Gastronomixs

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.

Potato sponge cake

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

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.

Previous page