Cake in the Multicooker

Name: Cake in the Multicooker - Luciana I.
Ingredients: 5 eggs; 1 cup sugar; 10 tablespoons oil; 15 tablespoons milk; 2 packets vanilla sugar; 1 packet baking powder; 2 cups flour; 1 pinch of salt

Dessert - Cake in the Multicooker by Luciana I. - Recipia

Simple Cake in Multicooker When I want a simple cake without much preparation, I use this recipe in the multicooker. The batter is made quickly, and separating the eggs helps achieve a fluffy texture. The cake is baked in the device's pot on the Bake function, but it can also be prepared in a regular oven. The recipe is inspired by a version proposed by Ryta, for which I thank her. Quick Info Preparation time: not specified in the original recipe Baking time: 40 minutes in the multicooker Total time: minimum 40 minutes, plus cooling time Servings: number not specified; portioned after cooling Difficulty: easy Recipe type: simple cake, suitable for multicooker or regular oven Ingredients 5 eggs 1 cup of sugar 10 tablespoons of oil 15 tablespoons of milk 2 packets of vanilla sugar 1 packet of baking powder 2 cups of flour 1 pinch of salt For preparing the pot A little oil A little flour Preparation method 1. Separate the egg whites from the yolks. Put the egg whites in a clean bowl and beat them into a foam with the pinch of salt. 2. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a stiff foam, similar to meringue. The sugar incorporates better if added in several batches, not all at once. 3. In another bowl, beat the yolks with the oil. Mix until the composition becomes creamy, like mayonnaise. 4. Pour the yolk mixture over the beaten egg whites. Gently fold it in with an upward motion to keep as much volume as possible. 5. Add the milk and mix gently until absorbed into the composition. 6. Mix the flour with the baking powder, then gradually add them to the batter. Carefully incorporate until no visible flour remains. There is no need to insist once the batter is homogeneous. 7. Grease the walls of the multicooker pot with a little oil and dust with flour. The flour helps prevent the cake from sticking to the pot during baking. 8. Pour the mixture into the pot and gently level the surface if needed. 9. Set the device to Bake at 150 degrees Celsius for 40 minutes. 10. At the end of the program, disconnect the multicooker from the power source. Let the cake cool slightly before removing and portioning. The cake can also be prepared in a regular oven. The original recipe does not specify the temperature or baking time for the oven, so these need to be adapted based on the oven used. Why I make the recipe often It’s a simple cake with common ingredients and a batter that is prepared without complicated steps. Separating the eggs and beating the egg whites gives the composition an airy texture, and the multicooker is useful when I don’t want to use the regular oven. The quantity is suitable for a homemade cake that can be portioned after cooling. Tips The egg whites should be beaten until the foam becomes firm. At this stage, the fluffy base of the cake is formed, so it is important not to mix abruptly after adding the yolks. Incorporate the ingredients with gentle, upward movements. If you mix vigorously, the egg white foam may lose its volume. The oil and flour for greasing the pot should be used in small amounts, just enough to cover the pot's walls. Focus on the sides, where the batter may stick after baking. Stick to the setting of 150 degrees Celsius and the time of 40 minutes when using the Bake function of the multicooker. The device should be disconnected after the program ends, before letting the cake cool. Do not portion the cake immediately after baking. A few minutes of cooling helps it settle and makes it easier to cut. Substitutions The recipe does not specify substitutions for the ingredients used. To maintain the proportions and texture achieved in the original version, it is recommended to use the same ingredients and quantities. Milk, oil, flour, sugar, and eggs are part of the batter base, and the baking powder contributes to the cake rising during baking. Therefore, changing them can alter the final result. Variations The main variation in preparation is the choice of device: the cake can be baked in a multicooker on the Bake function at 150 degrees Celsius for 40 minutes or made in a regular oven. For the oven, the source of the recipe does not provide exact settings. Otherwise, the recipe is presented as a simple cake without additional ingredients. To keep the original version, the composition is prepared only with the listed ingredients. Serving ideas Let the cake cool before portioning, then cut it into slices. It can be served plain, without additional toppings. It is suitable for breakfast, as a snack, or alongside coffee and tea. Frequently Asked Questions 1. Can this cake be made without a multicooker? Yes. The recipe states that it can also be baked in a regular oven. However, the temperature and time for the oven are not indicated in the original version, so they must be adapted based on the oven used. 2. Why are the eggs separated? The egg whites are beaten into foam to achieve a lighter batter. The yolks are mixed separately with the oil until creamy, then added over the egg whites with gentle movements. 3. When is the flour added? The flour is first mixed with the baking powder and then added after the milk. It is incorporated gradually and carefully until the batter becomes homogeneous. 4. What setting is used on the multicooker? The Bake function is used at 150 degrees Celsius for 40 minutes. 5. When is the cake cut? After the program ends, the device is disconnected, and the cake is allowed to cool slightly. Only then is it portioned, making it easier to cut the slices. Nutritional values The values below are estimated. The calculation is indicative and assumes the use of a standard cup and portioning the cake into 10 slices. The exact value may vary depending on the size of the eggs, the type of milk, and the actual quantity in a cup. For a slice of approximately 1/10 of the cake: Calories: approximately 350 kcal Proteins: approximately 6-7 g Carbohydrates: approximately 40 g Fats: approximately 18 g Most of the fats come from oil and eggs, while carbohydrates are primarily provided by flour and sugar. These values do not include any additional ingredients since the original recipe does not provide for such additions. Storage and reheating After cooling, keep the cake covered at room temperature. For a longer period, it can be kept in the refrigerator in a closed container, but the texture may become slightly denser. Reheating is not necessary. If you prefer the cake slightly warm, heat only the slice you plan to serve for a short time. The original recipe does not indicate temperatures or times for reheating, so it is better to heat it gradually without drying it out. Tags: simple cake, multicooker recipes, Philips Multicooker

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