Sponge cake in a Panasonic multicooker

Sponge cake in a Panasonic multicooker

Category: Bakery products

Ingredients
Egg (50-60g each)	6 pcs.
Sugar	1 glass
Lemon acid	1/2 tsp
Vanilla sugar	1 tsp
Wheat flour	2/3 cup
Starch	1/4 cup

Cooking method

• Beat the whites with citric acid at low speed until foam forms, then, gradually adding half of the sugar, continue beating at high speed. Whisk until firm peaks. Beat the yolks with the remaining sugar until a light yellow, almost white mass is obtained, add vanillin. Sift the flour and starch into yolks, add 1/3 of the whipped whites and mix gently (with a spoon). Introduce the remaining proteins, also stirring with rotary movements. Grease the bottom and sides of the multicooker with oil, sprinkle with semolina. Carefully lay out the biscuit dough, flatten. Baking program 60 minutes, switch off and do not touch for 15 minutes. Then open the lid, cool in a saucepan and put on a dish.

Cooking program:

Baking 60 minutes

Note

Glass 250ml (not multicooker!)
The biscuit turns out to be high, you can cut it into several cakes and make a cake.

Similar recipes

Gingerbread sponge cake in a multicooker Panasonic (Lika)

Sponge cake "turtle" (uyla9541)

Classic biscuit with heating (alocasia)

[Andreevna]

Andreevnawhat a "fluffy" biscuit!

[Yana]

Yana, Thank you. This is my favorite recipe. You can certainly be lazy and not separate the yolks from the whites, but it seems to me that the biscuit turns out to be a little different. It was much lower in the oven, thanks to the toon!

Yes, my biscuits do not rise higher than 5 cm, I'll try this one, well, it can't and it won't work

[Celestine]

Celestine, I'm sure it will work! The main thing is to do everything as in the recipe.

Yes, my biscuits do not rise above 5 cm, I'll try this one, well, it can't and it won't work

The same trouble ... I kind of did it according to the recipe, and held it for 15 minutes after turning it off, but the biscuit still turned out to be small. But here's what I noticed when I opened the lid: the biscuit itself was shriveled, and there were traces of dough on the lid, that is, it turns out that it first rose to such a size, and then sank like that. What am I doing wrong?

[Vlad]

Vlad , I don't even know what to answer you. Did you follow the recipe strictly? Whipped the squirrels well, to the peaks (a white fluffy lump that does not want to fall off the spoon), put the starch? And it is also very important to carefully mix the proteins into the dough. Maybe put a little more flour, but I get it from this amount. They have already baked on the Good Cook according to this recipe, all of them turned out to be high and baked. Or maybe try to open the lid early?

If the products are laid correctly, then check how you whisk: it does not take a long time. The mistake of many is to mix with flour for a long time. When we add flour, you need to knead for a few seconds, you can manually, otherwise the dough is tightened, settles and becomes heavy, it will not rise. And there may also be a mistake: if a biscuit is being baked, it cannot be shaken, especially in the first 20 minutes. Therefore, it is not recommended to open the oven (if there is one).

Thank you very much!!! The biscuit came out better than before, I just beat it badly. But I still have a question about the omelet, the recipe says that it needs to be done for 12 minutes, and in my baking mode, the cooking time is from 20 minutes. I think that is the case for everyone, and what should be done?

Thank you very much!!! The biscuit came out better than before, I just beat it badly. But I still have a question about the omelet, the recipe says that it needs to be done for 12 minutes, and in my baking mode, the cooking time is from 20 minutes. I think that is the case for everyone, and what should be done?

Vlad, I'm glad the biscuit turned out better. Next time, I hope it will be gorgeous! Indeed, a lot depends on how you beat the whites (with citric acid they beat faster and better).
Yes, I also made such an omelet yesterday, though at first I fried onions with bell peppers and tomatoes on baked goods, and then I added the omelet mass. Turned off forcibly after 12 minutes. I agree that it makes no sense to do it in the cartoon. And now I thought, could I try to do it on a steam program? If you do it before me, write.
Here is another recipe for omelet in a cartoon (I did not make it), but you may like it. Took from the good cook:
"Beat 5 eggs with half a glass of cream, add grated cheese, salt, pepper, dill, green onions, parsley. Pour in a cartoon and bake in the baking mode for 20 minutes. Then completely turn off the multicooker and wait for 10-15 minutes. He was, of course, a little donkey, but it was delicious. "

[Andreevna]

Andreevna
Can I get in?
I regularly make omelette in a cartoon - steamed.
I line the basket with foil and 20 minutes. steaming, pour water into a saucepan for approx. 500-600 ml., But hot, from a boiling kettle, then there is no need to wait for the water to boil and the process goes faster.
BUT I do this because my husband cannot fried at all ...

[Andreevna]

An even simpler version of the omelet. In the microwave in normal mode. Nothing is welded, cooked without oil and turned off exactly on time. You need to choose the time yourself for a certain number of eggs and the volume of the form. I make 5 eggs with a large amount of milk in a glass round form without a lid: 4 min - 850 W, open stirring and 3 min 600 W. Cited as an example.
Andreevna, forgive for God's sake that I again climbed into your Temko with my eggs.

[Lika, self-taught baker]

Lika, self-taught baker, very good that we fit. We are here for this purpose and gathered to share experience!
The fact is that I make an omelet very rarely, and the recipes are taken from the good-cook for Vlad, since he asked about it at the beginning of the topic. And your advice, I think, will be very useful to him. Thank you.

[Biscuit]

Biscuit



Recipe:
6 eggs
1 tbsp. Sahara
1/2 tsp citric acid (without it)
1 tsp vanilla sugar
2/3 st. flour
1/4 Art. starch
Glass 250ml (not multicooker!)
Beat the whites with citric acid at low speed until foam forms, gradually adding half the sugar. Increase speed, and beat until firm peaks. Beat the yolks with the remaining sugar until a light yellow, almost white mass is obtained, add vanillin. Sift the flour and starch into yolks, add 1/3 of the whipped whites and mix gently (with a spoon). Introduce the remaining proteins, also stirring with rotary movements. Grease the bottom and sides of the multicooker with oil, sprinkle with semolina. Carefully lay out the biscuit dough, flatten. Baking program 60 minutes, switch off and do not touch 15 minutes. Then open the lid, cool in a saucepan and put on a dish.
The biscuit turns out to be high, can be cut into 3-4 pieces (for cake)

Ha! 3-4 parts! I have a biscuit from a cartoon that turns out to be so high (out of 4, maximum 5 eggs! The toad presses more eggs) that I cut into 5 parts, and then only because I can not cut well, and who can - 6 parts free!
I like the biscuit from the multicooker better, so it turns out kind of moist - not as dry as from the oven (for an amateur, of course) and is more quickly saturated with creams there, cognac And in size it certainly surpasses.

[ZHIRULKA]

ZHIRULKA, in the topic "other kitchen accessories" - there is a description of such a special thing for cutting biscuits. A special string with a holder, the string can be moved up and down, thereby adjusting the thickness of the cut. I cut a gingerbread biscuit - a wonderful thing. The firm seems to be Fakelman. She happens in large stores. not later than a week ago I saw it in Real on Vladykino (if you are in Moscow). Teskoma also happens. And other firms come across.

Here, I found:

String for cutting biscuit. Very convenient and easy to cut. The height of the cake layers is adjustable - the string can be raised and lowered to the desired height and it does not slip, since there are special notches.
🔗

Mams, I saw such a thing on the internet. Is it really convenient for her to cut? Behind the string, when you cut, the cake does not go with such an assembly.Well, maybe I explained the truth clumsily, but I hope you understand.

It is convenient to cut. It is necessary not to put pressure on the string, namely to cut - to move it in one direction, then in the other direction. Cut only the completely cooled cake.

It is convenient to cut. It is necessary not to put pressure on the string, namely to cut - to move it in one direction, then in the other direction. Cut only the completely cooled cake.

Ok, so it's a worthwhile thing, let's look! Thanks to all!

... Is it really convenient for her to cut? Behind the string, when you cut, the cake does not go with such an assembly ...

I also have such a string and, apparently, curved handles. We tried to cut it several times, but it breaks the cake. Skill is needed, definitely

[ZHIRULKA]

ZHIRULKA, I don’t cut a biscuit more than 3-4 cakes in principle, then there will be nothing to soak, but impregnation with cognac or liqueur, In general, if in many parts, then I get a solid cream. A lot of cakes, I like only in "Napoleon". When it stands, it will be saturated .... Eggs 6 pcs. store of the 1st category, rather small, and if there are zeroes or homemade ones, then this will be exactly 4.

Ok, so it's a worthwhile thing, let's look! Thanks to all!

Look in the "Metro", there they are always there.

[ZHIRULKA]

ZHIRULKA, I don’t cut a biscuit more than 3-4 cakes in principle, then there will be nothing to soak, but impregnation with cognac or liqueur, In general, if in many parts, then I get a solid cream. A lot of cakes, I like only in "Napoleon". When it stands, it will be saturated .... Eggs 6 pcs. store of the 1st category, rather small, and if there are zeroes or homemade ones, then this will be exactly 4.

Andreevna, well, as everyone likes, but in general I should have “bread” in the cakes as little, and as more cream - that's why it's a cake, but if it's the other way around - it's already a pie !!!!: D But this is purely my opinion ...
And my cakes are cut by about 1.5 cm and then after impregnation they are not smeared and do not lose their shape. And 1.5 cm is not enough, right?

Yesterday I tried to make a biscuit. Unfortunately I didn't take a picture right away, but here is the final result. The height exceeded all my expectations. Even in the oven, I have never received this. Miracle recipe!

Handsome !!!!

[Gelya]

Gelya (y) wow! How tall was he uncut?

It is convenient to cut. It is necessary not to put pressure on the string, namely to cut - to move it in one direction, then in the other direction. Cut only the completely cooled cake.

Was wrong about the string. I used to ask to cut my husband and the result was ... so masculine. And yesterday I did it myself and ... I'm delighted. A worthwhile thing!

[Gelya]

Gelyawhat a wonderful cake!

Thank you!
The height is about the same. In the middle there are 2 small layers of fruit. It is necessary to buy a string for cutting the cakes. Not saturated with anything, but dryness was not felt.

Thank you!
It is necessary to buy a string for cutting the cakes.

I already have it, I bought it 5 years ago. And now I see very often in Mosmart and Metro.

[Andreevna]

Andreevna, I come to you with a bow and a request. Do you think it would be too much impudence to ask you to hold a master class on your biscuit? So what to do next time step by step and take pictures? It seems to be an elementary charlotte in the oven - and that rises without problems, but here I make some mistake and cannot find it ... and I do it strictly according to the recipe ... I should look at these whipped whites "in a state of stable peaks"

[Zest]

Zest, I will definitely do it, but probably not soon. Mine are stuck, they ask not to bake anything yet.

[Zest]

Zest, I will definitely do it, but probably not soon. Mine are stuck, they ask not to bake anything yet.

Mine would be glad that I bake, but I don’t do so that they don’t "get seized" Until Easter, they will not receive anything but bread And until that time, you look, and with your help it will be possible to figure out the biscuit in the multicooker

[Zest]

Look at these whites whipped "in a state of steady peaks"

Zest, did not have to wait long.Tomorrow we go to our relatives, bake a la cheesecake from Rama. The whites are whipped there. Here are three proteins, step by step:
1. Separate the whites from the yolks (eggs from the refrigerator)
2. Beat the whites with citric acid at low speed until foam forms.

3. Gradually add half of the sugar. Increase speed, and beat until steady peaks
-it's not ready yet
and that's not ready either
- but this is it!
Well, then everything is according to the recipe.
4. Beat the yolks with the remaining sugar until a light yellow, almost white mass is obtained, add vanillin. Sift the flour and starch into yolks, add 1/3 of the whipped whites and mix gently (with a spoon). Introduce the remaining proteins, also stirring with rotary movements. I stir with a multi spoon, because I read somewhere that a wooden spoon is not suitable for this.

Thanks a lot for the steady peaks! I haven’t whipped it to this extent, the maximum is up to “and it’s not ready yet” Now there is something to strive for

[Andreevna]

Andreevna I am delighted. Thank you very much! How did you make life easier for me (and for many others) How much everything becomes clear when you see the process alive! It turns out that what I considered to be "monolithic icebergs" had to be a little more beaten in order for "the very thing" to work out.
I bought a package of German flour today, especially for a biscuit test, I won't live up to tomorrow because of the impatience, probably today I will try it Fortunately, homemade people will not give up sweets anyway

[Zest]

Zest, the main thing is not to over-beat, otherwise the liquid will separate. When you whip, you'll know when that's enough. Turn off the mixer from time to time and watch. And yet, you need a little citric acid, do not pour it over! The girls here advised me to replace it with lemon juice or ascorbic acid. In truth, I did just that for a long time, dripped a few drops of lemon juice and everything whipped up perfectly, but then for some reason I switched to acid. Well, what is whipped faster with sourness, this has been proven over the years.

I used to be very bothered to grind the yolks with sugar until white. And then a German relative gave me a recipe for a biscuit-base, there they add a little warm water to the tokens with sugar. I went over the old "Burdy" on vacation, in many biscuit cakes there is water in the recipe. German ruse?

many biscuit cakes have water in the recipe. German ruse?

What's the trick? What are you about???
I have a book on making cakes, published somewhere in the 50s, Author Kugelis, so there this "trick" is spelled out as a basis !!
I always whisk the whites with the lim. juice (if NO, then just 1 tsp. apple cider vinegar), and add a couple of tablespoons of warm water to the yolks.

What's the trick? What are you about???
I have a book on making cakes, published somewhere in the 50s, Author Kugelis, so there this "trick" is spelled out as a basis !!
I always whisk the whites with the lim. juice (if NO, then just 1 tsp. apple cider vinegar), and add a couple of tablespoons of warm water to the yolks.

My cookbooks don't mention water. What if someone hasn't read Kugelis (a) of the 50s? And about the German trick - actually, I was trying to joke.

well, fffsoyo! Either I have something with my head, or with my hands, or with a slow cooker. The choice is unpleasant in any case: D I changed the flour, followed the recipe strictly, the biscuit rose higher, but the general tendency persisted - it tends to a conical shape and falls down. I no longer know what else he needs

[Zest]

Zest, and you, excuse me, do not open the cartoon for 15 minutes after baking?

I count 15 minutes on the timer. and steadfastly do not open all this time.

Yeah ... a problem. I also think it happened. Today I want to repeat the "experience". Then we will think together ...

I hope that we can figure out what the problem is ... otherwise I haven't felt so helpless in a long time
I'm afraid that today I would not go to another biscuit to bake - my men can no longer cope with so many prototypes I already filled the crater of jelly with cherries with one such biscuit and pretended that everything was conceived

[Zest]

Zest
What starch do you use ??

I also took Curd from Dr. Oetker, I also tried ordinary store-bought potato starch in a bag. The result was not affected.

It will definitely not work with Curd, it has been checked more than once !!!! Look at its composition !!!
Now I ALWAYS do it with Finnish potato, this one in a blue and white box, with red berries (threw out the packaging, do not show it).
There was a problem with starch until I bought Finnish.

So I looked at the composition and replaced it with our potato. I did it more than once))

So on our , in the sense of Russian / Ukrainian. I didn’t even have a jelly production
Finnish is fine.