Marbled sponge cake in Air fryer

Enjoy this recipe on how to make Marbled sponge cake in an air fryer. Prepare a rich marbled sponge cake ideal for your breakfasts and snacks.

Ingredients

• 3eggs
• 150 g sugar
• 125 g natural yoghurt
• 100 gr extra virgin olive oil
• 200 g harina cheese
• 12 g baker’s yeast
• 1 tbsp vanilla extract
• 2 tbsp cocoa powder
• 2 tablespoons milk
• 1 tbsp sugar for garnish

Steps

1. Grease the baking tin with butter or with a release spray.
2. Put the eggs and sugar in a bowl and beat them for 5 minutes with the wire whisk.
3. While continuing to whisk, add the yoghurt and whisk for a few seconds.
4. Add the oil in the same way and whisk again for 5 seconds.
5. Add the sifted flour and the baking powder. Beat for just 1 minute. Finish integrating the dough with a spatula.
6. Separate half of the dough into another bowl, add 2 tablespoons of cocoa powder with the help of a sieve, so that there are no cocoa lumps, and stir with a spatula. To this mixture, the one with cocoa, add 2 tablespoons of milk and stir.
7. Add the vanilla extract to the other half of the batter.
8. Pour the two doughs at the same time into the mould, mixing them together. Stick a skewer stick in until it touches the bottom of the mould and then make “eses” all over the dough. Put the spoonful of sugar on top.
9. Set the air fryer for 25 minutes at 165 degrees. Finish with 3 more minutes at 160 degrees. The time depends on the material of your mould, so you will have to do your own tests.
10. Take it out and as soon as it has cooled, unmould it and place it on a wire rack.

Chef’s Recommendations

This cake will keep well from one day to the next. To keep it, wrap it carefully in cling film when it is cold. The next day, unwrap it and sprinkle it with icing sugar using a sieve to give it that freshly baked look.