Simple sponge cake in a slow cooker

This multicooker sponge cake recipe includes only three ingredients: chicken eggs, granulated sugar and wheat flour. I use a glass with a capacity of 200 ml, and medium-sized eggs. In addition, you can add vanillin or vanilla sugar to the dough — then this simple biscuit will sparkle with new shades of taste and aroma. If you want to bake a classic biscuit in the oven, immediately turn it on to heat at 180 degrees.

So, wash and carefully, so as not to damage the shell, dry the eggs with a towel. Carefully separate the whites from the yolks — the most convenient way to do this is to break the egg over a bowl and pass the white through your fingers. This way the yolk remains in your hand — transfer it to another bowl.

Combine the yolks with granulated sugar.

Using a mixer, beat everything until a fluffy, homogeneous mass is obtained, which will be several times larger than the original volume of yolks and sugar. This usually takes me about 3 minutes.

We wash the whisks, dry them and move on to beating the whites. We begin to beat at the slowest speed. When light foam appears, increase the mixer speed to medium, without ceasing to beat. When the foam becomes finely porous and large bubbles disappear, increase the speed to maximum and beat the whites until the mass begins to hold its shape. This means that when you turn the bowl over, the protein foam should remain in the same place and not even ripple. Only then have you done everything correctly and the sponge cake in the slow cooker will turn out tall and airy.

We return to the yolks — sift the flour into them and add a couple of tablespoons of whipped protein foam.

Very carefully, without sudden movements, stir the flour into the yolk mixture. We scoop the dough from below and, moving the spatula closer to the edge of the dish, repeat the movement. I hope I explain clearly…

Then add the whites to the dough in parts and carefully mix everything again until all the ingredients are completely combined.

You should get a non-liquid biscuit dough — very airy and almost weightless. It does not flow, but seems to flow slowly in ribbons from the shoulder blade.

Since we will be preparing a simple sponge cake in a slow cooker, we grease the bowl with literally half a teaspoon of oil. Place the biscuit dough in it and turn on the Baking mode. Time — 1 hour. This is for my Scarlett multicooker, 700 Watt. If you have a more powerful device, it will take less time, so after 40 minutes, check the readiness of the sponge cake with a wooden skewer. If it comes out dry from the sponge cake, it is ready. We cook this biscuit in the oven for 40-50 minutes at 170-180 degrees.

We made such a fluffy and very tall handsome biscuit in a slow cooker. Remove the bowl from the appliance, let the baked goods stand for 5-7 minutes and remove the sponge cake using the steam insert.

Cool the finished biscuit completely, and then do with it as you wish: cut it and eat it like that, or cut it into shortcakes and prepare a cake.

Happy baking, friends, and bon appetit! By the way, try charlotte with apples in a slow cooker — I’m sure you’ll be delighted!