Fluffy sponge cake in a slow cooker without eggs. Sponge cake without eggs. Making a fluffy kefir-based sponge cake

To make a fluffy sponge cake, you don’t have to stick to the classic recipe. Especially when there are no necessary ingredients in the refrigerator, a quick sponge cake can be easily made with kefir.

Homemade baked goods prepared in a slow cooker are not only tasty, but also healthy, because we will not add flavors, dyes or preservatives to the dough. No chemicals, only fresh products and cooking with soul.

For this dish we need:

• low-fat kefir – 300 g;
• premium flour – 300 g;
• baking soda – half a teaspoon;
• eggs – 3 pcs.;
• sugar – 150 or 200 g to taste;
• vegetable oil – 70 g.

How to make a kefir biscuit in a slow cooker:

1. We take kefir (preferably homemade, homemade), otherwise - store-bought, but low-fat.
2. You need to add half a teaspoon of soda powder to kefir and mix immediately. Right away you will see the reaction of these two components, leave the kefir in the bowl for 10 minutes.
3. By the way, instead of kefir, it is quite possible to use other dairy products: yogurt or yogurt (but only without additives and preferably homemade), fermented baked milk is also suitable.
4. Place sugar in another bowl. As for the quantity of this product, you need to take into account your own preferences. For those with a sweet tooth, you can add even 250 g of granulated sugar; for those who do not like sweet pastries, 100 or 150 g is enough.
5. Add eggs to the sugar, we recommend adding all the eggs at once, turn on the mixer to beat these components until a fluffy and light mass is formed.
6. Now you need to combine the beaten eggs with kefir and mix well.
7. What remains is flour, which must be sifted before pouring into a bowl. We recommend adding sifted flour little by little to gradually knead the dough. In this case, you won’t need a mixer; everything can be done manually using a wooden spoon or spatula.
8. The dough is almost ready, but there is not enough vegetable oil. Pour in this component (odorless oil!), stir to distribute this product evenly.
9. Preparing the device for baking: in order to easily remove the finished biscuit from the multicooker, it is advisable to cover the bottom with parchment, but only before laying out the circle of paper, place two strips of parchment, placing them crosswise. This simple method will help you easily remove the finished baked goods from the bowl.
10. Grease the parchment with oil, grabbing the sides as well, because during baking the sponge cake will rise, so it is important to grab 1/3 of the sides so that you can easily remove the finished baked goods.
11. Pour out the dough. It needs to be kneaded thoroughly so that there are no lumps of flour.
12. The dough should not be dense; in consistency it should be close to pancake dough, only a little denser.
13. The dough has been poured, lower the lid of the device. The kefir sponge cake should be baked in a multicooker with the lid closed in the “Baking” mode. Cooking time depends on the power of the device - from 40 minutes or more.
14. Baked goods should be checked for doneness using a wooden toothpick. If you are not sure that the dough is baked, you need to extend the program and check the readiness yourself.
15. After the signal, you need to carefully remove the baked goods from the mold. If you want, leave the biscuit to rest for a while, first with the lid closed, turning off the device completely, then open the lid, pause for 5 minutes. Take out the finished baked goods. This exposure will allow you to remove the biscuit from the multicooker without any problems.
16. Place the pastry, pale side, on a flat plate. After the sponge cake has cooled, proceed to the final stage - decorate the cake as desired. The standard and quick way is to sprinkle with powdered sugar through a fine strainer, garnish with fresh berries or pieces of fruit, and a mint leaf.
17. The baked goods can be served barely warm. This pie goes well with any drink, both chilled and hot. Enjoy your meal!

Soft kefir biscuit in a slow cooker

We present to your attention another simple recipe for making homemade baked goods. In this case, with the correct proportions of ingredients and following the cooking sequence, the result is a tall, fluffy and very tender sponge cake.

Products for work:

• sugar – 1 glass;
• kefir – 1 glass;
• eggs – 2 pcs.;
• flour – 2 cups;
• baking powder – 1 sachet;
• butter – 150 g.

How to cook:

1. First, sift the flour, add baking powder (1 pack 10 g, use fresh, this is very important), mix well. Set the container with dry ingredients aside.
2. Beat soft butter with sugar (or powdered sugar to make it faster). First, stir the butter with a small amount of granulated sugar until the mass turns light, gradually add a fresh portion of sugar and stir. We connect the mixer to speed up the whipping process.
3. While whisking, gradually add kefir to the lightened mass, literally a tablespoon at a time. Continue beating, remove the mixer, pour in the remaining kefir and mix.
4. Now add the eggs one at a time, turn on the mixer again, beat, mix in the flour (a little at first, so that the flour does not form lumps).
5. Knead the dough thoroughly. The mixer can be removed and the rest of the work can be easily done by hand.
6. You will also need a small piece of butter to grease the bottom of the baking bowl and we recommend greasing the sides of the pan as well.
7. Now all that remains is to pour out the finished dough, smooth the top with a spatula or spoon so that the top turns out beautiful. This is also important because the thickness of the layer is the same for uniform baking.
8. Lower the lid and select a mode. We prepare all our baked goods using the Baking program. Set the timer for 1 hour. It will take 40 minutes for the sponge cake to brown on one side, then the baked goods need to be very carefully turned over and continue cooking the kefir sponge cake in the slow cooker on the other side. Time – 20 minutes.
9. If it is not so important that the sponge cake turns out golden brown on all sides, just leave it in the slow cooker for an hour without turning it over.
10. Put the kettle on, it's time to start tasting. In the meantime, while the biscuit is cooling, let's think about how to decorate homemade baked goods: prepare powdered sugar or make chocolate chips (you need to grate the chocolate bar on a fine grater). Enjoy your tea!

Kefir biscuit in a slow cooker with lemon

Why not make a sponge cake, only with the addition of lemon? This citrus fruit adds a characteristic note to baked goods and is suitable for lovers of savory homemade baked goods. This biscuit is easy to prepare and is suitable for special occasions and home gatherings with a cup of tea.

Prepare the following list:

• sugar - glass;
• eggs – 3 pcs.;
• kefir - a glass;
• flour – 2 cups;
• butter – 90 g;
• soda and baking powder - half a teaspoon each.

Sequence of dough preparation:

1. You need to beat the sugar and eggs manually with a whisk or mixer to make it faster. You should get a dense, homogeneous light mass without grains of sugar.
2. Add dry ingredients (baking soda + baking powder) to kefir, mix, pour into the egg-sugar mixture, only be careful so that it does not fall off.
3. Add vegetable oil to the resulting mixture, only odorless, so as not to spoil the taste of homemade baked goods.
4. Next, prepare the lemon zest: you need to carefully remove the peel from one lemon (grate it on a fine grater), add a little flour, mix. A pinch of vanillin will not hurt to reveal the aroma of the zest.
5. Add the sifted flour to the dough, do not forget to add lemon zest, mix all the products thoroughly. The dough is ready.
6. Now you need to spend a minimum of time preparing the baking dish: cover it with baking paper or grease it with butter (any kind).
7. Pour the dough into the mold, bake the kefir sponge cake in a multicooker for 40 minutes, using the “Baking” mode.
8. After the signal, first check the readiness of the cake; if it is baked, you can remove it; if the dough is raw, extend the program.
9. The finished baked goods will be light, aromatic, the biscuit will be soft and tender, with a surprisingly delicate taste and aroma. Just what you need for tea! Bon appetit!

Kefir sponge cake in a slow cooker with chocolate

And for lovers of chocolate baking, we suggest using a simple recipe and baking a sponge cake at minimal cost.

Baking products:

• flour – 2.5 cups;
• cream (any fat content) – 100 ml;
• cocoa powder – 25 g;
• eggs – 4 pcs.;
• kefir – 2 glasses;
• soda - a pinch;
• sugar – 1 or 1.5 cups.

Knead the dough and prepare step by step:

1. As standard, we start by beating sugar with eggs. You will have to beat for a long time until you get a stable foam.
2. Pour kefir into a separate bowl, add cream, mix with a spoon, then carefully, little by little, add the liquid part of the dough to the eggs beaten with sugar.
3. Sift the flour, add baking soda (or baking powder) and cocoa. Be sure to stir to distribute the cocoa evenly and thus avoid the formation of lumps. You can even sift the flour and additives through a sieve again.
4. Now you need to add flour little by little to the dough, knead with a spoon until you get a homogeneous dough.
5. It needs to be poured into the multicooker bowl, first grease the mold with any oil (ideally butter).
6. Bake using the “Baking” mode, set the timer for 1 hour, after the signal you need to wait a little, do not open the lid so that the cake gradually cools.
7. Carefully remove the finished biscuit, cut and serve with any drinks. Bon appetit everyone!

Sponge cake without eggs on kefir in a slow cooker

An express way to prepare simple homemade baked goods. Even without eggs, the pie will turn out no less tasty and just as fluffy. Can't believe it? We recommend trying it to see for yourself.

Baking products:

• kefir - a glass;
• flour – 2 cups;
• sugar - an incomplete glass or a glass with a slide;
• soda – 1 tsp;
• odorless oil – 7 tsp.

Preparing baked goods in a slow cooker:

1. Pour the kefir into a saucepan and place on low heat to warm slightly. It is important not to miss a moment here; kefir should not separate into cottage cheese and whey.
2. Add baking soda to warm kefir, stir, and observe the reaction. As soon as the bubbles disappear, add sugar and mix again. In warm kefir, sugar should dissolve quickly.
3. Now sift the specified amount of flour into the resulting mixture and mix.
4. If desired, add vanillin or cinnamon, do not forget to pour out the oil and mix the dough again.
5. We prepare the mold as usual (parchment + grease with oil), pour out our dough, send for baking.
6. We use the “Baking” program in our work; the operating time of the multicooker is within an hour.
7. When the finished baked goods have cooled down a little, transfer them to a dish and decorate them as your imagination dictates. Serve with a cup of strong brewed aromatic coffee.

Classic biscuit dough is prepared with eggs. However, such baked goods are high in calories, and the dough itself, as they say, is capricious. For those who are worried about extra pounds, an eggless sponge cake is a great alternative. His recipes amaze with their variety and ease of preparation.

A simple recipe for delicious biscuit

A sponge cake without eggs made with kefir can be used as the basis for a delicious cake or original pastries. It turns out lush and delicate in taste.

Compound:

• 2 tbsp. sifted flour;
• 1 tbsp. kefir;
• 1 tbsp. granulated sugar;
• 6 tbsp. l. purified vegetable oil;
• 1 tsp. soda

Attention! There is no need to extinguish the soda first; kefir will perform this function.

Preparation:

Baking from a multicooker

Simply bake a sponge cake without eggs in a slow cooker. Now instead of kefir we will add milk to the dough.

On a note! Vegetarians can replace cow's milk with soy milk.

Compound:

• 1 tbsp. milk;
• 1 tbsp. granulated sugar;
• 1 ½ tbsp. sifted flour;
• 1 tsp. soda;
• vinegar;
• soft butter.

Preparation:

Chocolate sponge cake with amazing taste

Followers of a diet will definitely appreciate the sponge cake without eggs and milk. And vanilla and cocoa powder will give it a refined taste.

Compound:

• 1 tbsp. granulated sugar;
• 180 g sifted flour;
• 2 tsp. baking powder;
• ¼ tsp. salt;
• 3 tbsp. l. cocoa powder;
• vanillin to taste;
• 12 tbsp. l. purified vegetable oil;
• 200 ml purified water.

Preparation:

On a note! The finished sponge cake can be cut into several parts and coated with any cream. You will get an original cake.

A delicious treat for those with a real sweet tooth

And this eggless sponge cake will not leave any sweet tooth indifferent. Delicate and soft dough combined with fruit gives a unique taste.

Compound:

• 100 g semolina;
• 100 g sifted flour;
• ½ tsp. soda;
• ½ tsp. vinegar;
• 200 g granulated sugar;
• 10 g vanilla;
• salt to taste;
• 2 bananas;
• 2 apples;
• 1 tbsp. l. purified vegetable oil;
• purified water;
• coconut shavings.

Advice! If you are using sour apples, you don’t have to quench the soda with vinegar first.

Preparation:

Lenten baked goods with citrus notes

Let's look at another way to make a sponge cake without eggs. Add freshly squeezed orange juice and zest to the dough and get incredibly tasty baked goods with an unsurpassed aroma.

Compound:

• 2 tsp. chopped orange zest;
• ½ tsp. salt;
• 30 ml wine vinegar;
• 1 tsp. soda;
• 370 g sifted flour;
• 2 tbsp. freshly squeezed orange juice;
• 170 g granulated sugar;
• 0.75 tbsp. refined corn oil;
• almonds to taste;
• 2.5 tbsp. l. purified water.

Preparation:

1. We combine 1 tbsp. orange juice with zest, corn oil and 100 g granulated sugar. Beat with a blender until the sugar crystals dissolve.
2. Now add vinegar, and then add sifted flour and table salt in small portions.
3. We dilute the baking soda in purified water and add it to the biscuit dough. It should increase in volume.
4. Cover the form with parchment and pour our dough into it.
5. Bake the biscuit for half an hour at a temperature of 180 degrees.
6. Dissolve the remaining 70 g of granulated sugar in 1 tbsp. orange juice.
7. When the biscuit is ready, soak it in orange syrup and sprinkle chopped almonds on top.

Confectioners' secrets

In order for the biscuit to be a great success, as they say, listen to the advice of experienced confectioners:

• Use only refined, purified vegetable oil. Firstly, it is considered harmless, and secondly, it does not create foam during the heat treatment process.
• When dissolving sugar crystals in a liquid base, it is not recommended to heat it. If this process causes you difficulties, add a little water or milk, and then simply remove the excess. The remaining mixture can be used as a basis for preparing a delicious cream.
• Biscuit dough “does not like” hands. You need to knead this base with a blender or mixer at low speed.
• Be sure to grease the mold well with melted butter, otherwise the biscuit will stick to it. You can sprinkle semolina on top of the butter or line it with parchment.
• When baking a biscuit, do not open the oven door for the first twenty minutes. Otherwise, the dough will settle and the sponge cake will not be fluffy. It is also recommended to leave the finished baked goods in the oven for ten minutes.
• To determine if the sponge cake is baked, pierce it with a toothpick. If you see that there is no dough sticking to it, then the baking is ready.
• The sponge cake can be soaked in syrup or cut into several layers and coated with cream.

Ingredients:

• Milk – 200 ml;
• Vegetable oil – 100 ml;
• Yogurt – 200 grams;
• Vanillin – 1 gram;
• Soda – 1 tablespoon;
• Vinegar;
• Flour – 300 grams;
• Granulated sugar – 150 grams.

Multicooker: Polaris, Redmond, Panasonic and others

Recipe preparation process

To prepare a sponge cake without eggs, we will use milk, vegetable oil, yogurt, vanillin, soda, vinegar, flour and granulated sugar. You can use any yogurt. The classic recipe recommends using simple natural yogurt. But I like sponge cake best with yogurt, which has some kind of fruit flavor.

In a deep bowl, grind vegetable oil, granulated sugar and yogurt. Next, pour in the milk and mix everything well.

Add slaked soda with vinegar.

At the very end, add vanillin and wheat flour sifted through a sieve. The dough should be approximately the same consistency as the dough that is used for pancakes.

Grease the multicooker pan with vegetable oil and margarine. Pour the dough into it. Bake the biscuit on the “Baking” mode for 60-70 minutes.

They say that in vegetarian restaurants in Goa, a similar eggless sponge cake is used as a base for cakes. In our dacha village of Korovino, the Indian version of the sponge cake is swept off the plate in a matter of minutes without any creams, layers or fillings, like an ordinary cupcake. Then they praise it and ask for another one like it tomorrow.

Why should I take the rap here alone? Take out your slow cookers, citizens, and join in. Bake everyone!

For Indian eggless sponge cake we need:

• 200 ml. natural yogurt;
• 200 ml. milk;
• 350 grams of flour;
• 150 grams of sugar;
• 100 ml. vegetable oil;
• 20 grams of vanilla sugar;
• 3 tsp baking powder.

Regular readers of the blog have probably already noted my love for simplicity and elementary things. This recipe is no exception, so relax... everything will be easy.

First of all, beat yogurt, vegetable oil, sugar and vanilla sugar until smooth.

Add flour, baking powder and milk. Mix everything thoroughly and get our biscuit dough. It couldn't be simpler, right?

Grease the multicooker bowl with oil and place all the dough there.

An hour in baking mode - and our vegetarian sponge cake is ready. Although, to be sure, it doesn’t hurt to pierce the middle with a toothpick. My pie came out too brown, I played it safe and baked it for 75 minutes. As it turned out, in vain.

Let the biscuit cool slightly in the mold, and then turn it over.

Indian sponge cake without eggs is at our disposal.

Anyone who wants can take an example from Goan chefs, cut it into layers and create a cake.

Those who are lazy can follow our example and eat the pie without additional bells and whistles. In any case, you will like it. Bon appetit!

It is especially popular among domestic housewives. It is considered an excellent base for baking cakes, muffins and other homemade desserts. It is prepared from simple and easily available ingredients using several different recipes. After reading today's post, you will understand how to bake a delicious sponge cake without eggs.

Kefir option

The dessert made according to the recipe described below turns out to be very tender and slightly moist. It is often supplemented with some kind of cream or berry jam. Before you start preparing a sponge cake without eggs, a photo of which will be presented in today’s publication, be sure to double-check that you have all the necessary ingredients in your kitchen. To knead the dough you will need:

• 240 milliliters of kefir.
• A couple of full glasses of wheat flour.
• 7 tablespoons sunflower oil.
• A glass of granulated sugar.
• A teaspoon of baking soda.

In addition, you will need a little more vegetable oil to grease the pan in which the dessert will be prepared.

Process description

Kefir is poured into a suitable saucepan and placed on the stove. It is very important not to overheat it so that the whey does not begin to separate. Add soda and sugar to warm kefir, and then mix thoroughly until the smallest grains completely disappear. After this, vegetable oil is poured into the resulting liquid and pre-sifted flour is poured. Mix everything vigorously until smooth.

The resulting dough is poured into a mold, the bottom and walls of which are pre-greased with vegetable oil, and placed in the oven. Bake a sponge cake on kefir without eggs at one hundred and eighty degrees for about half an hour. The degree of readiness of the dessert is double-checked using an ordinary toothpick. The completely baked cake is removed from the mold and transferred to a wire rack. The cooled biscuit is cut in half, the lower part is greased with berry jam, and the upper part is sprinkled with powdered sugar.

Milk option

A dessert prepared according to the recipe below will be a pleasant addition to a family tea party. It contains simple, budget-friendly ingredients, most of which can always be found in every housewife's supplies. Before you start working with the dough, from which you will subsequently bake a sponge cake without eggs, be sure to make sure that you have on hand:

• One and a half cups of wheat flour.
• A teaspoon of baking soda.
• A glass of milk and granulated sugar.

Plus, you need to stock up on a small amount of vinegar and vegetable oil in advance.

Step-by-step instruction

Combine milk and sugar in one bowl. Mix everything thoroughly, trying to achieve complete dissolution of the sweet crystals. Pre-sifted flour is gradually added to the resulting liquid. Soda, quenched with a small amount of vinegar, is also sent there. Mix everything thoroughly until smooth.

The resulting dough is placed in a multicooker bowl, the bottom and walls of which are pre-lubricated with any vegetable oil. Close the device with a lid and activate the “Baking” mode. Prepare the sponge cake without eggs in a slow cooker for forty-five minutes. After the signal, the device is disconnected from the network, the dessert is slightly cooled and only then it is carefully removed from the mold. To give the sponge cake a more interesting and rich taste, you can coat it with any cream or decorate it with caramelized fruits.

Option on the water

Using this recipe, you can bake an unusual vegetarian dessert relatively easily and quickly. The eggless sponge cake, the recipe for which assumes a complete absence of dairy products, turns out very fluffy and tender. It has an airy, porous structure, so it’s unlikely that any of your guests will guess that no sour cream or butter was added to the dough. To prepare this dessert you will need:

• 3 tablespoons cocoa powder.
• ¾ cup wheat flour.
• Half a teaspoon of soda.
• 100 milliliters of filtered water.
• A tablespoon of vanilla sugar.
• 50 milliliters of vegetable oil.
• ½ cup granulated sugar.
• Half a tablespoon of vinegar.
• 150 grams of boiled beets.

Algorithm of actions

Combine boiled beets and filtered water in one bowl and beat them with a blender. Vinegar and vegetable oil are added to the resulting puree, and then all the bulk ingredients are added to it. Mix everything well with a spoon.

The resulting homogeneous dough is placed in a mold lightly greased with vegetable oil or lined with parchment paper and placed in the oven. A lean sponge cake is baked without eggs and milk at one hundred and eighty degrees. After about thirty minutes, it is checked with a toothpick and if everything is in order, the dessert is removed from the oven, cooled on a wire rack and served with tea.

Option with condensed milk

This recipe is slightly different from all previous ones. It involves the use of a non-standard set of components. Therefore, before starting to work with the test, double-check that you have everything you need on hand. To bake a delicious homemade sponge cake without eggs, you need to prepare in advance:

• 200 grams of wheat flour.
• 4 teaspoons baking powder.
• 100 grams of sugar.
• A quarter teaspoon of baking soda.
• 50 grams of carob.
• 100 milliliters of milk.
• 4 tablespoons of condensed milk.
• 60 grams of melted butter.
• 50 milliliters of drinking water.
• Vanillin.

If at the most inopportune moment you don’t have carob on hand, don’t give up on your plans to prepare a light, airy dessert. This component can be replaced with a mixture consisting of 30 grams of cocoa and 20 g of granulated sugar.

Cooking technology

In one large bowl combine sifted flour, carob and granulated sugar. Then add condensed milk, warmed milk, melted butter, warm water and vanillin to the same bowl. Beat everything well using an ordinary spoon for two minutes.

The finished dough is carefully transferred into a mold, the bottom and walls of which are coated with vegetable oil in advance, and immediately sent to a preheated oven. The future chocolate sponge cake is baked without eggs at one hundred and eighty degrees. After about twenty-five minutes, the cake is pierced with a toothpick. If the raw dough does not stick to it, then it can be removed from the oven. The baked dessert is cooled on a wire rack and served with tea. If desired, it can be cut into two halves. The bottom of them is coated with any cream and covered with the upper part.

Option with yogurt

A sponge cake without eggs, baked using the technology described below, is better known as “Indian”. To prepare it, you will need inexpensive products, which can be purchased at any nearby store. In this case, you must have at your disposal:

• 200 milliliters of natural yoghurt.
• 300 grams of wheat flour.
• 200 milliliters of fresh milk.
• 150 grams of sugar.
• 100 milliliters of sunflower oil.
• A couple of teaspoons of baking powder.
• Standard packet of vanilla sugar.

In one suitable container combine vegetable oil, milk and natural yogurt. Add granulated sugar there and beat vigorously with a mixer, trying to saturate the sweet liquid with air as much as possible. Pour sifted flour, previously combined with vanilla sugar and baking powder, into the resulting mass and knead thoroughly until smooth.

The fully prepared dough is transferred to the multicooker bowl, greased with sunflower oil in advance, covered with a lid and the “Baking” program is activated. After about an hour, the homemade biscuit is almost completely ready for further use. But before removing the sweet treat from the mold, it is kept in a multicooker operating in the “Auto Warm” mode for fifteen minutes. Immediately after this, the baked goods are removed from the bowl of the device, sprinkled with powdered sugar on top and only then served on the table.