Sponge Cake On Lemonade: Recipes And Step-by-step Instructions For Cooking In A Slow Cooker And Oven + Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Light and very fluffy sponge cake with lemonade

Modern housewives love to move a little away from traditional cuisine and try some interesting recipes using unusual ingredients. Very often, the dishes we are accustomed to, acquire a fresh flavor angle due to this. Did you know that there is a very original way to bake a biscuit that will turn out fluffy and aromatic without much hassle? In this article, we'll show you how to make a biscuit with lemonade.

Content

• 1 Why this recipe has so many positive reviews
• 2 Ingredients

• 3 "Air" recipes with photos

  • 3.1 Simple option

    3.1.1 Video recipe: sponge cake on lemonade in a slow cooker

  • 3.2 Chocolate on mineral water with gas
  • 3.3 Delicate sponge cake without eggs
• 4 Video recipe: "fluffy" charlotte on lemonade in the oven

Why this recipe has so many positive reviews

Do you remember how biscuit dough is made? It is necessary to separate the whites from the yolks, beat them separately, monitor the volume and consistency of the resulting foam and mix the ingredients very carefully, otherwise the cakes will not rise and bake. And all the same, failure often awaits us: either the oven is heated unevenly, or someone slammed its door too loudly - and now the dough rose from one edge and settled on the other. Sound familiar?

With lemonade, this problem is no longer for you. Carbon dioxide works as a baking powder just as well as yeast in yeast dough. The cakes rise high and evenly and bake perfectly on all sides thanks to the delicate and more airy structure of the dough.

Highly carbonated lemonade will not only make the dough airy and porous, but also give the biscuit an additional taste and aroma.

Note! Only fresh, heavily gazed lemonade is suitable for such a test. If the soda is exhausted after standing even a little without a lid, you won't be able to use it for baking.

If you want a biscuit with a classic aroma, but the idea of a tall, airy crust is no longer out of your head, use regular sparkling mineral water instead of sweet lemonade.

In what household device to bake a biscuit on lemonade is also not a fundamental question. Personally, I have already learned from my own experience that there is practically no difference. Both in a slow cooker and in the oven, the cakes rise and bake equally well. The main thing is not to forget the rule: after the end of the baking time, you cannot take out the biscuit immediately, you must leave it inside the turned off oven or in the multicooker bowl in the heating mode for some more time. For a multicooker, this is usually 60 minutes, for an oven - 20 minutes.

Ingredients

The standard set of products for "carbonated" biscuit differs little from the classic buttered biscuit dough. It consists of:

• eggs;
• Sahara;
• flour;
• baking powder;
• lemonade;
• vegetable oil.

You can also bake a lean or eggless vegetarian biscuit, or even a chocolate biscuit. If you wish, you can add vanilla, cinnamon, and other spices to the dough.

Sugar, flour and eggs are the basis of biscuit dough

Do not forget the basic rules for making biscuits, which will help you achieve great results.

1. The dishes in which you will beat the eggs must be clean, dry and fat-free.
2. It is better to grind sugar in a coffee grinder into powder, so it will dissolve faster.
3. Eggs should not be chilled. When whipping, add a little lemon juice and a pinch of fine salt to them.
4. Be sure to sift the flour through a sieve so that it is saturated with oxygen, does not form lumps and gives the dough airiness.
5. Do not open the oven door for at least the first 15 minutes of baking so that the biscuit does not settle.
6. If you have a convection oven, preheat it not to 180, but to 170 degrees.
7. Place a container of water at the bottom of the oven - steam is needed to raise the dough.

"Air" recipes with photos

We will tell you in detail how to cook several types of biscuit with lemonade using the oven and multicooker.

Simple option

This cooking method is suitable for both the oven and the multicooker. The only difference is in baking time and mode. The cakes are so airy and fluffy that they are easily soaked in cream, jam or cognac.

The biscuit crust on lemonade will turn out so high that you can easily cut it into several pieces to make a cake

Take these products:

• 3 smooth glasses of wheat flour;
• 4 eggs;
• 1.5 cups of sugar;
• 1 glass of vegetable oil (refined);
• 1 glass of lemonade;
• 1 teaspoon baking powder.

Preparation:

1. Prepare food. Measure out the sugar and butter, remove the eggs from the refrigerator in advance to warm them up to room temperature. You need to open a jar or bottle of lemonade just before you send the drink to the dough so as not to reduce the carbonation.

   

   Prepare Lemonade Sponge Cake Products

2. If you are going to bake in the oven, try to take the deepest shape, or better play it safe and add baking paper or parchment boards.

   

   Since the dough rises very high, the soda cake mold should be deep enough, it is better to add the sides with baking paper

3. Turn on the oven to warm up to 180 degrees. This is the temperature that should be when you put the dough inside. Beat eggs with sugar. It is not at all necessary to separate the whites from the yolks and add the sugar separately. And too thick, persistent foam is not important in this recipe.

4. Now pour vegetable refined oil and lemonade into the mixture of eggs and sugar. Mix until smooth.

   

   Add lemonade and vegetable oil while stirring the mixture

5. Immediately, while the lemonade is bubbling with might and main, pour a trickle of flour, previously mixed with baking powder. Stir with a whisk or mixer on low speed until the consistency is thin semolina.

   

   Add flour and baking powder, gently knead the dough

6. Pour the dough into a mold and place in a preheated oven. The crust should be baked for about 30 minutes.

   

   Pour the dough into a mold and place in the oven for half an hour

7. After the oven is turned off, do not remove the biscuit from it, but leave it for another 20 minutes with the door closed. After that, you can take out the finished cake, cool it and put it out of the mold on a dish.

Such a tall and lush cake is obtained after baking

As you can see, such a cake can be easily cut into several pieces to saturate with cream, and you will get a great layered cake.

Video recipe: sponge cake with lemonade in a slow cooker

Chocolate on mineral water with gas

Chocolate lovers will love this biscuit. In it we do not use sweet soda, but mineral water so that the fruity taste does not mix with the classic taste and aroma of chocolate.

Cook chocolate sponge cake in highly carbonated mineral water

Take these products:

• 2 eggs;
• 150 g sugar;
• 100 ml of refined vegetable oil;
• 100 ml of highly carbonated mineral water;
• 1 cup wheat flour;
• 3 tablespoons of cocoa powder;
• ½ teaspoon vanillin;
• 1 teaspoon baking powder.

Preparation:

1. Beat the sugar, vanillin and eggs until foamy with a mixer. Add vegetable oil and lemonade, reduce speed to minimum and continue whisking.

   

   Whisk eggs, sugar and vanillin

2. Add cocoa and continue working with a mixer until the mixture is smooth.

   

   Add cocoa and continue whisking

3. Now add the flour mixed with baking powder. Stir again with a mixer until smooth, until you get a thick sour cream consistency.

   

   Add flour and knead the dough to the consistency of thick sour cream

4. Pour the dough into an oiled multicooker bowl. Set the device to Bake for 50 minutes. Then let the biscuit rise for another 60 minutes with the lid closed.

   

   Pour the dough into the multicooker bowl and bake on the "Baking" mode, and then keep in the heating mode for another hour

5. Now you can get the biscuit out of the multicooker, cool, remove from the bowl and decorate.

Decorate a chocolate sponge cake on lemonade as your fantasy tells you

Delicate sponge cake without eggs

It would seem that eggs are a must-have ingredient for a biscuit. We are accustomed to the fact that it is they, whipped into a strong foam, that give the dough lightness and airiness. But sparkling lemonade will help us go without eggs. This recipe is great for fasting or vegetarian eating.

A sponge cake without eggs will also turn out tall and lush

Products:

• 10 ml of refined vegetable oil;
• 1 cup wheat flour
• 300 ml lemonade;
• 1 cup of sugar;
• 1 teaspoon of baking soda;
• 1 tbsp. l. vinegar (not concentrated essence, but table vinegar, best of all apple or grape).

Preparation:

1. Turn on the oven and set the temperature to 180 degrees.

   

   Turn on the oven to heat up to 180 degrees

2. Stir the sugar and lemonade thoroughly in a deep bowl. Make sure the sugar is completely dissolved. Add soda slaked with vinegar there, sift the flour through a sieve. Gently knead the dough with a whisk or spatula. If you use a mixer, do not set the maximum speed on it, so as not to damage the bubbles in the dough structure.

   

   Mix the ingredients gently into a smooth dough

3. Take a baking dish with high sides. Lubricate it from the inside with vegetable oil, pour the dough.

Send the mold to the preheated oven and bake for 30 minutes. A golden brown crust forms on the surface of the biscuit. Until this time, do not open the oven door so that the biscuit does not settle from the cold air flow. When the cooking time has passed, pierce the cake with a dry match or a toothpick. If it remains dry, the biscuit is completely ready. Let it sit in the cooling oven for 15 minutes, then remove and cool before removing from the mold.

Bake the sponge cake in a greased deep pan for 30 minutes and do not open the oven door while it is baking.

Video recipe: "fluffy" charlotte on lemonade in the oven

Sponge cakes and pastries are a wonderful decoration of the dessert table for adults and children. They can be served with any drink - tea, coffee, mulled wine, juices, and every season they delight us with their light taste. Now you know how to make an airy flavored sponge cake quickly and without hassle thanks to the lemonade in its composition. Perhaps you have your own recipe for making a biscuit with lemonade? Share it with us in the comments. Bon Appetit!