Potato sponge cake
A unique variant of the sweet sponge cake in which potato plays the leading role. This recipe also lends itself to further experimentation by using different types of potatoes or by adding various flavour enhancers.
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Ingredients
|
160 |
g |
egg whites |
|
140 |
g |
dry potato purée |
|
40 |
g |
ground almonds |
|
30 |
g |
flour |
|
60 |
g |
egg yolk |
|
|
|
salt |
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 part of a cold starter with salmon and sour cream.
- As a component in a variation of vichyssoise.
- As a basis for an amuse-bouche.