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30 Oct 2020 13:59:42 UTC
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Microwave Sponge Cake
This airy and spongey microwave sponge cake is made using a whipping siphon and N20. I decided to colour mine with 25 grams of beet juice but you can take this out and just add in a few drops of the food colouring of you choice. The whipping siphon and the microwave cooking technique make the texture of this cake super light and airy and give it almost coral like appearance. This is a really great molecular gastronomy technique for plating desserts, I've even seen people flavour this in a savoury way adding herbs and the like. Adding this to a plate really adds a nice element of both texture and visual interest. This microwave sponge cake recipe is also super fast to make. The batter requires ingredients you likely already have on hand.
If you don't have a siphon, don't worry, I'm working on a recipe to get this type of texture without it so that recipe will be up on my channel soon!
Feel free to follow me on
Instagram: @kaccreative
Twitter: @kaccreative
Recipe for Microwave Sponge Cake:
160 grams egg
...
https://www.youtube.com/watch?v=aVkLrnaa6zU
If you don't have a siphon, don't worry, I'm working on a recipe to get this type of texture without it so that recipe will be up on my channel soon!
Feel free to follow me on
Instagram: @kaccreative
Twitter: @kaccreative
Recipe for Microwave Sponge Cake:
160 grams egg
...
https://www.youtube.com/watch?v=aVkLrnaa6zU
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Connect with me on instagram: https://www.instagram.com/chefstudio_/
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Today I'm making this vibrant, naturally green, sweet pea microwave sponge cake. You can make this cake without a whipping siphon without any issues. The batter would be too thick to use a whipping siphon anyway but since it's just a regular microwave sponge, you aren't getting that same fluffy aeration.
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Microwave in disposable microwave safe cups for 1-2 minutes (depending on microwave strength or bake at 325 F (160 C) for around 35-40 minutes.
Microwave sponge cakes are cool and quick to make but I've got to say, I prefer regular oven baked cakes. They just taste better.
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I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook.
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Why do you cook it in the oven instead of on the stove in a pot?
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//ABOUT CHEF STUDIO
Chef Studio is a James Beard-nominated, independent studio that specializes in creating and producing better, more creative food and cooking content for the good people of the internet. We strive to make innovative, high-quality, creative content for chefs, home cooks and people who love food. We value and encourage creativity and kindness.
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Cooking and baking are incredible, vast subjects. There are so many different and unique ways of achieving the results we want when cooking something. Sometimes the way we cook something may not be the way that works for you and that's okay! Different perspectives, new and interesting methods, and time tested classical techniques all contribute to making the culinary world so rich and wonderful. The recipes and techniques we feature on the Chef Studio Channel are those that have worked best for us but we are always learning and discovering new and interesting ways of doing things. Remember, there isn't always one right way to do things. We're just here sharing a bit of what we love with the world. We encourage you to share your passion too.
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Line a loaf tin with parchment or tinfoil. Spray the lining liberally with non stick cooking spray and set aside.
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The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing!
I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. I’ve been inspired by star chefs and food publications like NY Times Cooking section, America’s test kitchen, and Chef’s Table, just to name a few. Hope you enjoy our kitchen tested recipes.
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