PISTACHIO MICROWAVE SPONGE CAKE

A Pistachio Microwave Sponge Cake recipe using pistachio paste, this recipe creates a dense sponge cake that is filled with a lemon cream.

[{"selector":"#anim-9d48ed31-f491-43c7-b2f2-f2f6eb55e90d","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.5)","offset":0.33},{"transform":"scale(0.95)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] Learn more

I loved the 40 second microwave cake from the Praline Semifreddo recipe I recreated, that I decided to continue on with the Pistachio Microwave Sponge Cake.

[{"selector":"#anim-34ff5b20-6945-4639-a4c4-13a8a66933be","keyframes":{"opacity":[0,1]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7ea1cc16-48b6-4dea-bb34-c45e8682a192","keyframes":{"transform":["translate3d(0px, 276.33284%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Learn more

INGREDIENTS

[{"selector":"#anim-21c87821-46d1-44df-815e-67cdad1ca5ea","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.5)","offset":0.33},{"transform":"scale(0.95)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] [{"selector":"#anim-dcbfc17f-ba89-4c35-b547-eb0b7cf7b7f8","keyframes":{"opacity":[0,1]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f9bacf43-ad8d-46ee-8c2f-345f44e45810","keyframes":{"transform":["translate3d(0px, 155.99128%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Full Recipe

HOW TO MAKE THE PISTACHIO MICROWAVE SPONGE CAKE

[{"selector":"#anim-34502f0b-8ece-4e72-9e30-8281bc50f529","keyframes":{"opacity":[0,1]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b696b7cf-ea34-42f3-9f86-4f810bfe75fb","keyframes":{"transform":["translate3d(0px, 247.68513%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f891ec44-cf07-4ec7-8e49-df442c665148","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.5)","offset":0.33},{"transform":"scale(0.95)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] 1. Process pistachio paste, egg whites, and almond flour in a blender and strain into an iSi whipper. Charge with 2 N2O chargers and refrigerate for 2-3 hours. Full Recipe

2. Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup ⅓ full. Cook for 40 seconds in a microwave.

[{"selector":"#anim-fd929978-ccd8-43e2-83b1-e6370ead96e0","keyframes":{"opacity":[0,1]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2239a72c-205b-4796-b164-78a2ef7014dc","keyframes":{"transform":["translate3d(0px, 231.22900%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-64dcceef-779f-4066-bab6-8f9c62ee670d","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.5)","offset":0.33},{"transform":"scale(0.95)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] Full Recipe

3. Process zest and sugar in a food processor. In a saucepan, bring juice, sugar with zest and eggs to 165°F.

[{"selector":"#anim-826fd942-b2c6-4ace-84cb-5857a28869e6","keyframes":{"opacity":[0,1]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-875b28d9-74b0-464d-aae6-18651645fef5","keyframes":{"transform":["translate3d(0px, 255.36395%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-68d278d8-5ed3-410f-acfb-b72385cc1b88","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.5)","offset":0.33},{"transform":"scale(0.95)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] Full Recipe

4. Transfer to a blender and process until smooth. Add butter slowly until incorporated.

[{"selector":"#anim-a5acbd24-40f0-4d60-af2c-25986320fc5a","keyframes":{"opacity":[0,1]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-981b4f67-1477-4c11-84ec-6af0ca227136","keyframes":{"transform":["translate3d(0px, 246.46461%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4c16cf26-4917-4693-ab77-a7d2129e3e79","keyframes":[{"transform":"scale(1)","offset":0},{"transform":"scale(1.5)","offset":0.33},{"transform":"scale(0.95)","offset":0.66},{"transform":"scale(1)","offset":1}],"delay":0,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] Full Recipe

Subscribe to my free newsletter to get new baking tips in your inbox monthly.

[{"selector":"#anim-501d79a7-9166-4366-a866-cfcc0b514462","keyframes":{"opacity":[0,1]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-deed7411-0ad4-49f8-800d-abac83532625","keyframes":{"transform":["translate3d(-117.20431%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7e151a24-6227-4f97-af99-c1e73a4616ae","keyframes":{"opacity":[0,1]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6033ea85-7337-4b86-9433-a55bb81b066d","keyframes":{"transform":["translate3d(-116.84588%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":900,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-752af93b-6ca6-4456-985f-2dc72311606a","keyframes":[{"transform":"rotate(-540deg) scale(0.1)","opacity":0},{"transform":"none","opacity":1}],"delay":0,"duration":1000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both","iterations":1}] Yes, I'm in!

PISTACHIO MICROWAVE SPONGE CAKE

A Pistachio Microwave Sponge Cake recipe using pistachio paste, this recipe creates a dense sponge cake that is filled with a lemon cream.

I loved the 40 second microwave cake from the Praline Semifreddo recipe I recreated, that I decided to continue on with the Pistachio Microwave Sponge Cake.

INGREDIENTS

– pistachio paste – egg whites – almond flour – lemons – granulated sugar – lemon juice – large eggs – unsalted butter softened

HOW TO MAKE THE PISTACHIO MICROWAVE SPONGE CAKE

2. Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup ⅓ full. Cook for 40 seconds in a microwave.

HOW TO MAKE THE PISTACHIO MICROWAVE SPONGE CAKE

3. Process zest and sugar in a food processor. In a saucepan, bring juice, sugar with zest and eggs to 165°F.

HOW TO MAKE THE PISTACHIO MICROWAVE SPONGE CAKE

4. Transfer to a blender and process until smooth. Add butter slowly until incorporated.

HOW TO MAKE THE PISTACHIO MICROWAVE SPONGE CAKE

Subscribe to my free newsletter to get new baking tips in your inbox monthly.

LOOKING FOR MORE RECIPES?

More Stories

NAILED IT! MANCHEGO CHEESECAKE

NAILED IT! KEY LIME VERRINE