Gastronomixs

Limoncello sponge cake

This sponge cake is quick and easy to make using a siphon and microwave. The extra egg white powder used in this recipe makes it possible to flavour the sponge cake with liqueur.

Limoncello sponge cake

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Ingredients

10

g

egg white powder

100

ml

limoncello

150

g

egg white, pasteurised

80

g

ground almonds

30

g

flour

60

g

egg yolk

Preparation method

  • Mix all the ingredients in a blender until smooth.
  • Pass the mixture through a sieve and then pour into a 500ml siphon.
  • Aerate with two whipping cream cartridges (N2O).
  • Pipe the mixture into paper coffee cups in which a pinprick hole has been made at the bottom. Fill the cups no more than half-full.
  • Place in the microwave and cook at full power for 40 seconds.
  • Allow to cool upside down.

Serving suggestions

  • As a component in a dessert such as an addition to a variant of a popular cocktail.
  • You could also break the cooked sponge cake into pieces and then dry them in an oven or drying cabinet.

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