home › Health › Soda biscuit in a slow cooker. Biscuit with lemonade - fluffy! Options for lemonade sponge cake in the oven and slow cooker with the addition of fruits, berries and nuts

Soda biscuit in a slow cooker. Biscuit with lemonade - fluffy! Options for lemonade sponge cake in the oven and slow cooker with the addition of fruits, berries and nuts

Modern housewives like to move a little away from traditional cuisine and try some interesting recipes using unusual ingredients. Very often, thanks to this, familiar and beloved dishes acquire a fresh flavor perspective. Do you know that there is a very original way to bake a sponge cake that will turn out fluffy and fragrant without much hassle? In this article we will tell you how to make lemonade sponge cake.

Why does this recipe have so many positive reviews?

You remember how biscuit dough is made, right? You need to separate the whites from the yolks, beat them separately, monitor the volume and consistency of the resulting foam and mix the ingredients very carefully, otherwise the cakes will not rise and bake. And yet, failure often awaits us: either the oven is heated unevenly, or someone slammed the door too loudly - and now the dough rises on one side and sag on the other. Sound familiar?

With lemonade, this problem disappears for you. Carbon dioxide will work no worse than yeast in yeast dough. The cakes rise high and evenly and are perfectly baked on all sides thanks to the delicate and airier structure of the dough.

Highly carbonated lemonade will not only make the dough airy and porous, but will also give the biscuit additional taste and aroma

Note! Only fresh, highly carbonated lemonade is suitable for this test. If the soda has run out of steam after sitting for even a little while without a lid, you won’t be able to use it for baking..

In addition, lemonade will add flavor and aroma to your sponge cake. You can use absolutely any sweet soda to your taste: citro, orange, cherry, cola, classic “Lemonade”, “Tarragon”, “Pinocchio”...

If you want a biscuit with a classic flavor, but the idea of a tall, airy cake can’t get out of your head, use regular carbonated mineral water instead of sweet lemonade.

In which household device to bake a lemonade sponge cake is also not a fundamental question. Personally, from my own experience I have already realized that there is practically no difference. Both in the slow cooker and in the oven, the cakes rise and bake equally well. The main thing is not to forget the rule: after the end of the baking time, you cannot take out the biscuit immediately; you must leave it inside the switched off oven or in the multicooker bowl on the heating mode for some more time. For a slow cooker this is usually 60 minutes, for an oven - 20 minutes.

Ingredients

The standard set of products for a “carbonated” sponge cake differs little from the classic butter sponge cake dough. It consists of:

Sahara;
flour;
baking powder;
lemonade;
vegetable oil.

You can also bake a meatless or vegetarian sponge cake without eggs, or even a chocolate sponge cake. If you wish, you can add vanilla, cinnamon, and other spices to the dough.

Sugar, flour and eggs - the basis of biscuit dough

Don't forget the basic rules for making sponge cake, which will help you achieve great results.

The container in which you will beat the eggs must be clean, dry and grease-free.
It is better to grind the sugar into powder in a coffee grinder, so it will dissolve faster.
Eggs should not be chilled. When whipping, add a little lemon juice and a pinch of fine salt to them.
Be sure to sift the flour through a sieve so that it is saturated with oxygen, does not form lumps and gives the dough airiness.
Do not open the oven door for at least the first 15 minutes of baking to prevent the cake from settling.
If you have a convection oven, preheat it not to 180, but to 170 degrees.
Place a container of water at the bottom of the oven - steam is needed to raise the dough.

“Air” recipes with photos

We will tell you in detail how to prepare several types of lemonade biscuits using an oven and a slow cooker.

Simple option

This cooking method is suitable for both the oven and the slow cooker. The only difference is the baking time and mode. The cakes turn out so airy and fluffy that they are easily soaked with cream, jam or cognac.

The lemonade sponge cake crust will be so tall that you can easily cut it into several pieces to make a cake

Take these products:

3 cups without a slide of wheat flour;
4 eggs;
1.5 cups sugar;
1 cup vegetable oil (refined);
1 glass of lemonade;
1 teaspoon baking powder.

By the way, if you want the biscuit to have a familiar taste with a slight hint of vanilla, take the Sprite drink.

Preparation:

Prepare your food. Measure out the sugar and butter and remove the eggs from the refrigerator in advance to allow them to warm to room temperature. You should open a jar or bottle of lemonade immediately before adding the drink to the dough so as not to reduce the carbonation.
Prepare ingredients for lemonade sponge cake
If you are going to bake in the oven, try to take the deepest form, or better yet, play it safe and add sides made of parchment or parchment.
Since the dough will rise very high, the lemonade sponge tin should be deep enough, it is better to build up the sides using baking paper
Turn on the oven to warm up to 180 degrees. This is the temperature it should be when you put the dough inside. Beat the eggs together with the sugar. It is not at all necessary to separate the whites from the yolks and add sugar separately. And too thick, stable foam is not important in this recipe.
Now pour refined vegetable oil and lemonade into the mixture of eggs and sugar. Mix until smooth.
Add lemonade and vegetable oil, continuing to stir the mixture
Immediately, while the lemonade is bubbling with might and main, pour in a stream of flour, previously mixed with baking powder. Mix with a whisk or mixer at low speed until the consistency of thin semolina porridge.
Add flour and baking powder and gently knead the dough.
Pour the dough into the mold and place in a preheated oven. The cake should bake for about 30 minutes.
Pour the dough into the mold and place in the oven for half an hour
After the oven is turned off, do not remove the biscuit from it, but leave it for another 20 minutes with the door closed. After this, you can remove the finished cake, cool it and put it out of the mold onto a dish.

This is how tall and fluffy the cake is after baking.

As you can see, such a cake can easily be cut into several parts to soak in cream, and you will have an excellent multi-layer cake.

Want to use a slow cooker? Then pour the dough prepared in the same way into the bowl, after greasing it with butter. Set the "Baking" mode and bake for 60 minutes without lifting the lid. Then, when the device beeps to switch to heating mode, mark another hour. At the end of this time, turn off the heating and take out the finished biscuit. Leave it in the bowl for 20 minutes to cool, then remove it and start decorating it.

Video recipe: lemonade sponge cake in a slow cooker

Chocolate with sparkling mineral water

Chocolate lovers will absolutely love this sponge cake. In it we do not use sweet soda, but mineral water, so that the fruit taste does not mix with the classic taste and aroma of chocolate.

Prepare chocolate sponge cake using highly carbonated mineral water.

Take these products:

2 eggs;
150 g sugar;
100 ml refined vegetable oil;
100 ml highly carbonated mineral water;
1 glass of wheat flour;
3 tablespoons cocoa powder;
½ teaspoon vanillin;
1 teaspoon baking powder.

Instead of cocoa powder, you can take the same amount of Nesquik instant chocolate drink.

Preparation:

Beat sugar, vanillin and eggs with a mixer until foam forms. Add vegetable oil and lemonade, reduce speed to low and continue whisking.
Beat eggs, sugar and vanilla
Add cocoa and continue to mix until the mixture reaches a smooth consistency.
Add cocoa and continue whisking
Now add flour mixed with baking powder. Mix again with a mixer until smooth, until you get a dough with the consistency of thick sour cream.
Add flour and knead the dough with the consistency of thick sour cream
Pour the dough into the oiled multicooker bowl. Set the device to “Bake” mode for 50 minutes. After this, let the biscuit rise for another 60 minutes with the lid closed.
Decorate the chocolate sponge cake with lemonade as your imagination dictates
You can also use lemonade if desired. In this case, the taste of the biscuit will resemble a chocolate bar with fruit filling.

Delicate sponge cake without eggs
It would seem that eggs are an essential ingredient for a biscuit. We are accustomed to the fact that it is they, whipped into a strong foam, that give the dough lightness and airiness. But highly carbonated lemonade will help us do without eggs. This recipe is perfect for those who adhere to fasting or vegetarian cuisine..
A sponge cake without eggs will also turn out tall and fluffy.
Products:
- 10 ml refined vegetable oil;
- 1 cup wheat flour;
- 300 ml lemonade;
- 1 cup of sugar;
- 1 teaspoon of soda;
- 1 tbsp. l. vinegar (not concentrated essence, but table vinegar, preferably apple or grape).
Preparation:

Place the pan in the preheated oven and bake for 30 minutes. A golden brown crust forms on the surface of the biscuit. Until this time, do not open the oven door so that the biscuit does not settle due to the influx of cold air. When the cooking time has passed, pierce the cake with a dry match or toothpick. If it remains dry, the biscuit is completely ready.
Bake the sponge cake in a greased deep dish for 30 minutes, and while it is baking, do not open the oven door
Video recipe: “fluffy” charlotte with lemonade in the oven

Sponge cakes and pastries are a wonderful decoration for the dessert table for adults and children. They can be served with any drinks - tea, coffee, mulled wine, juices, and at every time of the year they delight us with their light taste. Now you know how to prepare an airy, aromatic sponge cake quickly and without hassle thanks to the lemonade in its composition. Perhaps you have your own recipe for making lemonade sponge cake? Share it with us in the comments. Bon appetit!

I found a recipe for this cupcake on the Internet a long time ago, but never got around to it... Today I decided to bake a small cupcake, so I took half the amount of ingredients. The cupcake turned out very nice, not very sweet. I didn’t have candied fruits and raisins, so I took a handful of dried cherries and chocolate sticks (cake topping).
4 eggs
150 ml vegetable oil
150 ml lemonade
150 g sugar
a pinch of salt
2.5 cups flour
1 tsp (with a heap) of baking powder
a handful of raisins and candied fruits (dried cherries and chocolate sprinkles)
vegetable oil for baking (I didn’t use it because I baked it in a silicone mold)

Grind the eggs with sugar, add vegetable oil, salt, flour, baking powder and mix everything.
Pour in lemonade, stir, add raisins (pre-soak with hot water and dry), chopped candied fruits, and stir again. Pour the batter into a baking dish greased with vegetable oil. Bake the cake in a preheated oven at 180 degrees. oven for about 1 hour, check readiness with a wooden skewer (I baked less)).

I didn’t make the glaze because... my son is going to take it with him to work tomorrow for tea, and the icing is getting dirty... so I just sprinkled the cupcake with powdered sugar
I used these chocolate sticks. I really like adding them to baked goods.

The cupcake turned out delicious, but you can’t feel the lemon taste, so next time I’ll definitely add lemon zest...

Enjoy your tea!

Do you have such a biscuit recipe? I really like it and decided to remind you of this recipe as well. The aroma is amazing and very lush. If you haven't tried baking with this recipe yet, be sure to try it.

Ingredients

eggs - 4 pcs
sugar - 1.5 cups
vanilla sugar - 1 packet
lemonade (any) - 1 glass
vegetable oil - 1 cup
flour - 3 cups
baking powder - 10 g

Preparation

The main secret of this biscuit is lemonade. It must be with gas. Lemonade left open without gas will not work.

Beat eggs, sugar, vanilla sugar with a mixer. Continuing to beat, pour in the vegetable oil, immediately after pour in the lemonade. Add flour and baking powder in parts and mix with a mixer. The dough will turn out liquid, like sour cream.

Pour the dough into the multicooker bowl. Set the baking time to 65 minutes. After the signal, add another 65 minutes. At the end of baking, turn off the heat and leave the biscuit to cool for another 20 minutes.

Then turn the multicooker bowl over onto stands (see photo), or onto tea cups, and leave the biscuit in this suspended state until it cools completely.

In the oven, a simple sponge cake is baked as always - at a temperature of 180 degrees for about 25-30 minutes. The shape should be high, because the sponge cake rises very much. At the end of baking, leave the biscuit in the switched off oven for 20 minutes.

Turn the pan with the sponge cake onto stands and let it cool completely. The sponge cake turns out very tall (mine is 12 cm), fluffy, with a pear aroma (I had lemonade with pear).

It would seem, what kind of baking with lemonade? But it turns out If you make a sponge cake with lemonade, it will definitely turn out and not fall off.

A simple recipe with “gases” that lifts the sponge cake well and makes it soft.

Required Products:

four eggs;
a third of a glass of vegetable oil;
10 grams of baking powder;
approximately 200 grams of sugar;
about 400 grams of flour;
a glass of lemonade;
a small packet of vanilla sugar.

Cooking process:

To prepare the classic recipe, you need to start with eggs - beat them well with sugar.
Add vanilla sugar to this mixture and turn on the blender again for another couple of minutes.
Add oil to the rest of the ingredients and beat a little more.
Now, the most important thing is lemonade. It is advisable to open it right before cooking so that no gas escapes. Carefully pour in the lemonade; it will sizzle and foam – it’s not scary. Mix everything lightly.
In a separate bowl, mix baking powder and flour, and then add them to the lemonade mixture. Whisk again until the mixture is homogeneous.
Pour the resulting future biscuit into the mold and put it in the oven for 35 minutes and set the temperature to 180 degrees. After the specified time, you can turn off the oven, but do not touch the baked goods for another 20 minutes.

How to cook in a slow cooker?

Do you like to use a slow cooker for cooking? You can also use it for delicious baked goods.

To prepare you will need:

about 250 ml of regular lemonade;
a spoonful of baking powder;
200 ml vegetable oil;
a little vanillin;
3-4 eggs;
400 grams of flour;
sugar - to taste.

Cooking process:

To prepare a lemonade sponge cake in a slow cooker, as in the recipe using an oven, start by beating the eggs and sugar.
Then pour in liquid products - vegetable oil and lemonade. Use the mixer again.
The last step is flour, pre-mixed with baking powder. Whisk everything thoroughly and place in a multicooker cup.
Set the mode to “Baking” for 40-60 minutes.

Tender and airy recipe

The sponge cake with soda on its own turns out to be very soft, but if you add another ingredient, the result will be even better.

Required Products:

a glass of lemonade;
a packet of baking powder and the same amount of vanillin;
a little salt and a glass of sugar;
four medium eggs;
approximately 150 grams of butter;
about 400 grams of flour.

Cooking process:

This lemonade sponge cake is prepared using a water bath. Oil is heated on it. While this process is going on, you need to combine sugar, eggs and vanillin. It is best to use a mixer.
Add lemonade and liquid oil to the resulting mass.
Then add flour and baking powder, while continuing to stir or beat a little.
All that’s left is to pour the mixture into the mold and bake for 20 minutes at 180 degrees.

Fluffy sponge cake with lemonade

An option that always works for everyone. In addition, it does not require many products.

Required ingredients:

vanilla sugar - a bag;
250 ml plain lemonade;
350 grams of flour;
a packet of baking powder;
four eggs;
200 ml vegetable oil;
250 grams of sugar.

Cooking process:

This lemonade sponge cake in the oven can be prepared with any carbonated drink, the most important thing is that it was fresh, just opened and no gases escaped. First, mix vanilla sugar with regular sugar and eggs.
Then, trying not to stop whipping, you should first pour in the vegetable oil, and then the lemonade.
Add flour. Do not forget that before adding it you need to mix it with baking powder.
Place in the oven for 30 minutes. Suitable temperature is 180-200 degrees.

Chocolate sponge cake with sparkling mineral water

Even ordinary baked goods can be made more rich by adding a little cocoa, because then they will have a chocolate taste.

Required ingredients:

vegetable or olive oil – about 100 ml;
cocoa – 50 grams;
mineral water, always carbonated – 100 ml;
150 grams of sugar;
flour - half a glass;
a small spoon of baking powder;
three eggs.

Cooking process:

Combine sugar and eggs. It is advisable to mix well, or even better, beat.
Then pour oil and sparkling water into the resulting mass.
In a separate bowl, mix baking powder and flour with cocoa.
Gently add the dry ingredients to the sugar mixture while continuing to stir.
Place what you get into the prepared pan and keep it in the oven for about 20 minutes, setting the temperature to about 180 degrees.

With orange in a slow cooker

Fresh orange will give the biscuit not only an interesting taste, but also a bright aroma.

Required Products:

approximately 150 grams of sugar;
a little vanillin;
three eggs;
one glass of any lemonade;
150 ml vegetable oil;
about half a kilogram of flour;
a spoonful of baking powder;
orange.

Cooking process:

Let's start cooking with orange. It needs to be peeled, a small amount of skin finely chopped, and the fruit itself divided into two parts and turned into juice.
Mix the resulting juice with lemonade, adding zest.
In a separate container, combine vanilla, simple sugar and eggs.
Pour in the oil and liquid from the lemonade and juice.
Then add flour and baking powder and bring everything together until smooth.
The mass is poured into the multicooker cup, the “Baking” mode is set for 65 minutes.

Recipe with apples and lemon

You can experiment with taste and embellish your baked goods with apple and citrus.

Required Products:

a little vanillin and baking powder;
about 400 grams of flour;
50 grams of lemon;
about half a glass of sugar;
2-3 eggs;
small apple;
glass of lemonade.

Cooking process:

Mix the following products well in turn: first eggs and sugar, adding vanillin, then butter and lemonade.
At this stage, the baking powder must be combined with flour and then the resulting mixture must be added to the egg mixture. Don't forget to mix everything thoroughly.
Prepare the form in which you will cook. First, pour half of the resulting mixture into it, then cover it with thinly sliced apples and fill it with the remaining dough.
Cook this in the oven at 180 degrees for about 30 minutes. During this time, turn the lemon into small pieces or slices and place on top of the finished biscuit.

We prepare the products: measure out the required amount of flour, sugar and butter. Sift the flour to further saturate it with oxygen.

Thoroughly grind the eggs with sugar or beat them with a mixer or food processor at medium speed.

Add vanilla sugar to the whipped mixture and beat it at high speed for another 2 minutes.

The next ingredient we add is lemonade. It is better to take a highly carbonated drink and open the bottle immediately before use, otherwise all the gas will come out and we will not get the desired result.

When lemonade is added to the cake batter, there will be a strong reaction that will show up as fizzing and foaming (as pictured). Don't let this scare you, because this is exactly how it should be. After adding lemonade to the bowl, carefully stir the contents with a spoon.

The final ingredient is flour. Mix it with baking powder and pour it into the bowl of a food processor. Beat everything until smooth.

Line the baking dish with baking paper, which we carefully grease with butter.

Pour the dough from the bowl into the mold. If all the proportions of the ingredients have been met, then the biscuit mixture should have a consistency similar to good condensed milk or thick sour cream.

Distribute the dough evenly over the pan and bake in an oven preheated to 180 degrees. Bake for 35 minutes, after which we turn off the oven, but do not take out the cake, but let it “bake” for another 20 minutes.