Steamed Chocolate Sponge Cake (Hot Water Method) in a Slow Cooker

1. 1 Wheat flour 16 g
2. 2 Sugar 40 g
3. 3 Eggspack 10 pcs ≈ $1.89 1 pcs
4. 4 Baking soda 3 g
5. 5 Baking powder 1 g
6. 6 Cocoa powder 10 g
7. 7 Milk 2.5%pack 930 ml ≈ $0.91 20 ml
8. 8 Vanilla sugar 8 g
9. 9 Sunflower oil 8 ml
10. 10 Butterpack 180 g ≈ $1.60 12 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Beat the eggs³ with the sugar until smooth. Stir in the vegetable oil and milk⁷.

2. In a separate bowl, mix the flour, baking soda, baking powder, and cocoa powder.

3. Gradually fold the dry mixture into the wet batter until just combined.

4. Pour in boiling water and stir until the batter is smooth and liquidy.

5. Grease the slow cooker bowl with butter¹⁰. Pour the batter into the bowl.

6. Bake on the 'bake' setting for 60 minutes, then switch to 'warm' for 20 minutes.

7. Remove the cake using a steamer basket.

In short

• In the planner this dish is cooked for two days: reheat on day two.