Lemon sponge cake in a multicooker
Description
The baking is simple and quick. First, I'd like to make a few clarifications that will help you perfectly repeat this easy recipe for lemon biscuit cake in a multicooker in your own kitchen. First, the butter should be well softened. Second, regarding the lemon: zest should be carefully removed, and you can use not just one, but a couple of lemons. 1. First, cream the butter with sugar until smooth. 2. Carefully separate the egg whites from the yolks. Add the yolks to the butter and sugar mixture and continue creaming. 3. Add a pinch of salt to the egg whites and beat until very stiff peaks form. 4. Wash the lemon, dry it, and grate the zest. You can also squeeze a little lemon juice. Add it to the butter mixture and mix well. 5. Gradually add sifted flour in small portions. 6. The batter should become very tender, smooth, and completely free of lumps. 7. Once the batter reaches the desired consistency, gently fold in the egg whites, smoothly mixing with a spatula. 8. Grease the multicooker bowl well, then pour in the batter. 9. Set the multicooker to the "Baking" mode and cook for about 1 hour. The cake should rise well and become light and airy. Carefully remove it from the bowl and, if desired, dust with powdered sugar before serving. You can also cut it in half and soak it with a lemon juice-based syrup—it will be delicious too.