Sponge in a slow cooker

Ingredients

• eggs – 5 pcs
• sugar – 1 glass
• plain flour – 4 tbsp
• potato starch – 4 tbsp
• vanilla sugar – 10 g
• baking powder – 1 tsp

Method

1. Step 1

   The container must be degreased. I take a slice of fresh lemon and wipe the inside of the mold well, then wipe dry with a towel.

   
2. Step 2

   Eggs must be chilled. At maximum mixer speed, beat the eggs until foamy, gradually add sugar (250 g) and continue beating at the same speed for about 10 minutes. The mass will lighten and increase at least 2 times.

   
3. Step 3

   Turn off the mixer and sift the flour, starch and baking powder into the egg mass, turn on the mixer at minimum power, gradually increasing it, and mix everything until smooth.

   
4. Step 4

   Lubricate the inside of the multicooker bowl (I have a diameter of 22 cm) with refined sunflower oil and sprinkle flour on top to the very top, because... The sponge cake rises perfectly when baked.

   
5. Step 5

   Pour the dough into the bowl and place it in the slow cooker.

   
6. Step 6

   We set the “Oven” mode and set the time to 1 hour. During this time, do not open the lid!

   
7. Step 7

   When the baking time is over, remove the bowl from the multicooker and leave the biscuit to cool completely.

8. Step 8

   Using a silicone or wooden spatula, carefully go around the edges of the sponge cake, place a steaming sieve on the bowl and turn the sponge cake onto it. My biscuit turned out to be 7 cm high.

9. Step 9

   The taste of a sponge cake from a multicooker is slightly different from a sponge cake in the oven - it is more moist. But despite this, it is very porous and delicate. Ideal for cake.