge cake makes 5 cake layers.

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Lemonade sponge cake in the oven - recipe

If in the classical technology of preparing a sponge cake the most important thing is to beat the eggs correctly, then to bake a sponge cake with lemonade with gas, it is important that the water is highly carbonated and just opened. Otherwise, the products you will need are approximately the same - fresh eggs (this is the basis of any biscuit), sugar (after all, we are baking a confectionery product) and flour. Be careful when it comes to flour - you won’t be able to bake even such a fairly simple biscuit with lemonade in the oven or in a slow cooker if the flour is of poor quality. So we choose only the highest grade flour, always milled from durum wheat. Don’t forget to sift it several times to saturate it with air, make it fluffier and remove lumps. Another subtlety - you won’t be able to bake a sponge cake with lemonade without vegetable oil. We take sunflower oil, always odorless, always purified.

Subtleties of making biscuit

We offer a basic option in which you can bake a lemonade sponge cake in the oven; the recipe can be supplemented with raisins, pieces of dried apricots or prunes, cocoa or other additives - to taste.

Ingredients:

odorless sunflower oil – 1 cup;
sifted high-quality white wheat flour – 3 cups;
lemonade or other soda to taste (no dyes) – 1 cup;
fresh large egg – 4 pcs.;
white refined granulated sugar - 1-1.5 cups (depending on how sweet the lemonade is);
baking powder or baking powder - 1 sachet.

Preparation

Since nothing depends on the temperature of the ingredients in this case, you can use both chilled and left at room temperature. In an enamel or plastic bowl, beat the eggs. There is no need to waste time and effort on separating and obtaining protein peaks. Just beat them well with sugar, adding them in several stages to dissolve faster. When the mass has become homogeneous and has increased slightly in relation to the initial volume, pour in the oil and soda. Of course, we use only water with natural ingredients, no artificial flavors, only sugar (usually sold in glass bottles). Dyes are also undesirable. They will not make the biscuit bright, it will turn out to be an unpleasant dirty shade, so we do not use Tarragon or Cola. You can prepare a sponge cake using “Lemonade” with gas, “Sprite”, “Duchesse”. “Citro” or “Cream soda” are also suitable. Whisk all the ingredients, the mixture comes together quickly, so sift the flour and baking powder in advance. If it is not available, use slaked soda - 1/3 teaspoon of soda to 1 teaspoon of vinegar. We extinguish the soda before adding soda. Add flour and use a mixer, breaking up any lumps, until the dough reaches the consistency of homemade sour cream.

How to bake correctly?

You can bake a lemonade sponge cake in the oven. To do this, line the springform pan with oiled paper, pour the dough into it and put it in the oven for half an hour at a temperature of 200 degrees, then lower the temperature to 160 and hold for another 15-20 minutes. Without opening the oven, let the biscuit stand for at least half an hour, after which we remove it from the mold. As you can see, making lemonade sponge cake is quite simple.

Light and very fluffy sponge cake with lemonade

Modern housewives like to move a little away from traditional cuisine and try some interesting recipes using unusual ingredients. Very often, thanks to this, familiar and beloved dishes acquire a fresh flavor perspective. Do you know that there is a very original way to bake a sponge cake that will turn out fluffy and fragrant without much hassle? In this article we will tell you how to make lemonade sponge cake.

How to make “Biscuit with lemonade”

Rate the Lemonade Biscuit recipe:

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Everything turns out great in the oven, you just need less time. 180-200 degrees for about 40 minutes. But the time is approximate - it really depends on the oven. And, by the way, I am a big opponent of any sweet soda, so I made it with plain sparkling water. It turned out great! )

I want to try baking today

Wouldn't it work in the oven?

it will work out) just a recipe for a slow cooker

I only baked cane sugar and it turned out dark, soaked it in currant syrup and coated it with butter and condensed milk cream. And how long will it take to bake the roll in the oven next time.

Every housewife is familiar with the situation when an attempt to bake a fluffy sponge cake fails - a well-risen cake immediately falls off as soon as you open the oven. Fortunately, a sponge cake with lemonade is just the option when the result always turns out impeccable.

A little trick that ensures the creation of beautiful and tasty baked goods in a short time is to use lemonade to prepare the dough, the taste of which is familiar to everyone from childhood. The gas bubbles contained in the drink from the inside seem to lift the dough, making the sponge cake light and soft. The taste of the selected drink also adds additional taste and unique aroma to the finished baked goods.

Why does this recipe have so many positive reviews?

You remember how biscuit dough is made, right? You need to separate the whites from the yolks, beat them separately, monitor the volume and consistency of the resulting foam and mix the ingredients very carefully, otherwise the cakes will not rise and bake. And yet, failure often awaits us: either the oven is heated unevenly, or someone slammed the door too loudly - and now the dough rises on one side and sag on the other. Sound familiar?

With lemonade, this problem disappears for you. Carbon dioxide will work as a leavening agent no worse than yeast in yeast dough. The cakes rise high and evenly and are perfectly baked on all sides thanks to the delicate and airier structure of the dough.

Highly carbonated lemonade will not only make the dough airy and porous, but will also give the biscuit additional taste and aroma

Note! Only fresh, highly carbonated lemonade is suitable for this test. If the soda has run out of steam after sitting for even a little while without a lid, it will no longer be possible to use it for baking .

In addition, lemonade will add flavor and aroma to your sponge cake. You can use absolutely any sweet soda to your taste: citro, orange, cherry, cola, classic “Lemonade”, “Tarragon”, “Pinocchio”...

If you want a biscuit with a classic flavor, but the idea of a tall, airy cake can’t get out of your head, use regular carbonated mineral water instead of sweet lemonade.

In which household device to bake a lemonade sponge cake is also not a fundamental question. Personally, from my own experience I have already realized that there is practically no difference. Both in the slow cooker and in the oven, the cakes rise and bake equally well. The main thing is not to forget the rule: after the end of the baking time, you cannot take out the biscuit immediately; you must leave it inside the switched off oven or in the multicooker bowl on the heating mode for some more time. For a slow cooker this is usually 60 minutes, for an oven - 20 minutes .

Ingredients

The standard set of products for a “carbonated” sponge cake differs little from the classic butter sponge cake dough. It consists of:

You can also bake a meatless or vegetarian sponge cake without eggs, or even a chocolate sponge cake. If you wish, you can add vanilla, cinnamon, and other spices to the dough.

Sugar, flour and eggs - the basis of biscuit dough

Don't forget the basic rules for making sponge cake, which will help you achieve great results.

The container in which you will beat the eggs must be clean, dry and grease-free.
It is better to grind the sugar into powder in a coffee grinder, so it will dissolve faster.
Eggs should not be chilled. When whipping, add a little lemon juice and a pinch of fine salt to them.
Be sure to sift the flour through a sieve so that it is saturated with oxygen, does not form lumps and gives the dough airiness.
Do not open the oven door for at least the first 15 minutes of baking to prevent the cake from settling.
If you have a convection oven, preheat it not to 180, but to 170 degrees.
Place a container of water at the bottom of the oven - steam is needed to raise the dough.

“Air” recipes with photos

We will tell you in detail how to prepare several types of lemonade biscuits using an oven and a slow cooker.

Simple option

This cooking method is suitable for both the oven and the slow cooker. The only difference is the baking time and mode. The cakes turn out so airy and fluffy that they are easily soaked with cream, jam or cognac.

The lemonade sponge cake will be so tall that you can easily cut it into several pieces to make a cake

Take these products:

3 cups without a slide of wheat flour;
4 eggs;
1.5 cups sugar;
1 cup vegetable oil (refined);
1 glass of lemonade;
1 teaspoon baking powder.

By the way, if you want the biscuit to have a familiar taste with a slight hint of vanilla, take the Sprite drink.

Preparation:

You should open a jar or bottle of lemonade immediately before adding the drink to the dough so as not to reduce the carbonation.

Prepare ingredients for lemonade sponge cake

Since the dough will rise very high, the lemonade sponge tin should be deep enough, it is better to build up the sides using baking paper

Add lemonade and vegetable oil, continuing to stir the mixture

Add flour and baking powder and gently knead the dough.

Pour the dough into the mold and place in the oven for half an hour

This is how tall and fluffy the cake is after baking.

As you can see, this cake can easily be cut into several parts to soak in cream, and you will have an excellent multi-layer cake.

Want to use a slow cooker? Then pour the dough prepared in the same way into the bowl, after greasing it with butter. Set the "Baking" mode and bake for 60 minutes without lifting the lid. Then, when the device beeps to switch to heating mode, mark another hour. At the end of this time, turn off the heating and take out the finished biscuit. Leave it in the bowl for 20 minutes to cool, then remove it and start decorating it.

Video recipe: lemonade sponge cake in a slow cooker

Chocolate with sparkling mineral water

Chocolate lovers will absolutely love this sponge cake. In it we do not use sweet soda, but mineral water, so that the fruit taste does not mix with the classic taste and aroma of chocolate .

Prepare chocolate sponge cake using highly carbonated mineral water.

Take these products:

2 eggs;
150 g sugar;
100 ml refined vegetable oil;
100 ml highly carbonated mineral water;
1 glass of wheat flour;
3 tablespoons cocoa powder;
½ teaspoon vanillin;
1 teaspoon baking powder.

Instead of cocoa powder, you can take the same amount of Nesquik instant chocolate drink.

Beat sugar, vanillin and eggs with a mixer until foam forms. Add vegetable oil and lemonade, reduce speed to low and continue whisking.

Beat eggs, sugar and vanilla

Add cocoa and continue beating

Add flour and knead the dough with the consistency of thick sour cream

Pour the dough into the multicooker bowl and bake in the “Baking” mode, and then keep in the heating mode for another hour

Decorate the chocolate sponge cake with lemonade as your imagination dictates

You can also use lemonade if desired. In this case, the taste of the biscuit will resemble a chocolate bar with fruit filling.

Delicate sponge cake without eggs

It would seem that eggs are a mandatory ingredient for a sponge cake. We are accustomed to the fact that it is they, whipped into a strong foam, that give the dough lightness and airiness. But highly carbonated lemonade will help us do without eggs. This recipe is perfect for those who adhere to fasting or vegetarian cuisine .

A sponge cake without eggs will also turn out tall and fluffy.

10 ml refined vegetable oil;
1 cup wheat flour;
300 ml lemonade;
1 cup of sugar;
1 teaspoon of soda;
1 tbsp. l. vinegar (not concentrated essence, but table vinegar, preferably apple or grape).

Turn on the oven and set the temperature to 180 degrees.

Turn on the oven to preheat to 180 degrees

Gently mix the ingredients into a smooth dough

Place the pan in the preheated oven and bake for 30 minutes. A golden brown crust forms on the surface of the biscuit. Until this time, do not open the oven door so that the biscuit does not settle due to the influx of cold air. When the cooking time has passed, pierce the cake with a dry match or toothpick. If it remains dry, the biscuit is completely ready . Leave it to rise in the cooling oven for 15 minutes, then remove and cool before removing from the tin.

Bake the sponge cake in a greased deep dish for 30 minutes, and while it is baking, do not open the oven door

Biscuit with lemonade in a slow cooker - step-by-step recipe

Baking and sweets are the main weakness of more than half of the population, and every family probably has one with a sweet tooth.

The main passion of a sweet tooth is cake, and for a successful cake it is extremely important to be able to bake first-class cakes, and our lemonade sponge cake recipe will come in handy here.

The baked goods are guaranteed to be fluffy, airy, soft, and this is what is needed for those who have a tense relationship with biscuits.

The secret to lemonade cake is quite simple, it's all about the gas. And here it’s not important to use lemonade; plain sparkling water will do just fine. You just have to remember one rule: the drink must be gas-containing and freshly opened, so that the carbon dioxide bubbles do not fly apart.

In addition, by changing the taste of lemonade, we can thereby experiment with the taste of the cakes. And today we want to offer two options for baking cakes and cupcakes - a classic step-by-step recipe for sponge cake in a slow cooker and an original sponge cake with chocolate and Coca-Cola.

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How to make a lemonade sponge cake

For those for whom baking biscuits in the oven with their own hands turns into a complete nightmare, the multicooker has become their best friend and assistant in the kitchen. In this unit it is almost impossible to spoil the fluffy cake.

Well, if the pastry chef has a creative video recipe for lemonade sponge cake up his sleeve, then you can give a 100% guarantee that the cake will turn out amazingly airy, perfectly soaked and tender.

Beat the eggs into a dry deep container, where we also add granulated sugar and, using a mixer, beat the mixture until thick and fluffy. In this recipe, beating the eggs to stiff peaks is not important.
Pour vegetable oil into the resulting mass, and then a highly carbonated drink from a freshly printed eggplant.
Then add the flour mixed with soda into the dough and beat the biscuit mass with a mixer at maximum speed until it has a uniform consistency.
The finished dough has a fairly liquid texture, like semolina porridge.
Now place two long ribbons of parchment paper crosswise in a greased multicooker cup so that the edges of the ribbons come out. This measure is necessary to make it easier to remove the biscuit from the container.
Then pour the dough into the bowl, close the lid of the unit, set the “Baking” mode for 1 hour and 40 minutes. And after finishing cooking, leave the biscuit in the multicooker for another 20 minutes. You should not try to remove the cake immediately after the signal, as this may ruin the entire cooking.

Now all that remains is to cut the sponge cake into even layers, soak it in syrup or confectionery rum and coat it with any cream of your choice.

Chocolate biscuits with Coca-Cola lemonade

Surprising your kids in the morning with the most delicious and original breakfast is not at all difficult if you put our simple recipe into practice. With this technology and recipe, a sponge cake in the oven turns out to be as fluffy as possible, and the original composition will give traditional muffins a special taste.

How to make lemonade sponge cake

First, let's prepare the dry mixture. Sift the flour thoroughly and then mix thoroughly with cocoa powder, powdered sugar and baking powder.
Then add creamy soft margarine and eggs to the dry mixture and grind the dough.
Next, add Coca-Cola lemonade into the mix and finally knead the biscuit dough with a mixer.
Pour boiling water over the raisins for 1 minute, rinse and add to the dough, where we also add the roasted peanuts. If desired, you can add any nuts and seeds, dried fruits or chocolate chips to this composition.
Place the finished dough into greased muffin tins, filling them 2/3 full. Or you can use a single cake pan.
The cupcakes should be baked in the oven at 180°C for 28-30 minutes.

Leave the finished biscuits in the molds for another 10 minutes after baking.

Then sprinkle the baked goods with powdered sugar, decorate with icing and sprinkles, or leave as is.

If you decide to make a cake from such a cake layer, then caramel condensed milk whipped with butter or sour cream is best for the cream. The cake will turn out just right, you can be sure of this, because a sponge cake with lemonade always turns out above all praise.

A printout will be available via

59 seconds

Source: https://tvoi-povarenok.ru/biskvit-na-limonade.html

Classic sponge cakes

Here is a recipe for a sponge cake that always comes out in the oven. It is classified as a classic. If you strictly follow all the proportions indicated in the composition, you will get delicious baked goods.

Ingredients:

egg - four pieces;
granulated sugar - one glass;
flour (pre-sifted) – 0.2 kg;
vanilla;
refined sunflower oil – one table. spoon.

Preparation:

Preheat the oven to one hundred and eighty degrees.
Beat the eggs (they must be fresh) into a bowl.
Beat eggs at low speed using any kitchen gadget.
After about five minutes, increase the speed and add granulated sugar and vanilla. Add sugar in portions, whisking the mixture at the same time.
Beat the egg-sugar mixture for seven minutes. It should increase in volume and turn white.
Sift the flour and add to the mixture.
Flour should be added in three approaches, all the time stirring the base with a spatula, moving from bottom to top. Then your sponge cake will be fluffy.
Grease a mold (preferably made of silicone) with oil.
Pour the workpiece into it.
Cover the pan with a sheet of foil so that the cake bakes evenly on all sides.
Bake the treat for forty minutes.
Then take out the biscuit and cool. Ready!

On a note! The baking time for the sponge cake may be a little longer than specified, depending on your oven. You can check the readiness of the baked goods using a wooden skewer: if it remains dry, then turn off the oven.

Milk sponge cake: recipe in the oven

The biscuit dough is kneaded using different bases in the oven. The recipe with milk deserves your attention, since such baked goods have an incredibly delicate taste.

Advice! You can complement the taste of the biscuit with dried fruits, as well as berries and fruit pieces.

Ingredients:

milk - one glass;
granulated sugar - one glass;
flour (pre-sifted) - one and a half cups;
soda - one teaspoon. spoon.

Preparation:

Pour milk into a container and add granulated sugar. Stir well until all sugar crystals dissolve.
First sift the flour and add it to the sugar-milk mixture.
Quench the soda with vinegar and add to the rest of the ingredients. Stir until smooth.
We “treat” the refractory mold with oil and pour the workpiece into it.
Bake the sponge cake for forty minutes at one hundred and eighty degrees. Ready!

On a note! All the proposed recipes are also suitable for preparing biscuits in a slow cooker. To do this, use the “Baking” option.

Unusual biscuit

The lemonade sponge cake in the oven turns out fluffy and soft. The recipe is simple and will not cause you any difficulties. Thanks to lemonade, such baked goods are well and quickly soaked in syrups.

Advice! The recipe for a regular sponge cake in the oven can be supplemented with your favorite cream. Then you will have a festive dessert.

Ingredients:

flour (pre-sifted) - three glasses;
purified vegetable oil – one glass;
granulated sugar - one and a half glasses;
lemonade - one glass;
soda - one teaspoon. spoon;
eggs - four pieces.

Advice! When choosing lemonade, opt for Sprite, Duchess, and Citro. If the drink is too sweet, add less granulated sugar.

Sponge cake with apple lemonade in a slow cooker

And here is another simple and proven recipe for making delicious pastries. We invite you to try it and at the same time share this recipe with your friends.

Products:

eggs – 3 pcs.;
butter – 150 g;
baking powder – 1 tsp.
unsalted sparkling water – 1 glass;
apples – 5 pcs.;
sugar – 1 glass;
flour – 1.5 cups.

How to make a lemonade sponge cake in a slow cooker:

Beat soft butter with sugar, adding eggs one at a time. Beat until fluffy, light and homogeneous.
In another bowl, mix the dry ingredients (the flour must be sifted). Add into the beaten egg-butter-sugar mixture in small portions. You can add 2-3 tablespoons at a time, kneading the dough until smooth.
At the end, add sparkling water and mix the dough well.
We open the soda right before use; if it was opened earlier and the gases came out, then such a product is not suitable for preparing a lemonade biscuit in a slow cooker.
Prepare the apples: wash, cut into 2 halves, remove the core, cut into slices.
Grease the multicooker mold with butter, crush it with crushed breadcrumbs or semolina, pour out half the portion of dough.
Place apple slices directly onto the dough and pour in the other half of the dough.
Turn on the “Baking” program, set the time – 40 minutes + 20 minutes. As soon as we hear the signal, we check the readiness of the biscuit; if it is not baked, you need to extend the program for another 20 minutes.
Remove the cake from the mold and wait for it to cool. You can try. There is no need to cut it, because the filling is already there - these are apples. But it is advisable to decorate the top.
To decorate the top of the baked goods, mix 30% fat sour cream (500 g) with a glass of sugar (250 g), add a bag of vanilla sugar. We take chilled and fresh sour cream. Beat with a mixer until the cream is fluffy.
Grease the sides and top of the cooled sponge cake and decorate with fresh berries.

Place the cake in the refrigerator for 1 hour and serve with tea or other drinks. Have a nice get-together in pleasant company!

Baking with vanilla notes

An interesting recipe for sponge cake made with boiling water in the oven. To make the baked goods sparkle with bright flavor notes, add vanilla to the dough. For beauty, we will bake the sponge cake in a special silicone mold designed for cupcakes.

Ingredients:

eggs - four pieces;
granulated sugar - one glass;
vanilla - a pinch;
unflavored vegetable oil – three tablespoons. spoons;
boiling water - three tablespoons;
flour (pre-sifted) - one glass.

Preparation:

Beat the eggs into a bowl. Add granulated sugar and vanilla.
Beat the ingredients with a mixer until you get a thick, homogeneous white foam. This will take about ten minutes.
Without ceasing to knead the base with a mixer, add oil in a thin stream, and then boiling water.
Sift the flour and add it to the dough in two portions. Stir the mixture with a silicone spatula, moving from top to bottom.
Preheat the oven to one hundred and eighty degrees.
Pour the base into a mold, first “treat” it with vegetable oil.
Cover the pan with a sheet of foil.
Bake the treat for thirty-five to forty minutes.
Let's leave the sponge cake in the mold to cool, then you can enjoy the delicious pastries.

On a note! Thinking about which sponge cake recipe to choose for a cake in the oven? Vanilla pastries are the perfect base for a birthday cake.

If you need to bake a sponge cake for a cake in the oven, a sponge cake recipe called “Tenderness” will come in handy. Shall we try?

Ingredients:

flour (pre-sifted) – 0.4 kg;
granulated sugar – 0.4 kg;
milk - one glass;
eggs - five pieces;
soft butter – 0.1 kg;
baking powder – 10 g;
salt - a pinch;
sour cream – 250 ml;
condensed milk – 350 g;
vanilla essence - one teaspoon. spoon.

Preparation:

Sift the flour and pour into a deep container.
Add salt and baking powder, stir and set aside for now.
Pour milk into the pan, add soft butter. At the minimum burner level, heat the mixture until the oil dissolves.
In a separate container, combine granulated sugar with eggs. Beat until smooth.
We begin to introduce the butter-milk mixture and dry ingredients into the egg-sugar mixture. We add them one by one, one table at a time. spoon. First we spread the flour.
Beat the resulting base to a homogeneous consistency.
Sprinkle the springform pan with flour and “treat” it with butter.
We pour the preparation into it.
Bake the biscuit for fifty minutes at one hundred and eighty degrees.
Let the finished baked goods cool. Remove the treat from the mold. You can use it as a base for a cake. And we will go a different way.
Now we need to place the sponge cake in a pan larger than it in diameter.
Pierce the cake deeply with a knife.
Place sour cream, condensed milk, and add essence into a blender container.
Beat until smooth.
Pour the resulting syrup over the baked goods.
Leave the baked goods for six hours in a warm room, covering the pan. During this time, the sponge cake will be soaked in cream.
Ready! You can have a tea party.

"Tenderness"

If you need to bake a sponge cake for a cake in the oven, a sponge cake recipe called “Tenderness” will come in handy. Shall we try?

Ingredients:

flour (pre-sifted) – 0.4 kg;
granulated sugar – 0.4 kg;
milk - one glass;
eggs - five pieces;
soft butter – 0.1 kg;
baking powder – 10 g;
salt - a pinch;
sour cream – 250 ml;
condensed milk – 350 g;
vanilla essence - one teaspoon. spoon.

Preparation:

Sift the flour and pour into a deep container.
Add salt and baking powder, stir and set aside for now.
Pour milk into the pan, add soft butter. At the minimum burner level, heat the mixture until the oil dissolves.
In a separate container, combine granulated sugar with eggs. Beat until smooth.
We begin to introduce the butter-milk mixture and dry ingredients into the egg-sugar mixture. We add them one by one, one table at a time. spoon. First we spread the flour.
Beat the resulting base to a homogeneous consistency.
Sprinkle the springform pan with flour and “treat” it with butter.
We pour the preparation into it.
Bake the biscuit for fifty minutes at one hundred and eighty degrees.
Let the finished baked goods cool. Remove the treat from the mold. You can use it as a base for a cake. And we will go a different way.
Now we need to place the sponge cake in a pan larger than it in diameter.
Pierce the cake deeply with a knife.
Place sour cream, condensed milk, and add essence into a blender container.
Beat until smooth.
Pour the resulting syrup over the baked goods.
Leave the baked goods for six hours in a warm room, covering the pan. During this time, the sponge cake will be soaked in cream.
Ready! You can have a tea party.