19.09.2023

Airy sponge cake made with egg whites, prepared in a slow cooker. Sponge cake with whites (angel sponge cake) in a slow cooker Ingredients for sponge cake with yolks

The white biscuit is very tender, porous, snow-white, and elastic. The crumb comes out like a sponge.

It often happens that after preparing a dish, proteins remain. You can make a biscuit from them. It will even be better if the whites stand in the refrigerator for a couple of days. The whites will “age” and the biscuit will turn out even better.

Under no circumstances should the mold for such a biscuit be greased with anything. You can only lightly sprinkle it with water. The biscuit rises, clinging to the walls of the mold, as if sticking to it. For the same reason, such a biscuit does not need to be baked in a silicone mold. But in a form with a non-stick coating (for example, like in a multicooker bowl), a sponge cake with whites will bake perfectly.

When you want to prepare such a sponge cake in a large-diameter mold, the sponge cake will collapse in the middle during baking under its own weight. Therefore, it is advisable to bake such a sponge cake in a mold with a hole in the middle. If there is no such mold, you can place a glass glass in a regular round baking dish, thereby imitating a mold with a hole. Or you can bake it in a rectangular pan.

Angel sponge cake must be cooled upside down in the pan, otherwise it will settle. This biscuit can easily be cut into 2-3 layers. It goes well with creams based on cream with berries or butter.

If such a sponge cake is baked in the oven, the baking time will be 35 minutes at 180 ºC.

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 for a holiday table, you want to spread it with any jam and 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.

A very tender, light and appetizing biscuit made from raw proteins.

Thanks to the fact that baking is prepared in a slow cooker, you can save your time and create a bright pie in just 30-40 minutes.

The crumb turns out to be very light, tender, elastic and colorful. This pie is great for “recycling” leftover proteins. You can use the leftover eggs and make an original light dessert that all your guests will love.

To prevent the cake from “sinking” after production, it should not be removed from the mold while it is hot. It is also not recommended to cover the walls of the mold with any fat.

By sprinkling the mold with water, you can create a soft and light white sponge cake.

If you are preparing a pie with egg whites in a large pan, the middle of the sponge cake may fall through. To avoid this, you need to place the glass beaker in a fireproof mold.

Protein biscuit, recipe with photo

Ingredients:

- - raw proteins (3 pcs.);
  - sugar (25 grams);
  - flour (40 grams);
  - citric acid (1/4 tsp);
  - salt (pinch);
  - powdered sugar (75 grams).

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Cake lovers know better than anyone else that the basis of this nutritious and amazing dessert is the cake layer. And there are a lot of varieties of such cakes: from shortbread to biscuit and even waffle. But today we will talk about a sponge cake made with chicken yolks in a slow cooker. The baked goods have a certain friability, much more distinct than that of shortcrust pastry.

A sponge cake made with yolks in a slow cooker turns out very amazing. When preparing it, you may feel that the dough is thick and will not rise at all. But this is not so - the cake rises well, but only if it is not disturbed during cooking. Time gives crumbly quality to baked goods. Let the workpiece sit on the table for about half an hour and it will slightly harden to the state we need. This cake layer can be used to make a cake or fruit pie, it all depends on your imagination and ingenuity.

In a slow cooker you can bake a huge number of biscuits for all occasions: from to, or. And also many other biscuits, recipes for which you will find.

Ingredients for sponge cake with yolks

Chicken yolks – 4 pieces;
Granulated sugar – 1/3 cup;
Baking powder – 1 teaspoon;
Wheat flour – 1 cup;
Vanillin – 1 grams.

Total cooking time– 1 hour 10 minutes.
Number of servings – 4.

1. First of all, as when preparing a classic sponge cake, you need to start with the eggs. First, separate the whites from the yolks. You won't need the first ones anymore and can put them aside. Combine the yolks with granulated sugar and beat for 7 minutes. So, instead of a rich yellow mass, we should have a white and thick egg mixture. It is worth remembering that whites love salt, and yolks love sugar. And when beating the yolks, salt is no longer used.

2. Pour vanillin, baking powder and wheat flour into the already thick mixture. But you don’t need to use the flour all at once - add it to the bowl in portions and beat the mixture at the same time. At first it will harden and fall apart, but keep whisking and the mixture will soon become thinner again.

3. It is better to place parchment paper (oiled or waxed) on the bottom of the multicooker pan - this will make it easier to remove the cake without damaging it. We put the dough into the pan, and there is no need to spread it; in the process it will spread and be evenly distributed. Set the “Baking” mode and the cooking time to 1 hour. Do not open the multicooker lid, even for a minute! The cake will immediately settle. After the multicooker beeps, turn it off, but do not open the lid for another 5-10 minutes.

4. The sponge cake with yolks is ready! Now it can be used to make pies or cakes.

5. As an option, I suggest covering the cake with chocolate, melted in a microwave oven or in a water bath.

Can be enjoyed with tea. Bon appetit!

A very tender, light and appetizing biscuit made from raw proteins.

Thanks to the fact that baking is prepared in a slow cooker, you can save your time and create a bright pie in just 30-40 minutes.

To prevent the cake from “sinking” after production, it should not be removed from the mold while it is hot. It is also not recommended to cover the walls of the mold with any fat.

By sprinkling the mold with water, you can create a soft and light white sponge cake.

If you are preparing a pie with egg whites in a large pan, the middle of the sponge cake may fall through. To avoid this, you need to place the glass beaker in a fireproof mold.

Protein biscuit, recipe with photo

Ingredients:

- - raw proteins (3 pcs.);
  - sugar (25 grams);
  - flour (40 grams);
  - citric acid (1/4 tsp);
  - salt (pinch);
  - powdered sugar (75 grams).