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