Microwave Pistachio Sponge Cake

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

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Ingredients

Process pistachio paste, egg whites, and almond flour in a blender and strain into an iSi whipper.

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INSTRUCTIONS

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Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup ⅓ full.

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Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.

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Meanwhile, 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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Microwave Pistachio Sponge Cake

Quick and Easy

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

Ingredients

Process pistachio paste, egg whites, and almond flour in a blender and strain into an iSi whipper.

INSTRUCTIONS

INSTRUCTIONS

Charge with 2 N2O chargers and refrigerate for 2-3 hours.

Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup ⅓ full.

INSTRUCTIONS

Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.

INSTRUCTIONS

Meanwhile, 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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