Microwave Sponge Cake

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

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Ingredients you will need...

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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.

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Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup 1/3 full. Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.

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

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Transfer to a blender and process until smooth. Add butter slowly until incorporated. Pour into a container and refrigerate.

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Looking for more recipes?

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Microwave Sponge Cake

Pistachio