This airy and spongey microwave sponge cake is made using a whipping siphon and N20. I decided to colour mine with 25 grams of beet juice but you can take this out and just add in a few drops of the food colouring of you choice. The whipping siphon and the microwave cooking technique make the texture of this cake super light and airy and give it almost coral like appearance. This is a really great molecular gastronomy technique for plating desserts, I've even seen people flavour this in a savoury way adding herbs and the like. Adding this to a plate really adds a nice element of both texture and visual interest. This microwave sponge cake recipe is also super fast to make. The batter requires ingredients you likely already have on hand.
If you don't have a siphon, don't worry, I'm working on a recipe to get this type of texture without it so that recipe will be up on my channel soon!
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Recipe for Microwave Sponge Cake:
160 grams egg
75 grams ap flour
90 grams sugar
80 grams melted butter
25 grams beet juice
pinch of salt
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