Gastronomixs

Dairy sponge cake

A foolproof way of preparing a super-light and airy sponge cake as a component in a dessert. You can also dry the sponge cake to obtain a crunchy garnish.

Dairy sponge cake

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Ingredients

300

g

egg whites, pasteurised

60

g

ground almonds

60

g

yoghurt powder

70

g

sugar

20

g

flour

2

 

siphon cartridges

Preparation method

  • Combine all ingredients in a blender and purée until fine.
  • Push through a sieve and transfer to a 1/2-litre siphon.
  • Aerate with two cartridges (N2O).
  • Take a number of paper cups and prick a hole in the bottom of each.
  • Fill the cups to 1/3 with the batter and cook for 40 seconds in the microwave oven at 900 W.
  • Allow to cool completely and cut the cups open to remove the cakes.

Serving suggestions

  • Serve as a component in a dessert with multiple yoghurt components in varied textures.
  • For a crunchy variant, you can also dry this sponge cake at 60°C.

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