Blueberry sponge cake in a multicooker
Description
Homemade baking for tea. A juicy blueberry sponge cake from a multicooker can be made even tastier if you dust it with confectioner’s sugar when serving or drizzle with syrup or topping. Do not add too many berries, or they may sink to the bottom. The bake is ready. Serve.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Crack the chicken eggs into the bowl of a mixer or food processor. Add the sugar and salt to the same bowl. Optionally you can also add vanilla sugar, various sweet spices, and seasonings. Beat for 3–4 minutes on high speed.
- 3
Step 3
Rinse the blueberries in water and remove stems and leaves. Drain the water and pat the berries dry with paper towels.
- 4
Step 4
Add high-grade wheat flour to the whipped egg mixture and carefully fold everything together with a whisk or a silicone spatula—but do not beat the mixture so you don’t knock out the air bubbles.
- 5
Step 5
Grease the multicooker inner bowl with vegetable oil and spread the sponge cake batter into it. Add the blueberries at random (scattered unevenly).
- 6
Step 6
Set the Baking mode on the appliance display panel for 50 minutes and close the multicooker lid. Wait for the beep and open it carefully so you don’t get burned by steam. The blueberry sponge cake will be fully done. Cool it in the bowl for about 30 minutes—remember to remove the bowl from the multicooker.
- 7
Step 7
Remove the pie from the bowl with a silicone spatula, cut into servings, and bring to the table.