Microwave Sponge Cake

Brandon__67713

Has anyone tried a carrot cake in the microwave? I am searching for a recipe and came up empty.

Is there a base microwave sponge recipe that you can use different fruit and vegetable powders interchangeably?

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Patrik_Racz_19800

im pretty sure on the main site if you go to classes and sign up for the siphon class, they have recipes and videos for microwave sponges

tshewman

I've done it with corn and worked very well. Could easily work with carrot cake. Easiest wuold be to use carotene butter and infuse the milk with caramelized carrots 9would be my preference-but caramelized isn't necessary). Posted the microwave corn bread/cake recipe previously. Let me know if you can't locate it and can repost.

Alex_159909

I'd love to have a go at the microwave corn bread recipe. Can you post it again please

tshewman

See below. This time I did a couple of things differently (have not made chenages to the recipe as yet-so below is the original).

I also wonder about pulling the vacuum for the corn milk (I do that for flavoring/smoking other liquids).

1. I caramelized the corn, reduced both the milk and butter portions by 50% and divided it between the milk and butter.

2. I cooked the butter at a lower temperature (60C).

3. I cooled the butter in a bowl over an ice bath whicking to attempt to emulsify (which seemed to work).

Corn Butter

· 250g unsalted butter

· 450g organic sweet corn

Cook sous vide (in bag in water bath) for 3 hours at 87.7C/190F and strain through fine chinois, chill and reserve-keep refrigerated until use. (this will make a little extra)

Corn Milk

· 500g organic whole milk

· 450g organic corn

1. Caramelized corn via preferred method (pressure cooker is perhaps quickest).

2. Combine with milk and bring to a simmer and simmer for 5 minutes.

3. Chill, refrigerate and allow to infuse over night.

4. Put contents of infusion in a blender and blend on high for at least 3 minutes.

5. Pour into a chinois covered with cheese cloth and do NOT press on solids. Allow to drain (this may take up to 4 hours). Measure 100 grams for bread mixture.

Corn bread:

· 280 grams whole eggs

· 100 grams corn milk from above

· 120 grams all-purpose flour

· 110 grams unsalted corn butter cubed from above

· 50 grams sugar

· 7 grams salt

· 25 grams honey

Combine the eggs, corn milk, flour, corn butter, sugar, and salt, and blend on high. Pour honey into mixture when vortex forms. Pour the mixture through sieve into an ISI siphon or similar. Charge twice (for 1L).

1. Combine the eggs, corn milk, flour, corn butter, sugar, and salt in blender, and slowly blend until vortex forms.

2. Pour the honey into the vortex and blend well.

3. Pour the mixture through a sieve (to remove lumps) into an ISI siphon (or similar) siphon and charge twice.

4. Spray the inside of a paper cup with nonstick spray. Poke a few small holes around the outside of the cup and 1-2 holes on the bottom.

5. Siphon/Fill it about half way with mixture.

6. Microwave for ~45 seconds on high (depending on power of your microwave).

7. Remove the cup from the microwave, turn upside down to finish cooking (about 2 minutes).

8. Remove the corn bread and serve. Batter will keep refrigerated for ~2 days.