Usuba
Fluffy Sponge Cake in a Multicooker
A tender and airy sponge cake made in a slow cooker. The batter is prepared with whipped egg whites and yolks, which makes the pastry porous and light. Perfect as a standalone treat or as a base for a cake.
- Total
- 60 min
- Standard serving
- 71.6 g
Ingredients
Total 7
Instructions
- 1
Step 1
Separate the whites from the yolks.
- 2
Step 2
Add a glass of sugar to the egg yolks and beat with a mixer until fluffy and white.
- 3
Step 3
Add a pinch of salt to the pre-chilled egg whites.
- 4
Step 4
Whip the egg whites until stiff peaks form.
- 5
Step 5
Carefully fold the whipped egg whites into the mixture of yolks and sugar, stirring from bottom to top.
- 6
Step 6
Sift flour into the dough.
- 7
Step 7
Add baking powder.
- 8
Step 8
Pour in the vanillin.
- 9
Step 9
Carefully fold the flour into the batter using a silicone spatula, mixing from bottom to top.
- 10
Step 10
Grease the bottom and sides of the multicooker bowl with butter.
- 11
Step 11
Pour the batter into the prepared bowl. Bake on «Baking» mode for 50 minutes.
- 12
Step 12
After baking is complete, do not open the lid immediately. Leave the sponge cake in the slow cooker for 10 minutes. Check for doneness: a ready sponge cake should be porous and not moist.
- 13
Step 13
Remove the sponge cake using a steamer container. Place it in a bowl and flip it over.
- 14
Step 14
Let the sponge cake cool completely.
- 15
Step 15
Decorate the finished sponge cake with powdered sugar and serve, or cut it into layers and fill with cream.
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