Sylvia's Cake in the Multicooker

Name: Sylvia's Cake in the Multicooker - Romina H.
Ingredients: 5 eggs; 250 g sugar; 250 g flour; 4 tablespoons of oil; 2 teaspoons cocoa; vanilla sugar; 100 g chopped walnuts

Dessert - Sylvia's Cake in the Multicooker by Romina H. - Recipia

Sylvia's cake is simply prepared in a multicooker and has two layers, one plain and one with cocoa. In this version, I did not use orange juice, as I do not like its aroma in cakes. I placed chopped walnuts on top before baking, where they brown slightly and remain visible when sliced. It is important that the egg whites are well beaten, and the multicooker lid should not be opened during the first part of baking. Quick Info Preparation time: not specified in the basic recipe Baking time: 45 minutes Temperature: 150 degrees Celsius Servings: approximately 10-12 slices, depending on the thickness of the portions Difficulty: easy Recipe type: marbled cake with cocoa and walnuts, prepared in a multicooker Ingredients 5 eggs 250 g sugar 250 g flour 4 tablespoons of oil 2 teaspoons of cocoa Vanilla sugar, according to the amount used in the basic recipe 100 g walnut kernels, chopped A little oil for greasing the multicooker bowl I did not include orange juice, as noted in the prepared version. The original recipe states that it was not used. Preparation method 1. Separate the egg whites from the yolks. You will need two bowls so that the egg whites can be beaten separately and then gradually incorporated into the mixture. 2. Beat the egg whites until they form a firm foam. Gradually add the sugar along with the vanilla sugar, continuing to mix. In the end, you should obtain a white and firm mixture, similar to meringue. 3. Pour the oil over the beaten egg whites and gently mix without overdoing it. 4. In another bowl, beat the yolks with a pinch of salt. Add them to the egg whites with sugar and homogenize with a spoon. It is better to mix from bottom to top to retain as much of the volume of the egg whites as possible. 5. Gradually incorporate the flour. Mix after each addition until the mixture becomes homogeneous. Do not rush this step, as adding all the flour at once can make it harder to incorporate. 6. Divide about half of the mixture into another bowl. Add the 2 teaspoons of cocoa and mix until the color is uniform. 7. Grease the large multicooker bowl with a little oil. First, pour a layer of the white mixture, then add the cocoa mixture layer. The layers do not need to be perfectly equal or perfectly delineated. 8. Chop the walnut kernels and sprinkle them on top of the mixture. In this version, the walnuts are not mixed into the batter but remain on the surface. 9. Close the multicooker lid and select the BAKE program. Set the temperature to 150 degrees Celsius and the baking time to 45 minutes, then press the START button. 10. In the first 30-35 minutes, it is best not to open the lid. The mixture is still in the baking process, and a sudden change in temperature can cause the cake to collapse. 11. After the program ends, disconnect the appliance from the power source. Leave the cake in the multicooker bowl until it cools down, then remove it and slice it. Why I make this recipe often It is an easy cake to prepare when I want a simple dessert without creams or complicated decorations. The basic batter is made from ordinary ingredients, and the cocoa gives it a two-color appearance without the need for extra steps. The walnuts on top add texture and are felt in every slice. Baking it in a multicooker is especially useful when this is the appliance I have handy for cakes. After I set the program, there is no need to monitor the temperature of a separate oven. However, the 45-minute time is from the basic recipe, and the result may depend on the model of multicooker used. Tips The egg whites should be beaten before adding the sugar, then the sugar is added gradually. If added all at once, the meringue may be harder to form. The yolks are incorporated with a spoon, not through vigorous mixing. The same goes for the flour, to avoid losing too much air obtained from beating the egg whites. Respect the 30-35 minute pause without opening the lid. This is one of the most important details to prevent the batter from collapsing. The walnuts should be chopped before being placed on top. Large pieces can be harder to cut along with the cake slices, while chopped walnuts distribute more easily on the surface. Let the cake cool in the bowl before removing it. While it is very hot, it is softer and can break during transfer. Substitutions Orange juice can be omitted, as it was in this version. It is not necessary for preparing the batter presented here. For a version without a colored layer, cocoa can be omitted, but then the cake will not have the cocoa flavor and color. Vanilla sugar is retained in the mixture for the vanilla aroma. The exact amount is not specified in the basic recipe, so it is used according to the available product and personal preference. Variations You can keep the same division of the batter and place the cocoa mixture on top or underneath, depending on the desired appearance. In the presented version, the white layer is placed first, then the cocoa one. The walnuts can be chopped finer or larger, but it is important to place them on top of the batter, not mixed into the mixture if you want to follow this version. For a clearer appearance in the section, the layers can be carefully placed one on top of the other. If poured less evenly, the slices will have a more irregular marbled cake pattern. Serving ideas The cake can be sliced after it has cooled. It is suitable as a simple dessert alongside coffee or tea. For the most uniform slices, use a sharp knife and cut after the cake is no longer hot. Frequently asked questions Can the cake be made without orange juice? Yes. The presented version is made without orange juice. It is not included among the ingredients used here. When is the walnut added? The walnut kernels are chopped and sprinkled on top of the mixture after the white layer and the cocoa layer have been placed in the bowl. Can I open the lid during baking? It is recommended not to open the lid in the first 30-35 minutes. The batter can collapse due to heat loss and sudden temperature change. What program and temperature are used? Select the BAKE program at 150 degrees Celsius for 45 minutes. After the program ends, the appliance is disconnected from the power source. When is the cake removed from the bowl? The cake is left in the multicooker bowl until it cools down. After that, it can be removed and sliced. Nutritional values The values below are estimates and are calculated for the entire recipe, using the mentioned quantities: 5 eggs, 250 g sugar, 250 g flour, 4 tablespoons of oil, cocoa, and 100 g walnuts. The vanilla sugar and oil used for greasing the bowl may slightly alter the result. For the entire cake: Calories: approximately 3,400-3,500 kcal Protein: approximately 65-70 g Carbohydrates: approximately 360-380 g Fats: approximately 180-190 g If the cake is divided into 10 slices, one slice has approximately 340-350 kcal, 6-7 g protein, 36-38 g carbohydrates, and 18-19 g fats. For 12 slices, the value per serving decreases proportionally. These figures are indicative, not laboratory-calculated nutritional values. Storage and reheating After cooling, keep the cake covered at room temperature if it will be consumed shortly. For longer storage, it can be kept in the refrigerator in a closed container, but the texture may change and the cake may become firmer. Reheating is not necessary. It can be served cold or after it returns to room temperature. If stored in the refrigerator, let the slices sit a little before serving. It is not advisable to heat the whole cake, as the walnuts on top may dry out, and the cake may lose its soft texture. Tags: Sylvia's cake, multicooker cake, cocoa cake, walnut cake, Philips Multicooker, multicooker recipes

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