How to make microwave siphon sponge cake

In recent years plated desserts have been decorated with a new element.
At first glance it looks like a sponge, the kind used for bath or shower, yet this preparation is not only eye-catching but also very good!

It is usually called “siphon cake”.

The batter is usually composed of eggs (whole eggs, egg whites or egg yolks), sugar, fats, milk proteins, chocolate, spices or aromatic and colouring substances (optional).

It is very easy to use: it is broken into piecese and used for decorating desserts on a plate or in a cup.
All you need for this preparation is a kitchen siphon like this (and gas cartridges):

Here below there are some recipes requiring small siphons; each recipe makes 7-8 jars of siphon sponge cake.

Yellow Siphon Sponge Cake

• 1 whole egg
• 2 egg yolks
• 45 g sugar
• 1 teaspoon honey
• 30 g flour
• 20 g peanut oil
• 10 g fresh milk
• Water-soluble food colouring (optional)

1. In a bowl mix eggs, egg yolk and sugar.
2. Add the honey, the oil and the milk (also add the food colouring if you want to make a coloured siphon cake) and then add the sifted weak (i.e. low protein) flour.
3. Pour the mixture into a siphon and load it with 2 two gas cartridges.
4. Refrigerate for at least 3 hours; shake the siphon from time to time so that the mixture mixes perfectly with the gas.
5. Spread a plastic pot (you can use a yoghurt pot, for example) with non-stick spray, pierce and fill half the pot with the siphon (holding it upside down); wait about 1 minute for the mixture to set and microwave for 30 seconds at 800 W.
6. Wait a few minutes before removing the cake from the mould so that it cools and sets firmly.

Chocolate Siphon Cake

• 2 eggs
• 1 egg white
• 15 g hot water
• 20 g sugar
• 50 g dark chocolate (60%)
• 35 g flour

1. Weigh the water and add the sugar, stir until it is dissolved.
2. Add the melted chocolate, the flour, the eggs and the egg white.
3. Mix all the ingredients with an immersion blender until smooth.
4. Pour the batter into a siphon and load it with 2 gas cartridges.
5. Refrigerate for at least 2 hours; shake the siphon from time to time so that the mixture mixes perfectly with the gas.
6. Spread a plastic pot (you can use a yoghurt pot, for example) with non-stick spray, pierce and fill half the pot with the siphon (holding it upside down); wait about 1 minute for the mixture to set and microwave for 30 seconds at 800 W.
7. Wait a few minutes before removing the cake from the mould so that it cools and sets firmly.

Coffee Siphon Cake

• 45g sugar
• 1 teaspoon honey
• 30 g flour
• 20 g peanut oil
• 10 g fresh milk
• 1 teaspoon instant coffee
• 1 whole egg
• 2 egg yolks

1. In a bowl mix eggs, egg yolk and sugar.
2. Add the honey, the oil, the milk and finally the sifted weak (i.e. low protein) flour.
3. Pour the mixture into a siphon and load it with 2 two gas cartridges.
4. Refrigerate for at least 3 hours; shake the siphon from time to time so that the mixture mixes perfectly with the gas.
5. Spread a plastic pot (you can use a yoghurt pot, for example) with non-stick spray, pierce and fill half the pot with the siphon (holding it upside down); wait about 1 minute for the mixture to set and microwave for 30 seconds at 800 W.
6. Wait a few minutes before removing the cake from the mould so that it cools and sets firmly.

White Siphon Cake

• 110g egg white
• 25g granulated sugar
• 20g skinless ground almond flour (very fine)
• 25g milk powder

1. In a bowl mix egg white and sugar.
2. Add the milk powder and the fine almond flour.
3. Mix the ingredients with an immersion blender until smooth and sift.
4. Pour the mixture into a siphon and load it with 2 two gas cartridges.
5. Refrigerate for at least 3 hours; shake the siphon from time to time so that the mixture mixes perfectly with the gas.
6. Spread a plastic pot (you can use a yoghurt pot, for example) with non-stick spray, pierce and fill half the pot with the siphon (holding it upside down); wait about 1 minute for the mixture to set and microwave for 30 seconds at 800 W.
7. Wait a few minutes before removing the cake from the mould so that it cools and sets firmly.

I’m sure this decorative element will be a great success and I recommend you to also visit this page: