AIR FRYER SPONGE CAKE

You’ll be rewarded with a delicious, fluffy, and soft AIR FRYER SPONGE CAKE if you follow this recipe for air fryer cake. Take out your bowl and ingredients, and allow me to demonstrate how to use your air fryer to bake a cake!

Prep Time: 10 minutes

Cook Time: 45 minutes

Preheating: 5 minutes

Total Time: 1 hour

Servings: 12 -14

INGREDIENTS FOR AIR FRYER SPONGE CAKE:

For the cake:

1. 260 g (2 cups) self-rising flour
2. 250 g (1 ¼ cup) of caster sugar
3. 115 g (½ cup)softened unsalted butter or margarine
4. 3 medium eggs
5. One tsp vanilla extract
6. 120 ml (½ cup) of semi-skimmed milk at room temperature;

For frosting:

1. 57 g (1/4 cup) of softened unsalted butter
2. 240 g (2 cups) icing sugar
3. 3 tablespoons full fat cream cheese
4. 2 tablespoons double cream
5. 1 teaspoon vanilla paste or extract

Filling and adornment:

1. Seedless strawberry or raspberry jam
2. Fresh berries or other seasonal fruit
3. Optional tiny meringues
4. Dusting sugar with icing

INSTRUCTIONS FOR AIR FRYER SPONGE CAKE:

• As you are preparing the batter, preheat the Air Fryer to 160°C (320°F). Line the bottom of an 8-inch deep cake pan with baking paper and mist with cake release.
• Fill a mixing bowl or the bowl of your stand mixer with the paddle attachment with the measured flour and sugar. Mix everything together.
• Add the vanilla, milk, eggs, and butter. Using an electric hand mixer or your stand mixer, beat together, scraping down the sides and bottom of the bowl as needed with a spatula. In approximately a minute, mix the batter until it’s smooth.
• Pour the mixture into the ready-made cake pan and smooth it up. Put the pan in your air fryer and cook it at 160°C (320°F) for 30 minutes. Reduce the heat to 150°C (300°F) and cook for a further ten minutes.
• Place a toothpick or skewer in the centre of the cake to check its doneness. The cake is done when it comes out clean. Continue cooking for an additional five minutes if the skewer comes out wet or covered in moist crumbs.
• Wearing oven mitts, remove the cake from the air fryer. After five minutes of cooling in the pan, turn over onto a cooling rack.
• Combine all of the frosting’s components in a bowl and beat until the mixture is frothy, light, and able to hold peaks.
• Cut the cake in half, then smooth it out with a cake leveller if necessary. Frosting should be piped in a ring around the bottom layer’s edge. Put some jam in the centre. Add extra icing on top, then level. Place the upper layer in a sandwich.
• Drizzle a small amount of frosting onto the cake’s surface and garnish with raw berries. Before serving, dust with icing sugar.

Notes: Mix the flour and sugar with 2 1/2 tsp of baking powder if you’re using plain (all-purpose) flour.
Utilise components that are at room temperature. Butter can be melted by briefly heating it in the microwave on the DEFROST setting. Put your eggs in warm water for a few minutes if they’re cold.

The cake pan should be filled about halfway; avoid overfilling it. My cake pan measures three inches deep and eight inches wide. You may need to divide the mixture between two 6 or 7-inch pans and bake at 150°C (300°F) for 25 minutes if your air fryer is tiny. Keep in mind that the baking and cooking temperatures of air fryers can differ.

ADVICE FOR AN IDEAL AIR FRYER CAKE:

• Utilise components that are at room temperature. Butter can be melted by briefly heating it in the microwave on the DEFROST setting. Put your eggs in warm water for a few minutes if they’re cold.
• The cake pan should be filled about halfway; avoid overfilling it. My cake pan measures three inches deep and eight inches wide. Use of a smaller cake pan may render the baking times shown below invalid.
• If you wish to layer the cake, you may need to level it.

Recipe By: Super Golden Bakes