Classic sponge cake in a multicooker

8 servings

60 minutes

Classic sponge cake is a delicate and airy dessert rooted in French culinary tradition. Its base of eggs, flour, and sugar creates a light yet rich flavor with subtle vanilla notes. In a multicooker, it turns out especially soft and evenly baked, preserving the fluffiness of the batter. The sponge is perfect as a standalone treat with tea or coffee and can also serve as a base for complex desserts like cream or fruit cakes. Due to its simplicity and versatility, this recipe is a favorite among home bakers, creating an atmosphere of warmth and coziness in any home.

Energy value per serving

• Calories: 222.9
• Proteins: 6.5g
• Fats: 4.3g
• Carbohydrates: 39.2g

Ingredients

• Chicken egg: 5 pc
• Sugar: 1 glass
• Wheat flour: 1 glass
• Vanillin: 1 g

Cooking steps

1. Beat the eggs with sugar into a fluffy white foam. Whisk with a mixer for about 10 minutes. Add vanilla.

   Required ingredients:

   • Chicken egg: 5 piece
   • Sugar: 1 glass
   • Vanillin: 1 g

2. Then carefully sift the flour. Lift the dough with a spoon from bottom to top to knead the sponge cake batter. I do not recommend beating the sponge cake batter with a mixer! It is important to preserve the fluffiness of the batter.

   Required ingredients:

   • Wheat flour: 1 glass

3. Grease the bowl of the multicooker with oil. Pour in the batter. Insert the bowl into the multicooker. Set the 'baking' mode.

4. Bake the classic sponge cake in a multicooker for 60 minutes.

5. After the signal, remove the biscuit using a steamer basket and let it cool.