Mirco sponge is just what it sounds like – sponge cake cooked in the microwave. I know. I’m not a proponent of microwaves but this is so easy and turns out so well I have to include it. Best of all, it cooks in a paper cup in about 30 seconds. This garnish will add interest to any plate you produce.
The Recipe
by volume                                 by weight
2½ large egg whites                    125 grams egg whites
4 large egg yolks                        72 grams egg yolks
2/3 cup all purpose flour                77 grams all purpose flour
7 tablespoons sugar                    80 grams sugar
1/4 cup cashew flour                   25 grams cashew flour
2 teaspoons vegetable oil              8 grams vegetable oil
Directions
Whip the whites with half of the sugar until medium stiff peaks form.
Whip the yolks with the remaining sugar until pale and lemon colored.
Fold one third of the whites into the yolks to lighten.
Fold in the remaining whites and then gently fold in the flours.
Mix a couple of tablespoons of the batter with the oil and then mix that back into the full bowl of batter.
Cut slits in the bottom of your paper cups to provide some air circulation.
Fill the cups about half full.
Cook the cups one at a time in the microwave for 30 to 45 seconds. The mixture will souffle up and then settle back down. Allow the sponge to cool completely before removing from the cup.
Alternatives
Mirco sponge can be made in many, many flavors both savory and sweet. Many types of nuts will work in this sponge so pick your favorite and experiment.
This micro sponge can also be made without the all purpose flour for those who are gluten free and it will be almost the same. It will be a bit more moist when it is finished which will require gentle handling. Also, only put a couple of tablespoons of batter in the cup because it will rise much more than a batter with flour.
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