? Fluffy Biscuits (Sponge Cake) in a Multicooker

" Ingredients:
Flour - 1 cup
Eggs - 4 pcs
Sugar - 1 cup
Vanilla sugar - 1 packet
Butter - 10 g (for greasing the bowl)
Cup - 200 g

My posted recipes originate at JLA FORUMS

" Preparation:
1. I used eggs from the refrigerator. Separate the egg whites from the yolks. 2. Whisk the egg whites at high speed until they form stiff peaks.
3. Add sugar and vanilla sugar in small portions, continuing to whisk until they form stiff peaks. Then, again, while continuing to whisk, add the egg yolks one by one. Each egg yolk should be completely mixed with the egg white mixture.
4. Add the sifted flour in small portions, stirring it from the bottom up with a wooden spatula.
5. You will get a fluffy, tender dough. Grease the multicooker bowl well with butter. If you have a bowl with thin walls, line the bottom with parchment paper. I have a bowl with an enamel coating and thick walls, so I didn't line it. Transfer the dough to the bowl and smooth it out.
6. Close the multicooker, set the mode to "Baking" for 50-80 minutes. Why such a range? The power of multicookers varies. If your multicooker has high power, then 50 minutes will be enough to bake a biscuit. My multicooker is not very powerful, so my biscuit baked for 80 minutes. I advise you to open the lid of the multicooker after 45 minutes of baking. If the top of the biscuit is raw, close the lid and bake further. Don't worry, the biscuit itself will not collapse. Remove the ready biscuit from the bowl and cool it.
7. Then do as you please. Serve a delicious fluffy biscuit, prepared in a multicooker, sprinkled with powdered sugar, or cut it into 2-3 layers and layer it with cream or jam.

Notes:

In this recipe, "biscuit" means a light sponge cake, not an American-style biscuit.

The ingredient line "Cup - 200 g" means the recipe uses a 200 ml measuring cup for both the flour and sugar.

Cold eggs are easier to separate, but for maximum volume, it helps to let them sit at room temperature for a short time before whipping.

Make sure no yolk gets into the egg whites, or they may not whip properly.

Beat the egg whites until stiff peaks form, but do not overbeat them.

Add the flour gently and fold it in carefully so the batter stays light and airy.

Do not stir the batter too vigorously after adding the flour, or the sponge may lose volume.

Grease the multicooker bowl well so the cake releases more easily after baking.

Since multicooker power varies, the baking time may differ. Start checking for doneness at about 50 minutes.

The cake is ready when the top looks set and a toothpick inserted into the center comes out clean.

Let the sponge cool a little before removing it from the bowl.

This sponge cake can be served plain, dusted with powdered sugar, or sliced into layers and filled with jam, whipped cream, custard, or frosting.

For extra flavor, you can add lemon zest or a little more vanilla.

Store the finished cake covered so it does not dry out.


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