Sponge cake in the airfryer
0
2159
Kitchen
European
Calorie content
329.7 kcal
Portions
6 port.
Cooking time
80 minutes
Proteins *
7.6 gr.
Fats *
24.3 g
Carbohydrates*
29.9 g
Who would have thought that you can also cook pastries in an airfryer? If the oven is busy with other dishes, and the multicooker is not available, the airfryer can easily handle the biscuit. I use this method if before a large feast, when many dishes need to be prepared in a short time.
Ingredients
Cooking process
Melt margarine in a water bath. Add granulated sugar, sour cream and chicken eggs, mix with a mixer. In another bowl, combine wheat flour, baking soda and cocoa and whisk together. Using a sieve, sift the dry ingredients into the resulting mass. Mix with a mixer until smooth. Pour the dough into a silicone mold.
After the time has elapsed, open the lid of the appliance and take out the cake pan. Place the mold on a cutting board and let cool slightly. Gently flip the mold over and place the sponge cake on the counter. Leave to cool completely. Transfer the sponge cake to a platter or plate, garnish with powdered sugar or frosting if desired.
Bon Appetit!