Raspberry 8+3: June 2012

was having fun with my friend in jakarta with this super recipe or sponge cake microwave ...
Nik is the guys give me some of this recipe very well done

the micro sponge cake with mousse and sea salt ,,,,, with lattice potatoes

Here we go for the recipes

Base recipe for Nut flavoured micro sponge cakes...

Egg white 250g
Flavoured nut butter (pistachio etc) 240g Egg yolk 160g Sugar 160g AP flour 40g Mix all together with a mixer 1 minute and pour into creamer. Charge with 2 Nitrous Oxide and shake 3 times - keep chilled one hour minimum. Dispense foam into a 9-oz. plastic cup, stopping when it is
1/3 filled. (cut slits in cups in the bottom) Place cup in microwave.

Set to bake at 900watts (for standard 1000w microwaves, set at 90% power or power9). Set timer to cook for 40 seconds

Instant Chocolate Sponge Cake (Yield 8 portions) I made this many times - already tested for Malaysia!

Put 8 whole large eggs (400 gr) plus
1 yolk (17 g.) into a bowl with
160 g. sugar. and
3 g. salt. Whip with a whisk or electric mixer for 1 minute.
Add
42 g. flour, followed by
210 g. melted, semisweet chocolate. Mix just until blended.
Pour mixture through a fine mesh sieve.
Pour into a whipped cream charger. Fill only halfway. You will have enough batter left to make another batch.
Charge with 2- N2O cartridges.
Shake firmly 2-3 times. Dispense foam into a 9-oz. plastic cup, stopping when it is 1/3 filled. (cut slits in cups in the bottom)
Place cup in microwave. Set to bake at 900watts (for standard 1000w microwaves, set at 90% power or power9). Set timer to cook for 40 seconds

or

Licorice sponge cake from Bulli - I have NO idea why they measure in cups.... I would be careful with that - since the cakes can become very sticky if the flour is not enough.
sliver marcona almonds 1 cup
egg white 1/2 cup
egg yolks 1/3 cup
Sugar 2/5 cup
Licorice paste 1 + 1/2 oz
Flour 2 tbsps
Whipper 500ml and 2 N2O cartridges
Blend all and strain into creamer - close and charge keep 1 hour.
Note on "baking"
When I bake, I always turn the cups upside down after taking them from the micro wave oven - then I keep them like that 3 to 5 minutes before knocking them out... Gives the starch time to solidify after being micro "baked"....

Store in covered box in chiller and have a good 2 day shelf life!

Have fun with these - I wanna test the sesame one, if u do let me know.... Or we can test it together!