Biscuit with lemonade in a slow cooker reviews. Biscuit on lemonade with gas. This biscuit always turns out

If you love aromatic sweet pastries, then be sure to try baking a sponge cake with lemonade. The dessert absorbs the taste of the drink and becomes incredibly juicy, airy and fluffy. If you use apple lemonade, you will get a biscuit with apple flavor, pear lemonade - with pear flavor, etc. The delicacy is baked like other wet biscuits - 40 minutes in the oven at 180 degrees or 1 hour and 40 minutes in a slow cooker at “Baking” mode, and in the latter the biscuit does not fall off and holds its shape even after removal. Do not confuse wet biscuits with regular dry ones, since vegetable oil is added to their composition - such desserts require more baking time and should be cut only after they have completely cooled!

Preparation

1. As in the classic recipe for making a sponge cake, first beat the chicken eggs with salt and granulated sugar for about 3-5 minutes until fluffy foam. This can be done either in the bowl of a food processor or with a mixer. It is advisable for the eggs to be at room temperature - this will help them beat faster.

2. After this, pour vegetable oil and lemonade into the airy egg mass. The lemonade must be foamy, freshly poured from the bottle, with gas, otherwise the sponge cake will not rise.

Add sifted wheat flour and baking powder.

If you want to get a chocolate sponge cake, then add 3 tbsp. l. cocoa powder, removing the same amount of flour.

Beat the entire contents of the container again for 2-3 minutes at medium speed so that the airy foam does not fall off.

3. Pour the dough, thick as sour cream, into the multicooker bowl and turn on the “Baking” mode on the display for 1 hour and 40 minutes, or pour the dough into the mold and bake the sponge cake in the oven at 180 degrees for about 40-45 minutes, checking its readiness with a wooden toothpick in the center. There is no need to grease the molds - the dough contains vegetable oil. The main thing to remember is that the biggest mistake is removing the biscuit from the appliance too early! Then the middle will not bake and it will look like a clot of clay from the inside!

If in the classical technology of preparing sponge cake the most important thing is correct, then to bake a sponge cake with lemonade with gas, it is important that the water is highly carbonated and just opened. Otherwise, the products you will need are approximately the same - fresh eggs (this is the basis of any biscuit), sugar (after all, we are baking a confectionery product) and flour. Be careful when it comes to flour - you won’t be able to bake even such a fairly simple biscuit with lemonade in the oven or in a slow cooker if the flour is of poor quality. So we choose only the highest grade flour, always milled from durum wheat. Don’t forget to sift it several times to saturate it with air, make it fluffier and remove lumps. Another subtlety - you won’t be able to bake a sponge cake with lemonade without vegetable oil. We take sunflower oil, always odorless, always purified.

Subtleties of making biscuit

We offer a basic option in which you can bake a lemonade sponge cake in the oven; the recipe can be supplemented with raisins, pieces of dried apricots or prunes, cocoa or other additives - to taste.

Ingredients:

odorless sunflower oil – 1 cup;
sifted high-quality white wheat flour – 3 cups;
or other soda to taste (without dyes) – 1 cup;
fresh large egg – 4 pcs.;
white refined granulated sugar - 1-1.5 cups (depending on how sweet the lemonade is);
baking powder or baking powder - 1 sachet.

Preparation

Since nothing depends on the temperature of the ingredients in this case, you can use both chilled and left at room temperature. In an enamel or plastic bowl, beat the eggs. There is no need to waste time and effort on separating and obtaining protein peaks. Just beat them well with sugar, adding them in several stages to dissolve faster. When the mass has become homogeneous and has increased slightly in relation to the initial volume, pour in the oil and soda. Of course, we use only water with natural ingredients, no artificial flavors, only sugar (usually sold in glass bottles). Dyes are also undesirable. They will not make the biscuit bright, it will turn out to be an unpleasant dirty shade, so we do not use Tarragon or Cola. You can prepare a sponge cake using “Lemonade” with gas, “Sprite”, “Duchesse”. “Citro” or “Cream soda” are also suitable. Whisk all the ingredients, the mixture comes together quickly, so sift the flour and baking powder in advance. If it is not available, use slaked soda - 1/3 teaspoon of soda to 1 teaspoon of vinegar. We extinguish the soda before adding soda. Add flour and use a mixer, breaking up any lumps, until the dough reaches the consistency of homemade sour cream.

How to bake correctly?

You can bake a lemonade sponge cake in the oven. To do this, line the springform pan with oiled paper, pour the dough into it and put it in the oven for half an hour at a temperature of 200 degrees, then lower the temperature to 160 and hold for another 15-20 minutes. Without opening the oven, let the biscuit stand for at least half an hour, after which we remove it from the mold. As you can see, making lemonade sponge cake is quite simple.

Airy sponge cake is one of the most popular bases for delicious cakes, pastries and a variety of desserts for children and adults. The most delicate pastries go well with fruits and berries, chocolate and nuts, creams, impregnations, liqueurs and syrups. Among dozens of options for preparing a delicacy that melts in your mouth, the lemonade biscuit recipe deserves special attention.

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Sponge cake without hassle

Good day everyone! I want to share with you a gorgeous and very simple sponge cake recipe. As a rule, there is a lot of fuss with a sponge cake: beat the whites separately, then one thing, then another, and in the end. it will take it and fall in the oven. And this is a win-win recipe that always works! In addition, the sponge cake turns out very tender and airy.

Ingredients: my glass contains approximately 250 grams. 4 eggs 2 cups sugar 150 gr. margarine 1 cup sparkling unsalted water 3 cups flour 1 packet of baking powder (I use Dekker - if you don’t have one, use 18 grams as a guide) 1 tsp. soda with vanilla topping Preparation: So, beat 2 cups of sugar with 4 eggs, melt the margarine in the microwave, add to the eggs with sugar, continuing to beat. Next, reduce the power of the mixer, pour in sparkling water (if you want an orange sponge cake, then instead of 1 glass of sparkling water, add 0.5 cups of orange juice and 0.5 glasses of sparkling water, if you want a berry sponge cake, then add sparkling water in half with berry juice or compote. if it’s chocolate, then add a few tablespoons of cocoa to the flour). Next, pour flour into a glass, add vanillin, soda, baking powder, add to the mixture and stir with a mixer. Next, add the remaining 2 cups of flour. All the dough is ready! It turns out like thin sour cream. Next, take the mold (26), wrap it in baking paper, pour in the dough and place in a preheated oven at 180 degrees for about 30-40 minutes. Unlike other biscuits, you can open the oven during baking and check for doneness. That's all!. Once it cools down, cut and prepare the cake. Notes: With this recipe, the author recommended cherries and curd-sour cream cream, but as reviews have shown, it goes perfectly not only with it)) Cream: curd mass 1 pack whipped with 1 pack of sour cream large 400 g. which is 20%, plus a little cream 35%, about 100 g, pre-whipped. The result is a very delicate and airy cream, not cloying. The yield of the biscuit is approximately 1500 grams. Together with the soaking, cream and fruit, the cake turns out to be about 3-3.5 kg. Recipe author: miss kat, photos: HelgaSea. By the way, if you are confused by the composition of the ingredients, then I will simply cite the enthusiastic reviews of the girls on the “Cooking at Home” forum who have already prepared it. HelgaSea: “I baked the sponge cake twice using this recipe. And despite the fact that I’m not “friendly” with biscuits, the result with this recipe was excellent. I did not reduce the amount of sugar in the recipe; the amount in the finished product was quite traditional. The sponge cake was beautiful, uniform, without the slightest smell of soda, it rose well, was soaked and did not get soggy. I also noticed that the biscuit did not fall off after this time I carelessly decided to check it ahead of time. The only thing is, I can’t imagine how it can be baked at this temperature for 40 minutes; for me it took at least 1 hour 15-20 minutes. Both times I assembled the cake according to the principle of the “Box” cake, and decorated it with strawberries with randomly placed chocolate lines.” *** Irinka12: “The biscuit turned out great. Layered with lemon cream. Delicious.". *** Yulyaka: “Today I made a cake with this sponge cake - everyone really liked it!!! Instead of margarine I used plum. oil. I used a third cup of raspberry syrup and 2/3 cup of water. The biscuit baked for about 1.5 hours, and after 40 minutes I took it out because it was browned, but inside in the middle it was still jiggling - I was afraid it would fall off. No, it was perfectly baked. It increased in volume by about 2.5 times. I made the cream with sour cream + condensed milk + butter, between the layers - bananas + raspberry syrup (a little bit), decorated with fresh strawberries on top. Now I will try other variations, I highly recommend it to everyone.” *** Helenka-46: “I hasten to express my delight about the biscuit!!! And the whole cake, which I prepared completely, as in the recipe, with curd and sour cream. Only instead of cherries I used pineapple, and poured chocolate on top of the cake. Thanks again for the recipe, now only this sponge cake!!” *** Julia_raz: “...the biscuit turned out great! I have never made such large and delicious biscuits. I soaked it in syrup and made a regular buttercream. The rehearsal was a success, so when I’m expecting a lot of guests, I’ll bake—there’s enough for everyone!) By the way, I didn’t notice any soda flavors or other “bad tastes.” *** OlgaAwdoshina: “I saw this recipe quite by accident and decided to try it, fortunately a small order turned up (another wedding cake). I baked it and was simply stunned, why did I suffer so much at one time, separating the whites and yolks, grating the zest or adding vanilla with different flavors (I ordered from a friend), when there is such an EXCELLENT recipe. Indeed, Biscuit without hassle!!!!! If you want lemon, add lemon juice, if you want orange, add orange juice, if you want a fruit mix, add fruit juice from forest or garden berries. Some were surprised that both baking powder and baking soda were needed. So what? There are recipes where meat is served with white chocolate sauce. The taste is simply amazing, although you can bet that these products are not compatible and you need a lot of chocolate, it will be too sweet. In reality, there is a slight aftertaste of white chocolate. I’m a little distracted about the recipe and the finished product: it turns out really high if you use a 26 mold, it is divided into 4 thin cake layers, so it’s quite suitable for a 28-diameter mold. There is absolutely no smell or taste of soda. As for me, there is not a lot of sugar, but quite normal (this is a matter of taste, reduce the sugar a lot). After delivering the cake, I was looking forward to the customer’s feedback, and this is what I received in response: - “What kind of sponge cake is in the top cake? In terms of taste and structure - simply gorgeous! We haven’t tried this for a long time.” And it’s not true that it’s only suitable for curd creams, I made cognac impregnation, the cream was whipped cream Decor AP + condensed milk, the layer was dark chocolate cut into pieces. I now have orders for cakes only with this sponge cake, everyone likes it!” *** Lenka Slavyansk: “I did everything as indicated in the recipe (soda, baking powder, and even looked in the oven 3 times). The result exceeded all my expectations. The sponge cake has risen three times without shrinking, the structure is airy, there is no smell of soda, in general, the ideal basis for any sponge cake with a minimum cost of food and time.”

Airy lemonade dough: preparation features

Before getting to know the recipe in more detail, let's look at its features and differences from a regular sponge cake.

First of all, it is important to know that you can use any lemonade for the dough.

The main thing is that it is fresh and always opened immediately before cooking. A drink left in an open container becomes slightly carbonated, and accordingly, the dough with the addition of such lemonade cannot turn out very fluffy and airy.

Open the soda just before making the dough!

As for the taste of the drink, you should focus only on personal preferences. Lemonade will add a unique “zest” to the dish, depending on which drink you choose.

So, lovers of pear flavor will love the biscuit with the addition of Duchess. And for those who prefer to enjoy vanilla-citrus notes, we recommend trying to prepare the dough using the familiar “Citro” or “Fanta”. A pie or cake with layers based on Tarragon will turn out to be original. And, of course, the spicy aroma of cola is beyond competition...

Remember?

You can replace lemonade with regular carbonated water.

What will change in this case? This will not affect the structure of the dough - it will also rise well and the cake will turn out fluffy. However, the taste and aroma that are inherent in a drink with various additives will not be in the biscuit.

If you are cooking in the oven:

To begin, we preheat our oven to 180 degrees.
We need a fairly high form, since the dessert rises quite high.
We send it to bake for about 25-30 minutes until fully cooked, but do not immediately take it out of the oven.
After the time has passed, we will leave it to cool in the switched off oven for another 20 minutes.
Then, we take it out and turn it over onto the stand. If you did everything correctly, the sponge cake will be approximately 10-12 cm high.
Decorate the lemonade sponge cake as you please. You can serve it just like that or divide it into 2 parts with confectionery thread and grease it with filling.

That's all. We have prepared a lemonade sponge cake with a simple recipe that you can easily master in any conditions. In addition, it turns out very tall and literally airy, which will allow you to add any filling to it. Can you already imagine how surprised your loved ones will be when you tell them that you prepared such a miracle yourself?

The method of making biscuit dough with the addition of lemonade is relatively new and quite convenient. Despite the ease of preparation, the finished soda pies turn out very fluffy and soft. Instead of lemonade, you can take any sparkling water, even champagne or regular sparkling mineral water. The taste and color of lemonade give the biscuit a pleasant aftertaste and a slight color tint, which makes this pastry original and unique.

Secrets of positive reviews

Yes, this biscuit turns out almost always, and it has many fans of all ages online. Let's try to explain what the magic is here:

Well-beaten eggs themselves provide porosity to the dough. A sponge cake simply cannot fail to rise if you took fresh eggs for it and beat them with sugar for at least 10 minutes. Therefore, no additional baking powder is ever added to the classic version.
Most lemonade dough recipes still add baking powder. The baking powder “insures” the biscuit and makes it rise a little higher.
The multicooker bakes at a low temperature, but for a long time. Many housewives note that any dough in a slow cooker rises higher than in the oven.
Finally, you will agree that lemonade, in addition to gas, also has the charm of a favorite aroma from childhood.

Lemonade is the sweet taste of childhood

Ingredients

The standard set of products for a “carbonated” sponge cake differs little from the classic butter sponge cake dough. It consists of:

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

You can also bake a meatless or vegetarian sponge cake without eggs, or even a chocolate sponge cake. If you wish, you can add vanilla, cinnamon, and other spices to the dough.

Sugar, flour and eggs - the basis of biscuit dough

Don't forget the basic rules for making sponge cake, which will help you achieve great results.

The container in which you will beat the eggs must be clean, dry and grease-free.
It is better to grind the sugar into powder in a coffee grinder, so it will dissolve faster.
Eggs should not be chilled. When whipping, add a little lemon juice and a pinch of fine salt to them.
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.
Do not open the oven door for at least the first 15 minutes of baking to prevent the cake from settling.
If you have a convection oven, preheat it not to 180, but to 170 degrees.
Place a container of water at the bottom of the oven - steam is needed to raise the dough.

Oven or slow cooker?

Lemonade sponge cake can be baked in the oven or in a slow cooker. If you follow all the rules for preparing and baking sponge dough, the cake rises equally well in both cases. However, you should know the intricacies of the operation of your multicooker, as well as an electric or gas oven, because very often the cake that has not risen high enough or is not baked is a consequence of an incorrectly set baking mode or incorrect operation of the device.

For example, due to uneven heating in the oven, the cake may rise with a hump. To avoid this, place another baking tray on top. If you know that the baked goods begin to burn on the bottom during the baking process, place a container filled with water under the baking sheet before turning on the oven.

Why does this recipe have so many positive reviews?

You remember how biscuit dough is made, right? You need 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 yet, failure often awaits us: either the oven is heated unevenly, or someone slammed the door too loudly - and now the dough rises on one side and sag on the other. Sound familiar?

With lemonade, this problem disappears for you. Carbon dioxide will work no worse than yeast in yeast dough. The cakes rise high and evenly and are perfectly baked on all sides thanks to the delicate and airier structure of the dough.

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

Note! Only fresh, highly carbonated lemonade is suitable for this test. If the soda has run out of steam after sitting for even a little while without a lid, you won’t be able to use it for baking.

In addition, lemonade will add flavor and aroma to your sponge cake. You can use absolutely any sweet soda to your taste: citro, orange, cherry, cola, classic “Lemonade”, “Tarragon”, “Pinocchio”...

If you want a biscuit with a classic flavor, but the idea of a tall, airy cake can’t get out of your head, use regular carbonated mineral water instead of sweet lemonade.

In which household device to bake a lemonade sponge cake is also not a fundamental question. Personally, from my own experience I have already realized that there is practically no difference. Both in the 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 switched off oven or in the multicooker bowl on the heating mode for some more time. For a slow cooker this is usually 60 minutes, for an oven - 20 minutes.

Main ingredients and possible additives

If you are eager to please your loved ones with a sumptuous delicacy, you should first stock up on the necessary ingredients. The main ingredients of this biscuit are eggs, flour, sugar and, in fact, lemonade.

Depending on the recipe, the list of ingredients may also include:

vegetable oil;
baking powder for the dough;
vanillin;
cocoa powder;
ground cinnamon;
anise, star anise, mint and other spices to taste.

Chef of the Moscow White Rabbit restaurant Vladimir Mukhin suggests using matcha green tea as an original additive to the dough. As a result of such an experiment, you can get an unusual biscuit with a rich green color and a tart taste.

Among the many recipes for lemonade cake, there is also a vegan one. In this case, eggs are not used to prepare the dough, and potato, corn or wheat starch acts as a binding component.

It is best to use cornstarch as a substitute for eggs: 1 tablespoon of powder will replace 1 medium egg.

Lenten chocolate sponge cake

This recipe makes it possible to prepare rich, flavorful, dense baked goods. Lenten cocoa sponge cake is especially good with cherries or blueberries - add one of these berries to the dough and you have a full-fledged pie.

Ingredients:

1 cup flour;
half a glass of sugar;
2 teaspoons cocoa;
half a glass of vegetable oil (any odorless);
1 lemon;
2 teaspoons of soda.

Preparation:

Squeeze the juice out of the lemon.
Sift the flour. Also sift the cocoa powder.
Mix flour with sugar, soda and cocoa.
Separately, combine lemon juice and oil. Pour in a glass of water. Stir.
Pour the liquid mixture into the dry ingredients. Beat with a mixer or mix very thoroughly with a spoon or whisk.
Place the resulting dough into the mold. Bake for half an hour at 180°C.

Step-by-step recipes with photos

Fluffy sponge cake with lemonade in a slow cooker

So, this is one of the most popular biscuit recipes on the Internet, which every housewife should add to her culinary repertoire. If you follow all the rules, such a biscuit will definitely please everyone with its appetizing appearance, impressive size, delicate taste and wonderful aroma.

Ingredients:

4 small eggs;
1.5 measuring cups granulated sugar;
1 measuring cup of lemonade;
3 measuring cups of wheat flour;
1 packet of vanilla sugar;
70 ml of refined vegetable oil for the dough and a little for greasing the bowl.

Cooking steps:

1. Place cooled eggs and sugar, including vanilla, in a clean, dry container and beat with a mixer for 10 minutes.

Beat eggs, sugar and vanillin with a mixer

2. Without stopping whisking the mixture, pour sunflower oil and a glass of your favorite lemonade into the bowl with the future dough.

It is important to use refined oil, since ordinary oil will add a noticeably noticeable taste and aroma that is inappropriate in desserts.

Pour vegetable oil and a glass of lemonade into a bowl, continuing to whisk

3. Pour the wheat flour sifted with baking powder into a bowl, carefully mix everything with a mixer at low speed until the dough is homogeneous.

Add flour and baking powder to the dough, mix the mixture gently

4. Pour the dough into the multicooker bowl, pre-greased with a small amount of oil, and close the lid. Select the “Baking” mode and set the timer for 130 minutes. Please note that in this case a multicooker with a power of 700 W was used. Remember to adjust the time depending on the specifications of your model.

Check the bakedness of the sponge cake with a bamboo skewer. If, after completing the program, the inserted skewer comes out of the dough dry, the sponge cake is ready. If not, bake for another 20 minutes and then check again.

Pour the dough into the slow cooker and bake the biscuit for 130 minutes

5. After the beep, open the multicooker lid and leave the biscuit to cool completely. To speed up the process, you can remove the bowl and place it on a wire rack.

Leave the biscuit to cool completely

6. Carefully cut the cooled biscuit with a sharp knife into the required number of cake layers.

Cut the cooled sponge cake into several layers

7. Use the finished cakes to make cakes or pastries.

Whipped cream and fresh strawberries are perfect for the cream.

Video: how to make a simple lemonade sponge cake in a slow cooker

Chocolate sponge cake with nuts on sparkling mineral water

As mentioned above, the dough for airy dough can be prepared not only with sweet soda, but also with ordinary sparkling mineral water. The taste and aroma of avo is worth adding a delicious chocolate-nut note.

Ingredients:

3 eggs;
150 g granulated sugar;
100 g wheat flour;
1 teaspoon baking powder;
90 ml sparkling mineral water;
70 ml vegetable oil;
40 g cocoa powder;
75 g walnut kernels.

Cooking steps:

1. Place peeled walnuts in a dry, hot frying pan, fry lightly, cool, place in a blender bowl and grind into fine crumbs.

Roast and chop walnut kernels

2. Mix all dry ingredients in a bowl: nut crumbs, sifted wheat flour with baking powder and cocoa powder.

Mix nuts, cocoa, flour and baking powder in a bowl

3. In a separate container, beat the eggs for 1 minute at maximum mixer speed. Add granulated sugar and beat for another 9 minutes.

4. Gradually, in small portions, pour the dry part of the dough into the egg-sugar mixture, gently stirring the mass with a spatula or whisk. Pour vegetable oil and sparkling water into the dough, mix well again.

Mix all dough ingredients thoroughly until smooth

5. Pour the dough into a multicooker bowl greased with butter or vegetable oil, close the lid. Select the "Bake" mode by setting the timer for 65 minutes. After the end of the program, check the readiness with a wooden splinter and, if necessary, start another cycle.

6. Cool the finished sponge cake, soak it in liqueur or syrup, and cover with chocolate glaze.

Cover the sponge cake with chocolate glaze and enjoy!

Chocolate sponge cake with carbonated mineral water can also be baked in the oven. In this case, the cooking time will be 40–45 minutes at a temperature of 180 degrees. Baking times may vary slightly. Therefore, focus on the features of your stove.

If your oven has a fan (convection) function, you should use it for baking. In this case, the heating should be 10 degrees less than in normal mode - 170 degrees.

Video: charlotte with mineral water

Lenten sponge cake made with lemonade with starch instead of eggs

Don't be upset if for some reason you or your family members can't eat chicken eggs or dairy products. In the total number of recipes for making lemonade sponge cake, there are some that do not contain them. These options are also good for those who fast. We present to your attention a sponge cake without eggs.

Ingredients:

200 g wheat flour;
100 g sugar;
1 teaspoon baking soda;
1 teaspoon apple cider vinegar;
200 g lemonade;
70 g vegetable oil;
4 tablespoons corn or potato starch.

Cooking steps:

1. Mix sifted flour, granulated sugar and cornstarch. In another container, combine lemonade, soda pre-quenched with vinegar and odorless vegetable oil. Gradually pour the dry part of the dough into the liquid and beat with a mixer, prepare a mass of homogeneous consistency.

2. Pour the dough into a baking dish greased and sprinkled with flour or semolina, smooth with a spoon or spatula.

Pour the biscuit dough into the mold and smooth it out with a spatula

3. Place the pan with the dough in an oven preheated to 180 degrees and bake for 40 minutes.

Do not open the oven during cooking as the cake may fall off!

4. Remove the finished sponge cake from the oven and cool completely, and then use it to create your own culinary masterpiece. Bon appetite!

Lenten cream can be prepared from a bag of vegetable cream, or simply cook thick, moderately sweet jelly from fresh fruits and berries or jam

The taste of sponge cakes made with lemonade or ordinary sparkling mineral water can be endlessly varied with the help of various additions at your discretion. For example, lovers of juicy summer berries will surely love the wonderful recipe for sponge cake with cherries and orange Fante.

Video: how to prepare a delicate phantom sponge cake with canned cherries

Do you have such a biscuit recipe? I really like it and decided to remind you of this recipe as well. The aroma is amazing and very lush. If you haven't tried baking with this recipe yet, be sure to try it.

Classic lemonade sponge cake in the oven

A simple recipe with “gases” that lifts the sponge cake well and makes it soft.

Required Products:

four eggs;
a third of a glass of vegetable oil;
10 grams of baking powder;
approximately 200 grams of sugar;
about 400 grams of flour;
a glass of lemonade;
a small packet of vanilla sugar.

Cooking process:

To prepare the classic recipe, you need to start with eggs - beat them well with sugar.
Add vanilla sugar to this mixture and turn on the blender again for another couple of minutes.
Add oil to the rest of the ingredients and beat a little more.
Now, the most important thing is lemonade. It is advisable to open it right before cooking so that no gas escapes. Carefully pour in the lemonade; it will sizzle and foam – it’s not scary. Mix everything lightly.
In a separate bowl, mix baking powder and flour, and then add them to the lemonade mixture. Whisk again until the mixture is homogeneous.
Pour the resulting future biscuit into the mold and put it in the oven for 35 minutes and set the temperature to 180 degrees. After the specified time, you can turn off the oven, but do not touch the baked goods for another 20 minutes.

Preparation

The main secret of this biscuit is lemonade. It must have gas. Lemonade left open without gas will not work.

Beat eggs, sugar, vanilla sugar with a mixer. Continuing to beat, pour in the vegetable oil, immediately after pour in the lemonade. Add flour and baking powder in parts and mix with a mixer. The dough will turn out liquid, like sour cream.

Pour the dough into the multicooker bowl. Set the baking time to 65 minutes. After the signal, add another 65 minutes. At the end of baking, turn off the heat and leave the biscuit to cool for another 20 minutes.

Then turn the multicooker bowl over onto stands (see photo), or onto tea cups, and leave the biscuit in this suspended state until it cools completely.

In the oven, a simple sponge cake is baked as always - at a temperature of 180 degrees for about 25-30 minutes. The shape should be high, because the sponge cake rises very much. At the end of baking, leave the sponge cake in the switched off oven for 20 minutes.

Turn the pan with the sponge cake onto stands and let it cool completely. The sponge cake turns out very tall (mine is 12 cm), fluffy, with a pear aroma (I had lemonade with pear).

Traditionally, dairy products are used as the basis for baking. And recently, experimental cooks have boldly begun to use and Many housewives have already tried a wonderful recipe for pancakes with carbonated mineral water, and the method of making beer batter is quite widely known.

What if you try to cook with soda and Believe me, the result will please you! Lush airy dough, an aroma familiar from childhood, and a wonderful taste will be a reward for your efforts. Household members will certainly appreciate the lemonade sponge cake; its recipe will take its rightful place in your culinary repertoire. Moreover, the cooking process does not require special skills, time or labor. And the cost price is good news - this recipe, as they say, is not affordable.

Recipe with apples and lemon

You can experiment with taste and embellish your baked goods with apple and citrus.

Required Products:

a little vanillin and baking powder;
about 400 grams of flour;
50 grams of lemon;
about half a glass of sugar;
2-3 eggs;
small apple;
glass of lemonade.

Cooking process:

Mix the following products well in turn: first eggs and sugar, adding vanillin, then butter and lemonade.
At this stage, the baking powder must be combined with flour and then the resulting mixture must be added to the egg mixture. Don't forget to mix everything thoroughly.
Prepare the form in which you will cook. First, pour half of the resulting mixture into it, then cover it with thinly sliced apples and fill it with the remaining dough.
Cook this in the oven at 180 degrees for about 30 minutes. During this time, turn the lemon into small pieces or slices and place on top of the finished biscuit.

Technology Basics

So, we are preparing a biscuit with a photo that will help you understand all the intricacies of the process. Why lemonade? It's not all about taste - the main processes occur at the molecular level. The highly carbonated drink works on the same principle as a mixture of vinegar and soda. It is thanks to the carbon dioxide bubbles that the dough turns out so tender.

The role of taste has not been canceled. Just imagine: a lemonade sponge cake is just baking in the oven, and a tempting aroma, familiar to everyone since childhood, will already spread throughout the house.

There is only one condition - the lemonade must be fresh. If the bottle has been left open for at least a few hours, it’s better not to risk it. Carbon dioxide tends to quickly erode and the processes that we need for the result simply will not happen.

Required Products

To prepare a lemonade sponge cake in the oven, the recipe must be strictly followed. We will need the following set of products:

highly carbonated drink - 1 glass 250 ml;
chicken eggs - 4 pcs.;
granulated sugar - 1.5 tbsp;
vanilla sugar or vanillin - 1 tsp;
vegetable oil (refined) - 1 tbsp.;
flour - 3 tbsp;
baking powder - 10 g.

In order to prepare a sponge cake with lemonade, you should not use aromatic homemade sunflower oil. Its rich smell will cover up any other, including the rather expressive smell of a carbonated drink. Therefore, it is better to take neutral, refined sunflower, corn or olive oil. To make the eggs beat better, you need to keep them in the refrigerator for a short time before cooking.

Beat eggs, sugar and vanilla thoroughly with a mixer. Without stopping whipping, pour in the vegetable oil, and then immediately the lemonade. Add the flour mixed with baking powder in stages, continuing to mix with the mixer. The finished dough has a consistency similar to thick sour cream. All that remains is to move the dough into a greased pan and bake.

Lemon Lenten Biscuit

A porous, airy sponge cake with a light citrus flavor will be appropriate for the holiday table and during tea drinking. You can replace lemon juice and zest with orange juice or go further and add lime and grapefruit. It is important that the fruit has sourness.

Ingredients:

1 lemon;
300 gr. flour;
70 ml. vegetable oil (you can use any oil that is odorless);
2 tablespoons wine or apple cider vinegar;
1 teaspoon of soda;
100 gr. Sahara;
½ teaspoon salt.

Cooking in the oven

You can bake a lemonade sponge cake in the oven. The recipe was originally invented for her. It is recommended to turn on the oven in advance so that it has time to warm up to 180 degrees. You can use any baking dish: silicone, metal, cast iron. The main condition is high sides. Don't forget that the carbon dioxide will do its job and the dough will rise a lot.

The lemonade sponge cake bakes quite quickly - about half an hour. Another important condition for a good result is not to take out the finished baked goods right away, but to let them stand in the cooling oven for about 20 minutes. The oven door should not be opened slightly at this time.

How to cook in a slow cooker?

Do you like to use a slow cooker for cooking? You can also use it for delicious baked goods.

To prepare you will need:

about 250 ml of regular lemonade; a spoonful of baking powder; 200 ml vegetable oil; a little vanillin; 3-4 eggs; 400 grams of flour; sugar - to taste.

Cooking process:

To prepare a lemonade sponge cake in a slow cooker, as in the recipe using an oven, start by beating the eggs and sugar. Then pour in liquid products - vegetable oil and lemonade. Use the mixer again. The last step is flour, pre-mixed with baking powder. Whisk everything thoroughly and place in a multicooker cup. Set the mode to “Baking” for 40-60 minutes.

Children of progress

Happy owners of multicookers and bread makers can also prepare such baked goods. Lemonade sponge cake, the recipe for which has already been tested in the oven, can also be baked using modern technology. With a bread machine, everything is clear and understandable without further ado: load the products directly into the dough mixer bowl, select the “Biscuit” or “Cake” program (depending on the oven model), following the instructions, press the necessary buttons and wait.

There will be no difficulties with a multicooker either. Place the kneaded dough into the bowl and set the baking time to 60 minutes. After completion, add the same amount.

In both cases, after completion, turn off the equipment and leave the sponge cake with lemonade inside the oven for about 20 minutes. When it has cooled, remove it from the bowl and place it on a dish.

Variety of flavors

To make a delicious sponge cake using this recipe, you can use more than just lemonade. Feel free to experiment with other flavors!

Coca-Cola gives a very unusual effect. Such a biscuit will enjoy unprecedented success, for example, at a teenagers' party. “Fanta”, taken as a basis, will give baked goods a bright and expressive citrus aroma, and the color of the dough will be simply sunny. In general, to make a delicious biscuit, feel free to use any of your favorite drinks. The main condition is that they be carbonated.

Decorate and serve

If you follow all the cooking rules, the lemonade sponge cake will turn out fluffy and tall. The dough will rise well and air bubbles will form inside. The color of the dough itself depends on what drink is used for the base. For example, cherry or raspberry juice will give the biscuit a pink tint.

The tall sponge cake is easily cut into cake layers using a long sharp knife or a kitchen line. They can be soaked in syrup, greased with cream, layered with soufflé, and filled with fruit. It all depends on your imagination.

This pastry goes well with buttercream and chocolate cream. Light meringue also goes well with it.

Since the taste of the biscuit is quite expressive and rich, it can be prepared not only for an ordinary family tea party, but also for a holiday.