Marble sponge cake with cherries (multicooker)

Name: Marble sponge cake with cherries (multicooker) - Janina P.
Ingredients: 6 eggs; 6 tablespoons of sugar; 6 tablespoons of oil; 1 teaspoon of baking powder; cherries; vanilla essence; grated lime/lemon zest; 2 tablespoons of cocoa; a pinch of salt; butter for greasing the multicooker pot.

Dessert - Marble sponge cake with cherries (multicooker) by Janina P. - Recipia

Marbled cherry sponge cake is one of the simple desserts I make when I want a treat prepared in a multicooker, without many complicated steps. The batter is classic, made with eggs, sugar, and oil, while the cocoa gives it a marbled appearance. The cherries are placed on top before baking and add freshness to the cake. For a more reliable result, I prefer to bake the sponge in two stages in the multicooker: the first 20 minutes at 150 degrees, then another 20 minutes at 180 degrees. Quick Info Total Time: approximately 55-70 minutes, depending on the time needed to prepare the batter Preparation Time: not specified in the original recipe; typically, preparation takes about 15-20 minutes Baking Time: 40 minutes Servings: number not specified; the cake is cut into slices, depending on the desired size Difficulty: easy Recipe Type: homemade dessert, marbled sponge with fruit, prepared in a multicooker Ingredients 6 eggs 6 tablespoons of sugar 6 tablespoons of oil Flour, quantity not specified in the original recipe 1 packet or a pinch of baking powder, according to the available ingredient Cherries, quantity not specified Vanilla extract Zest of lime or lemon 2 tablespoons of cocoa powder A pinch of salt Butter for greasing the multicooker pot Preparation Method 1. Separate the egg whites from the yolks. Place the egg whites in a clean bowl and add a pinch of salt. 2. Beat the egg whites with a mixer until you achieve a firm foam. It’s easier and quicker with a mixer than by hand. Gradually add the sugar, sprinkling it in while continuing to mix until it's incorporated into the foam. 3. Add the yolks one at a time. After each yolk, gently mix just enough to incorporate it into the batter. 4. Add the oil, vanilla extract, and lime or lemon zest. Incorporate them without overmixing. 5. Add the flour mixed with the baking powder. The quantity of flour is not specified in the source recipe, so use the usual amount for sponge cake batter, without being able to indicate an exact measure here. At this stage, it’s preferable to mix with a spatula or wooden spoon, not with the mixer, to keep the egg white foam well incorporated. 6. Set aside a few tablespoons of the batter in a separate bowl. Add the 2 tablespoons of cocoa powder and mix until homogeneous. This will create the marbled part of the batter. 7. Grease the multicooker pot with a little butter. Pour the plain batter and the cocoa batter alternately. There's no need to perfectly level each layer; alternating the two batters will create the marbled effect during baking. 8. Place the cherries on top of the batter. The quantity is not specified in the original recipe. If they have pits, they must be removed before use so that the cake can be served easily. 9. Close the pot and select the Bake program. Set the multicooker for the first 20 minutes at 150 degrees, then continue baking for another 20 minutes at 180 degrees. 10. After the program ends, check if the sponge is baked before removing it from the pot. The recipe indicates a total baking time of 40 minutes. If the appliance has a different baking mode or keeps warm after the program ends, take this into account when removing the cake. 11. Allow the sponge to cool before slicing. This way, the slices will be easier to cut, and the batter won’t be disturbed while it’s still very warm. Why I Make This Recipe Often I love this recipe because it uses common ingredients and doesn’t require a traditional oven. The multicooker is especially useful when I want to prepare a smaller cake or when I don't want to heat up the whole kitchen. The cocoa transforms a simple sponge, and the cherries make it more enjoyable to serve during their season. Tips Egg whites whip better if placed in a clean bowl, free of grease. Sugar should be added gradually, not all at once. After adding the flour, mix slowly with a spatula or wooden spoon. Vigorous mixing can lose some of the air incorporated into the egg whites and affect the texture of the sponge. The zest can be grated from lime or lemon, depending on what you have on hand. Only the colored part of the peel is used. For the multicooker, the option of 20 minutes at 150 degrees and another 20 minutes at 180 degrees is the recommended method in the recipe. The direct setting at 180 degrees for 40 minutes appears as the initial option, but baking in two stages is indicated as being more suitable. Substitutions Lime can be replaced with lemon without changing the rest of the recipe. Vanilla extract remains optional in terms of flavoring, but it is part of the original ingredients and contributes to the taste. Cherries are the fruit specified in the recipe. The source does not mention an alternative or an exact quantity, so no substitution or additional measure is indicated here. Variations You can alternate the white batter and the cocoa batter in thinner or thicker layers. The final pattern will be different, but the method remains the same. For a more pronounced marbled appearance, the cocoa batter can be distributed in more portions among the layers of plain batter. There’s no need to fully mix the two batters. Serving Ideas The sponge is served plain, cut into slices after it has cooled. It is suitable for both a family dessert and for kids' lunchboxes if the cherries have been pitted. Frequently Asked Questions 1. Can I bake the sponge directly at 180 degrees for 40 minutes? This is the setting initially mentioned in the recipe. However, the additional recommendation is to use 150 degrees for the first 20 minutes and 180 degrees for the next 20 minutes, as this option is considered more suitable for the multicooker. 2. Why is the flour added with a spatula and not with a mixer? The flour is mixed slowly to keep as much air as possible in the egg whites. The mixer can make the batter denser if used too much after adding the flour. 3. Are the cherries placed in the batter or on top? In the original recipe, the cherries are placed on top of the batter after the plain and cocoa batters have been poured alternately into the multicooker pot. 4. Can I use lemon zest instead of lime zest? Yes. The recipe mentions both options, so you can use either lime or lemon. Nutritional Values The values are estimates and cannot be calculated precisely, as the recipe does not specify the amount of flour, cherries, butter, and the number of servings. For the entire batter, calculated only based on the ingredients with known quantities, excluding flour, cherries, and the butter used for greasing, the estimate is approximately: 1,450-1,550 kcal Protein: approximately 35-40 g Carbohydrates: approximately 290-310 g Fats: approximately 105-115 g These values mainly come from the 6 eggs, sugar, oil, and cocoa. The flour and cherries will increase the energy value and the carbohydrate content, and the number of calories per slice directly depends on how many servings are cut. Storage and Reheating Keep the sponge covered at room temperature if it will be consumed shortly. For longer storage, you can place it in the refrigerator in a closed container, but the texture may become slightly denser. The cake can be served cold or at room temperature. Reheating is not necessary. If you prefer to enjoy it slightly warm, heat only the desired portion for a short time to prevent it from drying out.

Marble sponge cake with cherries (multicooker)

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