Step-by-step recipe for Sponge cake in a slow cooker

Lush sponge cake in a slow cooker - a classic recipe

There are several recipes for sponge cake with different ingredients. But to learn how to bake lush cakes, first carefully study the classic recipe for its preparation. For a sponge cake, it is important to maintain the ratio of ingredients. Therefore, if you need to make a large cake, then increase them proportionally according to the recipe.

Required Products:

large chicken eggs – 4 pcs.;
white sugar – 200 g;
wheat flour – 160 g;
salt - a pinch;
vanillin extract – 0.5 tsp;
oil for greasing the mold.

How to make a fluffy sponge cake:

Measure all products in the specified volume. They should all have the same temperature, preferably close to room temperature. The same rule applies to the container in which you will knead the dough. In addition, it must have an absolutely clean and grease-free surface. To do this, wipe the walls of the container with a kitchen towel soaked in vinegar.
The main difficulty that arises when kneading dough is beating the eggs. The traditional recipe calls for separating the whites and yolks, but some housewives manage to bake an airy sponge cake from dough with a whole egg.
Separate the whites very carefully, do not allow even the slightest drop of yolk to get in. Otherwise, the protein mass will not become elastic when whipped. Leave the whites to cool; meanwhile, prepare the yolks.
The second secret to preparing a fluffy sponge cake in a slow cooker is the correct sequence of adding ingredients to the dough. First, divide the sugar into 2 parts. Grind one with yolks and vanilla until a white mass is obtained. It should at least double in size. Set aside.
Take out the whites, add a pinch of salt and start beating them. Use a mixer for this, but first set it to medium speed. When the mass begins to turn white, start adding the second part of the sugar. Add it to the whites in small portions, but now increase the mixer speed to maximum. Continue beating them until you get stiff peaks.
To ensure that the dough rises during baking, the flour should be sifted several times. This will remove dense particles from the mass and enrich the powder with oxygen. Separate a third from the protein mass and combine it with the yolks. At the same time, gently stir the mixture, moving the spatula from bottom to top. Do not use a mixer; knead the dough only by hand.
Now start adding flour. Add it in small portions, stirring the dough each time. After all the flour has been added, add the remaining whites and quickly but gently knead the dough. At the same time, you should not stir it for a long time, otherwise air bubbles will come out and the cake will not rise during cooking.
To bake the biscuit, use parchment, which should be greased with butter on both sides. Do not apply vegetable oil to the sides of the mold. It will be absorbed into the dough, which can ruin the taste of the biscuit. If you do not want to cover the pan with parchment paper, then in addition to butter, add semolina to the bottom. And to get a caramel crust on the cake, add granulated sugar instead of semolina.
Place the bowl in the multicooker and turn on “Auto Warm” for 10 minutes. The bowl should be warm when you pour the batter into it. After the specified time, quickly fill the container with biscuit dough, close the lid and select the “Baking” function from the menu. Set the time to 40 minutes.
If your multicooker does not provide such a mode, then select “Multi-cook” or “Soup”. In this case, the temperature should be set at 140 degrees. Leave the time the same - 40 minutes. The steam vent must be closed. Also, do not open the lid while the cake is baking, otherwise it will collapse.
Check the readiness of the baked goods with a toothpick. If its surface remains dry after piercing, then the cake is ready. But don’t take it out of the mold right away, let it cool.
To cut the sponge cake into thin layers without crumbling it, the cake should rest and cool completely for about an hour. Only after this should you start soaking the dough and applying the cream.

Biscuit in a slow cooker: quick recipes with photos

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Biscuit is a delicacy familiar to everyone; it is also suitable for creating delicious cakes, sweets and other desserts, and without this it is a good treat for tea or coffee.

There is an opinion that making a biscuit is quite difficult, we decided to dispel this myth. One way to make your life easier is to use a multicooker instead of an oven. This modern assistant is now found in almost every kitchen. The advantage of a multicooker is that it can not only cook, fry, but also bake dishes, and it does it evenly. To make a simple sponge cake in a multicooker, you need to make a preparation according to the recipe, fill the multicooker and after some time take out the finished “pastry bread”. There is no need to turn anything over, monitor the temperature, or anything else that we usually do when preparing a dish in the oven.

Sponge cake - the best recipes

Biscuit recipe

How to make sponge cake

Here you will find classic, honey, chocolate and other recipes for quick sponge cake in a slow cooker with photos.

Classic version

This method is perhaps the simplest. A nice bonus of the sponge cake is that it doesn’t require any complicated ingredients, most of what we need to eat in almost any kitchen. We will need:

4 eggs;
A glass of flour;
A packet of vanilla sugar;
A glass of sugar.

Quick biscuit:

Let's prepare the bowl first so we don't have to come back to it later. To do this, lubricate it well with oil and move on to the next step.

Beat the eggs into a deep container and beat them with a mixer until smooth. Next, while beating the eggs at low speed, gradually pour in the sugar, to which vanilla sugar has been added. Constantly whisking the contents of the container, pour out all the sugar and use the mixer until the crystals dissolve.

Put the mixer aside and start mixing in the flour. Add flour little by little into the mixture, stirring lightly. When all the flour has been poured out and there are no lumps in the bowl, you can put the dough in the slow cooker.

We set the baking temperature to about 150 degrees. All this can be found in the instructions for your device. The sweetness takes about 40 minutes to prepare, but do not open the bowl for the first 25 minutes, otherwise the dessert will settle. When the first half hour has passed, you can open the lid and check for readiness. This is very simple to do, press on the center and if the biscuit returns to its previous position, then it is ready, if there is a depression left, then bake it a little more.

The finished sweet can be eaten as soon as it has cooled down. This quick multicooker sponge cake recipe is suitable both as an independent delicacy and as a basis for your confectionery masterpieces.

Sponge cake for a multicooker cake

The sponge cake is great as a base for cakes. Therefore, we have selected a simple recipe so that you can appreciate the beauty of this delicacy yourself.

Let's take:

A couple of eggs.
1/2 tbsp. Sahara
1/2 tbsp. flour
Baking powder two small spoons.
A pinch of vanillin

Biscuit in a slow cooker, step-by-step recipe with photos:

Shake eggs and sugar.

Gradually add flour into the foamy mixture, into which the baking powder was mixed in advance, mix manually or at minimum speed.

Grease the container with oil, pour the dough into it and bake for 40 - 50 minutes.

Cut the finished and cooled biscuit lengthwise and then in half. It turned out to be two cakes cut in half or 4 half cakes, depending on your worldview.

What to use as a cream? - whatever your heart desires. You can start this list with jams, marmalade, honey and condensed milk, and end with various mousses or even toppings. We took condensed milk and folded 4 half-cakes into one tall cake with condensed milk. The dessert turned out very tasty and quick.

Recipe for chocolate sponge cake in a slow cooker

Useful tips

— It is advisable to take eggs at room temperature; if you forgot or did not have time to prepare them, then simply put them in warm water for a couple of minutes and then they will quickly warm up.

- Take premium wheat flour, otherwise the dessert will not be very tasty.

- You need to sift the flour thoroughly, this will save you from unpleasant surprises and make the sponge cake more fluffy.

— Instead of baking powder, you can use soda slaked with vinegar.

— Each housewife has her own multicooker, so the names of the modes or the recommended baking time may change. To understand your equipment, you should study the instructions. Most often, the manufacturer indicates the exact cooking time for certain dishes.

How to bake a chocolate fluffy sponge cake in a slow cooker

You can add chocolate flavor to the biscuit by adding cocoa powder to the dough. But this ingredient is very capricious, since if the proportion with flour is incorrect, it helps compact the baked goods. The main rule is to subtract the weight of cocoa from the total amount of flour and do not use it for kneading dough or strictly follow the recipe.

List of ingredients:

chicken egg – 5 pcs.;
wheat flour – 90 g;
cocoa powder – 35 g;
white sugar – 170 g;
vanillin – 0.5 tsp.

Biscuit making process:

In this recipe, it is important to observe not only the ratio of flour to cocoa, but also the number of eggs. You will need 5 large chicken eggs or 6 pcs. small. Separate the whites and put them in the refrigerator.
Measure flour and cocoa and mix together. If you do not use baking powder for the biscuit, then sift the dry ingredients several times through a fine sieve. This will enrich the mixture with oxygen, which will make the baked goods airy.
In a separate container, start beating the egg whites with a pinch of salt. Gradually add sugar and increase mixer speed. Continue whisking the mixture until it reaches a thick consistency. In this case, the grains of sugar should completely dissolve. Instead, you can use powdered sugar with the proteins, but only increase the amount by a third of the sugar weight indicated in the recipe.
Now add the yolks and vanillin extract to the whites. Reduce mixer speed and mix until smooth. Continue beating eggs for 3 minutes. You won't need technology anymore.
Divide the flour into 3 parts and gradually add it to the dough. Mix it with a spatula quickly and as if lifting the bottom layer of the mass to the top. Mix the flour thoroughly until all lumps are separated. You should have a smooth, chocolate-colored dough.
Line the bottom of the bowl with parchment and grease the sides with butter. If you leave the paper completely, then folds may form on the sides of the sponge cake. Pour the dough into the container.
Turn on the multicooker to the “Baking” mode and set the time to 45 minutes. In this case, the cooking temperature should not exceed 140 degrees, otherwise the cake will quickly become dry and may not rise.
Once the chocolate cake is ready, let it cool in the bowl for about half an hour, then remove it using a steamer. Sprinkle powdered sugar on top of the cake and serve.

How to cook honey fluffy sponge cake in a slow cooker

Honey cake is loved not only by children, but also by adults. The sponge cake can also be honey-flavored. But to make it fluffy, you need to use liquid honey and whisk it thoroughly with other ingredients.

List of products according to the recipe:

medium-sized chicken egg – 6 pcs.;
white sugar – 180 g;
liquid honey – 2 tbsp. l.;
wheat flour – 190 g;
baking powder for dough – 1 tsp;
extra salt - a pinch;
butter for greasing the bowl.

Recipe for sponge cake with honey:

For a fluffy cake, the eggs must be fresh and at room temperature. Separate the yolks from the whites and grind with half the sugar. Heat the honey in a water bath, but do not let it bubble. Add it to the yolks in a thin stream and beat thoroughly with a mixer.
Beat the chilled whites at minimum speed with salt, add the second half of the sugar. Increase your speed. Your whites should turn into elastic foam. Combine them with the yolks. But now knead the dough with a silicone spatula.
Mix the baking powder well with the flour so that it is distributed evenly throughout the mixture. Then sift the powder 2 times and add it into the dough in small portions. Knead the dough again until smooth.
The bowl should be greased with butter and sprinkled with semolina. Slowly pour the biscuit dough into it and place it in the multicooker. Bake the crust for 50 minutes on the “Baking” setting.
If you want to cut the sponge cake into cake layers and spread it with cream, then it should be cooled on a wire rack for about 2 hours. Then apply the cream and leave the cake to soak for another 3-4 hours.

Making a delicious biscuit with kefir

A kefir sponge cake in a multicooker is baked in exactly the same way as similar products, but without the use of a fermented milk drink. If you need a tender and tasty treat for breakfast, we recommend using the recipe described below. For this you need to prepare:

fresh chicken eggs – 2 pcs.;
store-bought kefir 2.5% fat – a full glass;
fine white sugar - a full glass;
wheat flour - 2 full glasses (a little more is possible);
table soda – ½ small spoon;
semolina – 20 g;
vegetable oil – 5 large spoons (in the dough);
chopped cinnamon - a small spoon;
vanillin - a small bag;
vegetable oil - a large spoon (for greasing dishes).

How to cook chiffon fluffy sponge cake in a slow cooker

The cake received this name for its delicate taste and special splendor. But at the same time, the biscuit turns out moist inside. This is achieved by the presence in the recipe of vegetable oil and twice the amount of protein relative to the yolk.

Required ingredients:

boiled water – 175 ml;
yolk – 4 pcs.;
protein – 8 pcs.;
wheat flour – 225 g;
granulated sugar – 180 g;
cocoa powder – 60 g;
vegetable oil – 125 ml;
baking powder – 10 g;
baking soda and salt - ¼ tsp each.

Recipe:

Heat the water, add cocoa powder, bring to a boil and cook for 5 minutes. Then cool the liquid and strain. Grind the yolks with 180 g of sugar and beat until fluffy.
Pour vegetable oil and cocoa into the yolks, beat the mixture thoroughly. Mix baking soda, salt and baking powder with flour, sift 2 times. Immediately pour the entire mixture into the dough and mix.
Beat the cold whites with the rest of the sugar (45 g) until peaks appear. Separate a quarter and add to the flour mixture. Then add the rest of the whites and knead the mixture using the folding method.
Since the dough contains vegetable oil, the bowl does not need to be greased before baking. Fill it with dough and set it to cook on the “Baking” mode, but increase the time to 50 minutes. Let the crust cool before serving. You can decorate the top of the cake with chocolate glaze or berries.

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

Modern housewives have improved the classic biscuit recipe so much that they even add lemonade to it. Thanks to citric acid and bubbles in the drink, the cake is airy and quickly soaked. In addition, you can add an unusual taste and color to your baked goods if you use Sprite, Fanta or Coca-Cola.

List of required ingredients:

premium wheat flour - 3 tbsp.;
refined vegetable oil – 1 tbsp.;
white sugar – 1.5 tbsp;
lemonade – 1 tbsp.;
baking soda – 1 tsp;
large chicken eggs – 4 pcs.

Description of biscuit preparation:

Break eggs at room temperature into a bowl, add sugar and beat until the color of the liquid changes. Add lemonade and vegetable oil to the eggs. Beat the mixture thoroughly with a mixer until smooth. Vegetable oil must be odorless so as not to spoil the taste of the baked goods. And the amount of sugar should be adjusted depending on the type of drink, otherwise the biscuit may become too sweet. Also use lemonade from a freshly opened bottle.
Mix the baking soda well with the flour and sift the mixture 2-3 times. Add it to the dough and beat with a mixer. At the same time, you will get it liquid, similar to semolina porridge.
Cover the bowl with parchment; there is no need to grease it additionally. Pour the dough into it. Set the multicooker to the “Bake” function. But the time must be increased to 60 minutes. If after the specified time the cake is not yet ready in the center, then increase the time by another 20 minutes.

How to properly shape and bake a product?

Before preparing a milk sponge cake in the Redmond multicooker, the bowl of the eclectic device must be greased with vegetable fat. Next, sprinkle the bottom with semolina and lay out the entire previously mixed base. After this, the multicooker needs to be tightly closed and the baking mode set. By the way, in some devices this program is called “Frying”.

The milk cake should be cooked in this manner for 60 minutes. If after the specified time the cake is not completely baked, then it must be left in the heating mode for ¼ hour.

How to make a fluffy sponge cake with milk in a slow cooker

The basis for a sponge cake can be not only eggs. Housewives use milk instead. In addition, if you replace it with soy, the dessert will be suitable for vegetarians or people on a diet. Preparing biscuit dough is very simple, because you don’t need to beat eggs separately.

Recipe Ingredients:

pasteurized milk - 1 tbsp.;
granulated sugar - 1 tbsp.;
flour of any kind - 1.5 tbsp;
baking soda – 1 tsp;
vinegar 6% – 0.5 tsp;
oil for greasing the bowl.

How to bake a sponge cake without eggs:

Warm the milk to room temperature and pour into a container. Add sugar to it. Stir the liquid with a spoon. Continue whisking until the sugar is completely dissolved.
Quench the soda with vinegar and add to the milk. Sift the flour and add it to the dough. Mix it thoroughly so that there are no lumps. Immediately pour the pre-greased multicooker into the bowl.
Bake the cake at 140 degrees for 45 minutes. Be sure to check readiness with a toothpick. After baking, leave the cake to cool in the bowl. Milk sponge cake goes well with buttercream and caramelized fruit.

How to quickly prepare a fluffy sponge cake in a slow cooker

Not all housewives are able to bake biscuit dough with the separation of whites and yolks. In this case, try making a sponge cake using a quick recipe, in which you just need to mix all the ingredients, but in a certain sequence.

Take these products:

sifted flour - 180 g;
white sugar – 180 g;
chicken eggs – 4 pcs.;
fruit flavoring – 3 drops;
slaked soda with vinegar - 1 tsp.

How to make a quick biscuit:

Unlike most sponge dough recipes, in this case the eggs must be completely cooled. Measure other ingredients according to recipe.
In a deep bowl, beat eggs with sugar until fluffy. At the same time, the mass will become thick and acquire a light shade.
Pour the flour into the eggs, immediately pour in the slaked soda, flavoring and beat the mixture with a mixer. Continue kneading the dough until the lumps of flour are completely dissolved.
Grease the bowl with any oil or line it with parchment. Pour the dough into the multicooker container, close the lid and select “Baking” from the menu. Increase the time to 50 minutes. Be sure to let the finished cake cool before taking it out.

How to cook a fluffy sponge cake with sour cream in a slow cooker

Baking with sour cream turns out to be the most tender. You can also bake a biscuit based on it, which will become the basis for a birthday cake or pastries. The most delicious dessert is made with butter cream.

List of recipe ingredients:

premium flour - 2 tbsp;
large chicken eggs – 6 pcs.;
granulated sugar - 1 tbsp.;
sour cream of any fat content - 1 tbsp.;
baking soda – 0.5 tsp;
butter – 20 g.

Cooking process:

Remove the eggs from the refrigerator in advance, separate the yolks from the whites. Place them in a bowl, add sugar and beat well until the mixture begins to turn white. Add sour cream to the yolks. Now the dough must be beaten vigorously with a mixer at the highest speed.
Sift the flour several times. This will allow the dough to rise during baking and become airy. Combine the flour with the yolks, but now stir the mixture with a spoon.
Wipe a separate container with a paper towel, transfer the whites into it and leave to cool. Then add a pinch of salt and beat at medium mixer speed until a stable mass appears.
Fold the whites into the dough in small portions. Mix it from bottom to top using a silicone spatula. After the last portion of whites, add soda slaked with vinegar and knead the dough again.
Grease the bottom and walls of the bowl with butter, fill with dough and set to cook on the “Baking” mode. For sour cream biscuit, a cooking time of 45 minutes is enough. Allow the cakes to cool thoroughly before using.

How to make a fluffy sponge cake with kefir in a slow cooker

Fermented milk products are the basis of most baked goods. Biscuit was no exception. If sour cream has a thick consistency, then kefir is liquid. Due to this feature of the product, the number of eggs should be reduced so as not to disturb the ratio of liquid ingredients in the dough.

Products for the recipe:

medium-sized chicken egg - 3 pcs.;
butter – 100 g;
white sugar - 1 tbsp.;
vanillin - on the tip of a knife;
wheat flour – 2 tbsp;
high fat kefir – 1 tbsp.;
soda slaked with vinegar - 0.5 tsp.

How to cook a biscuit in a slow cooker:

Beat the eggs into a blender bowl, add sugar with vanilla and softened butter. Beat the mixture for 5-7 minutes.
Quench the soda with vinegar or citric acid, then combine with the egg mixture. Sift the flour and add one tablespoon at a time into the dough, stirring constantly.
Lastly, pour in kefir at room temperature and mix the biscuit thoroughly. Prepare it immediately after kneading using the “Baking” mode. Leave the temperature and time as indicated in the program. After baking, do not immediately remove the sponge cake from the bowl, but let it cool.

Recipe for making sponge cake in a slow cooker

Kitchen equipment: multicooker; mixer; bowl for kneading dough; a large dish for the finished cake; a long sharp knife or a special string for cutting biscuits.

Ingredients

Flour	500 g
Eggs	3 pcs.
Milk	200 ml
Sugar	180 g
Baking powder	10 g
Vegetable oil	6 tbsp. l.
Butter for greasing the bowl	30 g

Preparing the biscuit

Beat eggs with sugar using a mixer until the mass increases 2-3 times in volume.
Pour in vegetable oil and milk, add flour and baking powder.
Generously grease the multicooker bowl with butter and pour in the dough.
Bake the sponge cake in the “Baking” mode for 80 minutes.
Ready! It’s very easy to prepare a sponge cake in a slow cooker, but while it’s cooling, make the cream.

Following my advice, you will bake the perfect sponge cake quickly and easily, and also make a delicious sponge cake with a loose structure and a delicate layer of cream.

Custard is a traditional type of cream for sponge cake. You can also cook it in a slow cooker.

Preparing the cream

Ingredients

Milk	250 ml
Sugar	90 g
Egg	1 PC.
Flour	2 tbsp. l.

Set the multicooker to Multicook mode.
Beat the egg with sugar, flour and a few tablespoons of milk.
Pour the remaining milk and egg mixture into the multicooker bowl.
Stirring thoroughly, cook the cream until thickened. This will take approximately 10 minutes.

Assembling the cake

Cut the cooled sponge cake into 3 equal layers. It is convenient to do this with a special string for cutting biscuits, but a long, sharp knife will do.
Spread the cakes with cream - and the simplest sponge cake is ready!

You can eat it right away, but it is better to let the sponge cake soak in the cream for at least 1 hour, and if the cakes seem a little dry, then soak them with a small amount of sugar syrup, syrup with rum or coffee.

Bon appetit!

Video recipes

This wonderful video tutorial clearly demonstrates the entire process of making a sponge cake, a simple and delicious cream for a sponge cake, as well as assembling and decorating the finished cake.

Decoration

There are a great many ways to decorate a sponge cake. The easiest way is to decorate the cake with the remaining cream and sprinkle with nuts, but you can also pour melted chocolate over the dessert and sprinkle with chocolate shavings, cover with fondant and decorate with fruit.
I consider chocolate and fruit the easiest way to decorate a sponge cake at home, and mastic is suitable for decorating festive desserts for special occasions.
Professional confectioners decorate sponge cakes with fondant for weddings and anniversaries and prepare complex decorative elements from it. A sponge cake with fruit will be a wonderful decoration for a cozy home feast; the main thing is to decorate the dessert with fresh fruit immediately before serving.

How to cook a biscuit in boiling water in a slow cooker

Biscuit dough in boiling water turns out fluffy and rises well, but it remains moist inside, which means it is well soaked in syrups. Therefore, confectioners prefer to use this recipe as a base for cream cakes.

List of required ingredients:

large chicken eggs - 4 pcs.;
premium flour - 1.5 tbsp;
fine white sugar – 1 tbsp.;
odorless vegetable oil - 3 tbsp. l.;
table vinegar 6% and soda - 1 tsp each;
hot water - 3 tbsp. l.;
vanillin - to taste;
butter – 50 g.

Lush sponge cake recipe:

Do not separate the eggs into whites and yolks, but leave them for 20-30 minutes at room temperature. Break them into a deep container and beat with a blender at high speed. Then pour sugar into the bowl and continue whisking until foam forms.
Measure out the flour, sift it directly into the eggs, add vanillin. Stir the mixture. Take baking soda into a spoon, quench it with vinegar and add it to the dough. Add vegetable oil with boiling water to it. Whisk the ingredients together thoroughly. The dough will be liquid.
Grease the multicooker container with butter or creamy margarine. Pour the biscuit into it and set the “Baking” mode. Increase the time to 65 minutes. Before cutting the cake and covering it with cream, the dough should cool for 2-3 hours.

Making a fluffy sponge cake in a slow cooker is quite simple. But for this you need to know the technology of kneading dough and strictly follow the specified quantities of ingredients in the recipe. Bon appetit!

The nuances of preparing chocolate sponge cake in a slow cooker

Sift flour

To properly prepare chocolate sponge cake in a slow cooker, you need to follow a few simple rules. They allow you to achieve the necessary airiness of the dough and a special taste.

To make the dough porous and rise well, you need to sift the flour immediately before cooking. It fills with air and gives volume. A tall sponge cake will satisfy the taste of the most demanding housewife.
The finished dough does not tolerate low temperatures and drafts. It weathers and shrinks very quickly; to prevent this from happening, you must immediately begin baking the cakes.
If the sponge cake has risen well, but is constantly opened to make sure it is ready, it will turn out to be spoiled. Do not lift the multicooker lid not only during baking, but also for another 10 minutes after turning it off.
Whipped whites are easy to check for stability. You need to scoop them into a spoon and turn them over the cup. If the mass does not fall out, then the whites have been whipped enough.
To cut the cake along the side, it is advisable to use a thin fishing line. It makes the separation process more subtle and does not break the dough like a knife.

You can decorate the top crust with whipped cream and make a layer out of it. To make a biscuit in a multicooker very tasty, you must follow the basic rules, adhere to the proportions and recipe.