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Microwave Sponge Cake: Quick, Fluffy, and Delicious
Hello, foodies! Today, I’m sharing an innovative recipe for Microwave Sponge Cake. This quick and easy method results in a light, airy cake that’s perfect for adding visual apples to your desserts. Let’s explore the origin of microwave sponge cake, gather our ingredients, and prepare for the cooking process. I’ll also suggest some ideas for using.
The Origin of Microwave Sponge Cake
Microwave sponge cake is a modern twist on the traditional sponge cake, leveraging the convenience of microwave cooking to produce a quick and delicious treat. The concept of sponge cake dates back to the Renaissance era in Europe, where it was one of the earliest cakes to be made without yeast. The microwave version became popular in the late 20th century as home cooks and chefs alike sought faster ways to create light, fluffy cakes without compromising on texture or flavor. This method has gained a huge popularity in recent years, particularly in the world of molecular gastronomy with all chefs using this technique in commercial kitchens around the world.
Ingredients
To make a basic Microwave Sponge Cake, you will need:
- 20g vanilla paste
- 240g egg whites
- 160g sugar
- 160g egg yolks
- 50g plain flour- sifted
Preparation Tips
Before you start, it’s essential to gather all your ingredients and equipment. Here’s a quick checklist:
- Equipment: You’ll need a microwave of course!
- Paper coffee cups.
- A small sieve
- Blender or hand mixer
- Cream charger with gas canisters
Cooking Process
- Blend Ingredients: In a blender, combine all ingredients and blend until smooth and you have a lump free batter.
- Strain: although the mixture has been blended its good to always strain the mixture this ensures there are no lumps in the batter. If there are lumps in the batter the charge will block up.
- Charge: pour the mixture into the charge to the fill line. Charge with eh 1st charger and shake well. Repeat with the second. Ensuring you gibe the charger a good shake. Gently release the pressure before piping into the cups.
- Microwave: pipe the treated cake mix into three paper cups 2/3 high. Place them int he microwave for 1 minute 30 esoncde. You roughly work on 30 seconds per cup. The cakes are done when they have risen and is firm to the touch. Be careful not to overcook, as this can make the cake dry.
- Cooling: place cups into the refrigerator to chill before removing. Using a knife to run around the cup to gently remove from the cups.
- Packing: store in an airtight container wither in the Coolroom or freezer.
Ideas/ Pairings
Microwave Sponge Cake is versatile and pairs beautifully with various items. Here are some suggestions to enhance your dessert experience:
- Flavours: you can incorporate different flavours into the cake to pair with your dishes. Add 20g of flavouring – strawberry/ fruit compound or cocoa powder.
- Butter: Adding a small amount of melted butter to the microwave sponge creates a more silky sponge.
- Plating: can be used on plated desserts or individual cakes to give more visual appeal bring height and depth.
- Novelty: this cake s great for using as a novelty on cakes or dessert; using it as coral or grass.
- Substitute: the plain flour can be substituted equally for gluten free flour. I personally prefer the gluten free flour as it’s not only lighter but being GF it can be used on dietary items in the kitchen too.
I hope you enjoy making and using this quick and delicious Microwave Sponge Cake as much as I do. It’s a modern, convenient take on a basic cake to add a modern twist to your desserts. Have fun creating!
