Lenten sponge cake without eggs. Malai recipe (sponge cake made with kefir and corn flour)

Hello! Today I want to talk about how to prepare a delicious fluffy corn biscuit in a slow cooker. The difference between this baking is that not wheat flour, but corn flour is added to the dough. It should be noted that corn flour does not weigh down baked goods. On the contrary, the cakes turn out airy and soft.

As you know, corn has a sweet taste, so you don't need to add too much sugar to the dough. That is, the amount of this ingredient can be reduced by several tablespoons. The flour itself gives the biscuit a sweet taste.

The cake is baked in a slow cooker for about an hour. After the signal, you need to open the lid so that steam escapes and condensation does not settle on the cake. In order to carefully remove the biscuit, you will need a silicone spatula. Using a culinary tool, you need to detach the cake from the walls and bottom of the bowl. You can also lay out strips of parchment paper in advance.

Sponge cake made with corn flour is great for cakes and pastries. You can make a not too sweet cream and coat the cakes. You don't have to do the impregnation if the cream is made from whipped cream.

Ingredients for making corn biscuits

1. Corn flour – 1.5 tbsp.
2. Granulated sugar – 150 g.
3. Chicken eggs – 3 pcs.
4. Baking powder – 1 tsp.
5. Vegetable oil – 1 tbsp.
6. Vanillin - to taste.
7. Salt – a pinch.
8. Chocolate - for decoration.

How to make fluffy corn biscuits in a slow cooker

To make the sponge cake fluffy, you need to beat the raw eggs well. It is recommended to use chilled eggs. Carefully remove the shells, pour the contents of the eggs into a large container, add a pinch of salt and beat with a mixer until bubbles appear.

Then add sugar to the beaten egg mixture. Stir with a mixer until the crystals dissolve.


Now you need to add corn flour in small parts. It mixes well using a silicone spatula.


At the end, add baking powder or slaked baking soda. Add vanilla to taste. Stir the dough until smooth.


Grease the technique pan with vegetable or butter. Carefully pour the biscuit dough into the bowl.


Close the lid and cook the corn cake in the “Bake” option for 1 hour. Cool slightly with the lid open and remove to a plate. If desired, decorate the baked goods with dark or bitter chocolate shavings. Since the biscuit is sweet, you can serve it with sour berries. Bon appetit!

My berry readers, how is life young? (my grandfather Ivan Petrovich always greeted me like this)

Today I will tell you how I baked corn biscuits. Two conclusions can be drawn from my story:

1. In a regular sponge cake, if you replace some of the wheat flour with corn flour, it will be very tasty.
2. My arms grow out of their designated place for arm growth only in relation to biscuits. The biscuits in my hands turn out fluffy and airy, no matter what. When it comes to berries, my arms sometimes grow from places intended for growing legs, so even though it turned out very tasty, I still have to train and train before I get a full-fledged recipe for a pie with berries.
2.1. If your local grocery store carries cornmeal and you're into baking biscuits, I highly recommend corn cake. It turns out cheerfully yellow, juicy and crumbly. The main thing is to use corn flour so that it looks almost like wheat, only yellow. Sometimes it is coarsely ground, like corn porridge - this is not what we need. What we need is flour.

So, below is a story with pictures of my triumph in terms of corn biscuits, which I recommend to everyone without exception. And as for the currants, ahem... ahem... well, that’s how it turned out.

Let's join hands, friends! and take it in your hands:

Corn Cake Recipe in Photos

/for a large sponge cake, a large form with a hole/

• 6 eggs
• 1 cup (4 heaping tablespoons) wheat flour
• 1/2 cup (2 heaped tablespoons) cornmeal
• 1 and 1/2 cups of sugar (in the photo there is only 1 cup, this is how much I would have put in the biscuit if there were no berries on it. Then I remembered that I had currants, and during the process I added another half a cup of sugar)
• a teaspoon of ground cardamom (because I love cardamom. You can safely omit it or replace it with orange zest)
• a pinch of salt, which is not in the photo, but which is vital for every biscuit.

Ready? And now in detail about my culinary triumphs and... not exactly triumphs :)

At first I thought of going the classic biscuit route, whisking the whites separately, and then the yolks and everything else. I started separating the whites and yolks. Quite, it should be noted, successfully.

And then the treacherous yolk still got into the whites.

And I started to beat the whites separately, but somehow it didn’t work right away, I plopped in the whites and yolks, whatever, all of one and a half cups of sugar and salt, and beat for a long time, several minutes, until a significant increase in volume and stable foam.

Then I carefully stirred in both flours and cardamom with a spatula, and at the end of the stirring I added two cups of currants.

The photo below is intended to show you the currants in flight from the cup to the dough. Why yellow is the predominant color on it is a mystery.

Now you can take a large mold (mine has a hole in the middle), grease it with a drop of vegetable oil and pour the dough into it.

Due to the fact that it was not possible to beat the whites separately, but had to beat the whole eggs, the dough turned out to be quite liquid. Comrades, whose hands grow from the right places when working with berries, would immediately notice that the chota was not thick enough, and that right now the berries would all be drowned. I hoped that my currant would be conscientious, I thought maybe she would pull herself together and swim out. I shouldn't have hoped. All the currants were drowned.

That doesn’t stop me from showing you how picturesquely the dough with currants poured into the mold.

How picturesque it looked in it before going into the oven.

How absolutely awesome it looked after 45 minutes!

oh yes, I completely forgot, I baked my sponge cake for 45 minutes because of the currants. If you bake just a sponge cake without berries, 35 minutes will be enough. You absolutely cannot open the oven during baking; you need to peek through the oven door. As soon as it has browned and risen, and the edges have become completely golden, it’s time to take it out.

At this point I decided to let the sponge cake cool in the pan. And get it later. Three ha-ha two times. He's cooled down, of course. And the currants stuck to the bottom. And they didn’t just stick on their own, but they were part of the dough, so they stuck to the bottom crust of the dough. As soon as I turned the form over, I almost felt sad.

But I wasn’t sad, and it’s very good that I wasn’t sad, because I pulled myself together and, despite all life’s difficulties and the currant shapes stuck to the bottom, I cut myself a piece. Tasty!

Readers, this was wonderful! Not all of the currants stuck to the bottom; enough remained on the top of the pie to taste the fresh berry note in every bite. And what about currants? That wasn’t the main thing. The main thing was the biscuit!

It was yellow, fluffy, a little denser than usual due to the cornmeal, and also a little juicier because of it. It had a perfect crust around the edges and the inside was absolutely perfect. Corn flour gives a slight corn flavor, but not at all strong, and even very pleasant, and if you don’t know that it contains corn flour, it’s difficult to guess what made this biscuit so wonderful.

That's it, my berries.

I'll experiment some more with the biscuit with berries in the middle of the dough, I won't leave it like that, but I highly recommend the corn biscuit. The proportion is still the same, classic biscuit, for 1 egg, 1 heaped tablespoon of flour and 1/4 cup of sugar, plus a generous pinch of salt for whipping the whites. It is better to take flour in the ratio of 2 parts wheat – 1 part corn. Beat the eggs until fluffy, carefully stir in the flour, and place in the oven at 190 degrees for about half an hour, plus or minus, depending on the size and shape. Do not open the oven during baking. The finished biscuit goes great with a cup of tea :)

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A low-calorie sponge cake differs from a regular sponge cake in its ingredients. Here you will not find sugar, fatty and high-calorie fillings, or regular flour.

The first rule of baking PP sponge cake is to use the right flour. The recipes for this dessert use whole grain flour, fiber and bran.

The second rule is the complete absence of sugar. You have a number of natural and healthy substitutes that you can safely use when baking low-calorie dishes.

PP biscuits are a great way to add more protein to your diet. This dessert is often based on low-fat cottage cheese, which makes this dish an ideal source of protein. You can also put protein in the sponge cake.

As a cream for sponge cakes, use low-fat soft cheeses, whipped fruits and berries, and natural yogurt.

Dietary biscuit in a slow cooker

A convenient and quick way to prepare a pp sponge cake is to bake it in a slow cooker.

• 4 eggs.
• 2 tablespoons isolate. This will make our dessert a truly high-protein product.
• 2 tablespoons fiber. Instead of flour in this recipe we will use fiber. You can replace it with bran if necessary.
• Sweetener to taste.
• ½ teaspoon baking powder.
• Skimmed milk. We will add it based on the consistency of our pp dough.

First, beat the yolks, then add isolate, fiber, sweetener and baking powder. Mix everything thoroughly. The mixture will be dry, so you will have to add a little low-fat milk. Look at the consistency. Now add the whites, previously beaten to white peaks. We introduce them gradually, stirring constantly. Pour the dough into the multicooker mold and bake on the “Baking” mode. After cooking, do not open the lid and let the biscuit cool in the multicooker.

Chocolate sponge cake PP recipe

If you love cocoa, then you should definitely try this low calorie chocolate sponge cake. This dessert can be served even without any creams or impregnations.

• 4 eggs. Be sure to separate the yolks from the whites. Beat the last ones to white peaks.
• 200 grams of flour. You can use different types of flour or mix them if desired.
• 2 tablespoons cocoa. To make the cake truly chocolatey and dietary, we will use natural cocoa. If it is still low in calories, then it will reduce the calorie content of the finished product.
• We will use stevia, it is ideal for baking.
• Soda on the tip of a knife.

Mix the yolks with sweetener. Remember that stevia is very sweet and it is important not to add too much. Then add flour and soda to the yolk mass, mix everything. At the last stage we introduce proteins. Bake the pp sponge cake in the oven preheated to 180 degrees for 25 minutes.

Recipe for PP sponge cake made from oatmeal

Not a single dietary recipe is complete without oatmeal. This product, which can be not only breakfast, lunch and dinner, is actively used in baking desserts. If we compare wheat and oat flour, then, of course, the latter has much more advantages and benefits. Oatmeal contains a lot of fiber and protein, and dishes prepared with this ingredient are considered dietary.

• 75 grams of oat flour. You can take ready-made flour, or you can grind oatmeal.
• 3 eggs. Separate the yolks from the whites and beat the latter with salt until white peaks form.
• Any sweetener to your taste.
• A pinch of salt.

In a container, beat the yolks with sweetener. It is best to do this with a mixer. Then add oatmeal. To make the dessert more airy, it is better to sift the flour. Then we combine the dough with the proteins. We do this very carefully. Bake the pp sponge cake for about 30 minutes at 180 degrees.

Low calorie PP rice flour biscuit

Rice flour has long been firmly established in many recipes. The popularity of this flour is explained by the fact that it contains many useful substances, vegetable protein and fiber. In addition, it does not contain gluten, which is very important not only for those losing weight. Adding rice flour to desserts will make your baked goods not only tasty, but also tender and fluffy.

• 115 grams of rice flour. There are three types of rice flour, but when baking, white flour is used, although some recipes allow mixing white flour with whole grain rice flour.
• 3 eggs. Separate the yolks from the whites. Beat the last ones to thick peaks.
• 100 ml water. If you want, you can safely replace the water with skim milk.
• Any sweetener to your taste.

In a separate container, beat the yolks with sweetener, water and flour. Don't forget to sift the flour, then the baked goods will be more airy. Mix the whites with the main mass. Pour into the mold and cook in the oven preheated to 180 degrees for 25 minutes.

PP biscuit with protein

A real dietary dessert can be prepared using protein. Very often, this ingredient is used by those who want to lose weight, as well as by athletes who carefully monitor the amount of protein they eat. This supplement is good because it is quickly absorbed and helps build muscle mass. In order to prepare a dietary protein biscuit, you will need:

• 10 eggs. Separate the whites from the yolks. In this recipe, we won’t need the yolks at all.
• 150 ml milk. Since this is a dietary dessert, we will use skim milk.
• 5 scoops of protein. You can use the protein in different flavors.
• 500 grams of cottage cheese. Take low-fat cottage cheese.
• 100 grams of semolina.
• 200 grams of flour. It is best to use whole wheat flour, it contains more fiber.
• 1 teaspoon baking powder.
• 1 spoon of soda. Be sure to dilute it in a small amount of vinegar and a pinch of salt. Then the sponge cake will turn out truly airy.

Beat the dough in a blender. In this case, you will get a homogeneous mass that bakes perfectly. Beat the whites, then add all the ingredients one by one, strictly according to the list. After adding each new ingredient, whisk everything thoroughly! Pour into a mold and bake in an oven preheated to 180 degrees for 30-40 minutes. Check the readiness of the biscuit with a toothpick!

This dessert will not only be a dietary and healthy treat, but also an excellent snack before or after a workout!

PP corn flour biscuit

An excellent dietary dessert can also be baked using corn flour. This type of flour is very popular when making pancakes, flatbreads and other baked goods. This flour is an ideal product if you adhere to proper nutrition. It contains much more nutrients than wheat and is rich in fiber, which promotes weight loss.

• ½ cup cornmeal.
• 3 eggs
• 1 tablespoon cornstarch. Not to be confused with potato, as they differ in properties. For example, potato starch loses its moisture-retaining properties when heated.
• ¼ cup erythritol. This natural sweetener is very similar to the taste of sugar and has no off-flavors.
• ½ teaspoon baking powder

First of all, beat the eggs with sweetener. Here you will have to work hard, because whipping with sugar is much faster and easier. As soon as the mass begins to turn white and increase in volume, you can add the remaining ingredients. We cover the form with parchment and pour out our dough. Don't be alarmed if it seems runny. Now cover the pan with baking foil and place in the oven for 20 minutes. Bake at 180 degrees.

This dessert can be soaked in date or maple syrup.

Diet biscuit without sugar

Have you ever tried a sponge cake made without sugar or even flour? This dessert can be included in your diet without worrying about extra pounds. This dish will not only be an excellent dessert, but even a healthy breakfast, lunch or dinner!

• 2 eggs.
• 1.5 tablespoons of bran. This product is an excellent dietary supplement if you are looking to lose those extra pounds. The high fiber content in bran helps cleanse the body. We will use oat bran.
• 90 grams of low-fat cottage cheese. It is best to use soft cottage cheese. Children's cottage cheese is also suitable if it does not contain sugar or other additives. If you add regular cottage cheese, you will have to beat the dough more.
• 4 sachets of fitparad. If you want the baked goods to be sweeter, you can add more.
• 1 packet of baking powder. Choose a good baking powder, as it will determine whether our biscuit rises or not.

Mix oat bran with baking powder and fitparad. Mix and add eggs and cottage cheese. Beat everything with a mixer until a homogeneous mass is obtained. We will bake this dietary sponge cake in a small pan with a diameter of approximately 12 cm. Bake in an oven preheated to 180 degrees for 25 minutes.

PP sponge cake with kefir

You can also make a delicious dietary biscuit using kefir. For this recipe you will need the following ingredients:

• 100 grams of kefir. You can use regular 2.5% kefir or low-fat kefir.
• 2 eggs. Separate the whites from the yolks and beat separately in a container until white peaks appear.
• 110 grams of any flour. It's a great idea to mix several different types of flour.
• 15 grams of coconut flakes. Try to find low-fat coconut flakes, they are ideal for diet desserts.
• ½ teaspoon baking powder.
• Any sweetener to your taste.

Mix all ingredients in a container. At the very end, add the whites. This biscuit should be baked in the oven at 180 degrees for 30 minutes.

PP sponge cake without eggs

You can also bake a diet sponge cake using low-fat yogurt; in this case, you don’t have to use eggs in your recipe.

• 200 grams of any flour. You can use rice or oat flour in this recipe.
• 200 grams of yogurt. We use only natural yogurt without added sugar or other additives. Greek yogurt is ideal.
• Sweetener according to your taste
• 3 tablespoons of vegetable oil.

Mix yogurt with vegetable oil. Add a sweetener there to your taste. Now mix the flour and baking powder and add everything to the yogurt. Using a mixer, beat everything thoroughly until bubbles appear. Pour into the mold and place in the oven preheated to 180 degrees.

PP biscuit roll

If you want to treat yourself to a dietary dessert, you can prepare a sponge cake based roll. You can use any low-calorie ingredients as filling.

To prepare you will need:

• 4 eggs. Separate the whites from the yolks. In this recipe we use exclusively proteins. They will need to be whipped to stiff peaks with a pinch of sugar.
• 20 grams of rice flour. Can be substituted with whole wheat flour if desired.
• 10 grams cornstarch. It will make our biscuit tender and airy.
• Sweetener according to your taste. You can put just a little sweetener in the dough, since our pp roll will still have a sweet filling.
• 250 grams of cottage cheese. We use low-fat cottage cheese. You can take soft baby cottage cheese with low fat content.
• Any berries. We will decorate our pp roll with them.

When you have beaten the whites to white peaks, you need to add flour and cornstarch to them. It is best to sift these dry ingredients first. Spread the resulting mixture on parchment in a layer of no more than 1.5 cm. Place in the oven, preheated to 180 degrees, for 10 minutes. Check the readiness of the base with a toothpick. Cover the finished biscuit with a towel, roll it up and let it cool completely. Place cottage cheese, whipped with sweetener, on the roll and sprinkle with berries. Wrap and enjoy the sponge roll.

As you can see, there is nothing difficult in preparing pp sponge cake. This dietary dessert will be a real salvation for everyone who is on a diet and wants to lose extra pounds. Be sure to try the pp biscuit and share your results!

Malai (sponge cake made with kefir and corn flour) rich in vitamins and minerals such as: vitamin B2 - 11.2%, choline - 16%, vitamin B5 - 11.1%, vitamin E - 16.6%, vitamin PP - 15%, phosphorus - 19.9%, chlorine - 12.3%, cobalt - 30.8%, manganese - 24.3%, molybdenum - 11.4%, selenium - 14.1%

What are the benefits of Malay (sponge cake made with kefir and corn flour)

• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slower growth, disturbances in the reproductive system, increased fragility of bone tissue, and disturbances in carbohydrate and lipid metabolism.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.

You can see a complete guide to the most useful products in the appendix.

Cooking time: 1 hour 20 minutes.

Preparation time: 5 min.

Number of servings: 12 pcs.

Type of cuisine: European

Type of dish: cakes

The recipe is suitable for:
dessert.

Ingredients:

Corn flour 130 g Baking powder 0.5 tsp Sugar 140 g Vanilla sugar 20 g Salt 1 pinch Chicken eggs 5 pcs.

Let's prepare a biscuit from corn flour

A tasty, tender, beautiful sponge cake is a good basis for many cakes and desserts. The variety of biscuits is amazing. I always want to try making new and new types of biscuits.

Today I suggest making corn biscuits. It is distinguished by its special tenderness, slightly crumbly structure, and beautiful bright yellow color. This biscuit can be baked in the oven or in a slow cooker. In the oven, a sponge cake with a diameter of 20 centimeters will bake for approximately 40 minutes. Today we will prepare corn biscuits in a slow cooker.

How to prepare a dish step by step with photos at home

To work, we need finely ground corn flour, sugar, vanilla sugar, eggs, baking powder, and salt.

How to check the freshness of eggs in water photo

How can you replace baking powder for dough?

Combine 5 eggs with 140 g sugar, 1 pinch of salt and 20 g vanilla sugar.

Beat for 15 minutes with a mixer on medium power until light and fluffy.

Sift 130 g corn flour with 0.5 tsp baking powder. Gently, in portions, manually stir it into the egg foam.

Why sift flour?

Grease the multicooker bowl (I have a Polaris multicooker) with sunflower oil (1 tbsp) and sprinkle with semolina (2 tbsp). Transfer the dough into the mold.