Ferran and Albert Adrià developed the sponge cake by endlessly experimenting with the ways in which they could apply science in the kitchen. In the years that followed, chefs across the world adopted and mastered this preparation.
The sponge cake is extremely airy, as it is aerated in a siphon. By vigorously shaking the siphon, the gas inside is distributed evenly through the batter. The batter is then piped into cups and baked in the microwave.