Classic sponge cake in a slow cooker on baking powder

Step-by-step cooking

1. Step 1:

   

   Beat eggs for 5 minutes at low speed, gradually adding sugar and vanilla sugar. Then increase the speed to the maximum and beat the egg mass for another 10-15 minutes. Mix flour with baking powder and starch, sift the mixture 2-3 times.

2. Step 2:

   

   The time of whipping the egg mass depends on the mass of your mixer, but you should get an air mass that has turned white and increased in volume several times. If you swipe your finger and the furrow does not disappear, then the mass is whipped enough.

3. Step 3:

   

   In the egg mass, add the flour mixture in several portions, gently stirring after each addition. It is very important to preserve the air structure of the whipped mass. The finished dough turns out light and creamy. Turn on the slow cooker to the "Heating" mode, put a piece of butter. When the oil melts, lubricate the bottom and walls of the bowl with it.Pour the finished dough into the bowl.

5. Step 4:

   

   Baked a biscuit in the "Baking" mode for 50 minutes. After the signal about the end of the program, I did not open the lid, left it on "Preheating" for 15 minutes. It turned out not enough. Added another 20 minutes on "Baking ". Take out the bowl with the sponge cake from the slow cooker and let it stand for 5 minutes.

6. Step 5:

   

   Turn the biscuit on the grill and let it cool. Height - 10 cm! In principle, you can eat a ready-made biscuit and so. The dough in the slow cooker is baked evenly, does not dry out and does not burn.

7. Step 6:

   

   I divided in half, smeared the bottom cake with vanilla custard and covered the top with chocolate icing. It turned out to be elegant and very tasty.