Fluffy Lemonade Sponge Cake from the Slow Cooker

Incredibly tender, soft, fragrant, light and simple! A fluffy and airy sponge cake is baked in a slow cooker from lemonade dough. Itʼs amazing: springy, spongy and very aromatic, with a bright lemonade flavor. This biscuit can be baked both in a slow cooker and in the oven!
cook time: 3h
Logan Winslow
Fluffy Lemonade Sponge Cake from the Slow Cooker

Nutrition Facts (per serving)

357
Calories
17g
Fat
43g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Sugar 270 g
Wheat flour 400 g
Eggs (large) 4 pc
Vegetable oil 200 ml
Baking powder 10 g
Vanilla sugar 1 tbsp
Lemonade 200 ml

Recipe instructions

Step 1

Step 1
How to bake a sponge cake in a slow cooker so that it turns out fluffy and airy? Everything is very simple. To begin, prepare the necessary ingredients according to the list. Take the highest grade flour. Large, selected eggs are needed; if the eggs are small, take 5-6 pieces. Vegetable oil, preferably sunflower oil without a characteristic odor. Lemonade — any yellow color.

Step 2

Step 2
Beat the eggs with a mixer or in a food machine with sugar and vanilla sugar until fluffy. The mass should increase in volume by about 3-4 times.

Step 3

Step 3
Continuing to beat, pour in the vegetable oil and lemonade. The mass will immediately liquefy greatly.

Step 4

Step 4
Sift the flour with baking powder and add it to the dough in parts, beating each time until smooth at the lowest speed. You can also mix with a spatula, but then flour lumps may remain in the dough. It may take you more or less flour than it did for me. Focus on the consistency of the dough.

Step 5

Step 5
The dough will turn out like liquid sour cream. It will be a little more liquid than a classic sponge cake.

Step 6

Step 6
Pour the dough into the multicooker bowl. There is no need to lubricate the bowl with anything. There is already enough oil in the dough.

Step 7

Step 7
Set the multicooker to the “Bake” mode and bake the biscuit for about 65 minutes (or 1 hour 5 minutes like mine). It is advisable not to open the multicooker, otherwise the biscuit will settle. After the signal, set the time for another 60-65 minutes. There is no need to turn this biscuit over. It will brown well on top. Since everyone’s multicooker is different and the baking temperature can also be different, use your equipment as a guide for the time. My baking temperature is 130 degrees.

Step 8

Step 8
After baking is finished and the beep sounds, turn off the multicooker. Leave the biscuit to cool for another 20 minutes, covered.

Step 9

Step 9
Then invert the bowl of baked goods onto the racks (the sponge cake will not fall out of the bowl) and leave to cool until completely cooled.

Step 10

Step 10
This is what the finished biscuit looks like in cross section. It was evenly baked, fluffy, spongy, airy and soft. Bon appetit!

Additional rubrics

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