Go to the Recipe: Ten-Minute Cake
I tried this recipe and it came out great. Only issue I had was it was pretty difficult to get the batter out of the siphon. It took many shakes and lever pulls to get even one cake out, but once I did the results were still as expected. Only had ingredients on hand for 1/2 the recipe, so I cut it in 1/2 and also used my .5L siphon, but still used two charges. Should I have only needed one for 1/2 the recipe or 1/2 the sized siphon?
The difficulty in getting the batter out is likely due to a "chunky" batter. This could be undissolved sugars or a clump of flour etc... Did you strain the batter? What recipe did you try?
What about savory cake recipes? How would you convert the recipe for that? For example a roasted garlic cake.
Any ideas for espresso or coffee version?
Can you make the batter before hand and keep it charged
hi, how can I keep the cake once cooked? thnx
Could you tell me is in the cake flour have some baking powder or it si only low-proteine and finely miled ?
How long can I store the mix in the fridge prior to charging?
albert adria's "natura" could serve as a guideline for you... particularly where he uses pastes (black sesame) that you could sub for garlic paste... freeze dried/dehydrated veg powders also work well
totally... they starch hydration actually works in your favor i've noticed, just be sure to mix the batter back together before siphonating
Can I use nut flour instead of normal flour for nutty taste?
What about savory taste? Is the sugar necessary for the recipe? If yes, then can I replace it with something?
If I wanted to an anchovy and Parmesan cake how do I impart those flavors ?
Want to make pistachio cake from the jello pack
I have to say it - i love you guys!
Your playfull approach is intoxicating like nothing else - Chefsteps have been by favourite site for quite a while!
Can you guys give us a savory version? I would like to make a pea sponge, and this recipe has the remarkable pro of not having too much yolk, which would overwhelm the taste of peas. I thought to hydrate white egg powder with pea juice as a starting point, but I'd like to put in a pea purée as well. And of course this leaves the problem of sugar...Can I diminish the amount, and maybe substitute with glucose, which would give a less sweet taste?
Do you think this could be made gluten free?
May I just bake it in the oven instead of microwave? Thanks and best, Stefan
@Stefan Bayerl You can, but if you're going to bake it in a traditional oven, you might as well not bother with the whipping siphon. They use the microwave because of the speed in which the batter will get cooked. If you use a traditional oven, it will take a lot longer for the batter to cook, and by that time, the majority, if not all, of the effects of the whipping siphon will be gone.
Sure, use any gluten free cake batter recipe you like.
Any ideas?
Your video shows pouring straight from the blender, no straining. Is straining suggested?
Hi Jess! We only recommend straining if you're running into issues with clumping, but ultimately it's better not to strain because once you do so, you begin changing the ingredient ratios.
I saw that Ferran Adria turns the siphon over when charging. Kind of makes sense since no2 makes contact with liquid first. Is that ok to do?
Absolutely. Considering that it will get turned upside down when you're dispensing it, there's no harm in doing it that way, it's just easier to put the cartridge in when the siphon is right side up.
What is the useful life of the batter stored refrigerated in the charged siphon? <5°C in a nitrogen atmosphere probably means we still need to worry about anaerobic nasties, huh? So, 2-3 days, max.?
I seen Albert Adria do this a long ways back on an episode of no reservations
Can a reusable cooking vessel be used instead of a paper cup? Silicone mold, Pyrex, etc?
if i were to make a caramel cake should i just replace the sugar with caramel?
hi guys
first of all you are amazing chefs
i would like to ask you if i want to make salty cake like basil cake
if i remove sugar and keep the rest is ok
i don't have a microwave or a syphon... please advise on substitution particulars. the coconut lime looks superyum!
You need both of these pieces of equipment to perform this method. Unfortunately, there isn't any other substitute because of how they function together
How many cups of batter do you microwave at once? You can't do them all at once can you?
900 watt microwave. Would that be approximately take 55 seconds?
Is this recipe (weights, volumes) made for a 1L siphon or 500ml siphon? Thx!
I find it best to put it in a sealed container however I wouldn't do it past a day because than the Oils start seeping out and it defeats the whole purpose of this method.
@wertos you can sub nut flour if you want, however, the flavor might be less than you think. It will also effect the texture, as there will be no gluten formation.
What about a savory taste?
Sugar is necessary as it will aid in the texture of the finished product.
You could try glucose, it is less sweet than table sugar.
@cicero look up a recipe for a pea based cake, and use that
What is a whipping siphon? Sounds kind of S&M...
whats the shelf life of this cake?
https://www.isi.com/en/culinary/products/detail/product/3/
hey brian , if i wanted to make a pistachio version what should i change ? should i use half oil and half pistachio paste ? I've seen bachour doing it with egg whites , pistachio paste and almond flour. Thanks!
can last for a week if its properly stored in the fridge!
depends on your microwave power, i found out that its better if you only bake 4 at a time!
it would not work because sugar plays a major role in the development of the cake , you can use isomalt to make it less sweet and add the half basil oil and half veg oil!
i'd suggest to caramelize the sugar and add the milk , so 190g sugar caramelized with 190g milk , bring the sugar to 169c and add the milk! try that or another solution is to remove 10g of milk and add caramel flavouring!
dehydrate the anchovies and the parmezan , turn them into a powder and substitute 10% of the flour with them, you can also use isomalt instead of normal sugar to lessen the sweetness of the cake!
baked cake can last for a week in the fridge if properly stored!
I have a .5 siphon do I use 1 or 2 N20 cartrudges?
Is the recipe show for a .5 siphon or cut in half?
Thanks for sharing this recipe — is it possible to add alcohol to the batter? Or would it be better / possible to soak the cake in a little alcohol once cooked?
Hello Alex, the cake batter can support a small amount of alcohol. The cakes are so light and delicate that an alcohol syrup after baking may be too heavy for the light little cakes. If using the syrup after baking, be sure that the cakes have cooled completely and the starch has set.
Is a wheat-free alternative possible? (Ciliac grandson...)
Pistachio Microwave Sponge Recipe: 220 g pistachio paste 180 g egg whites 60 g almond flour Process the pistachio paste, egg whites, and almond flour together in the blender and strain into an iSi whipper. Charge with with 2 N2O chargers and refrigerate for a few hours. Make 3 small cuts in the base of a plastic cup, shake the whipper vigorously and fill the plastic cup one-third full. Cook for 40 seconds in the microwave and keep the cup upside down until cool to keep all the steam inside.
This is Bachour's recipe. but if your pistachio paste is unsweetened like mine, I found another recipe as well.
Egg white - 250g
Sugar - 160g
Egg yolk - 84g
Crème fraîche - 80g
Flour - 60g
Pistachio paste - 25g
Blend all the ingredients in the blender and pour the batter in siphon . use 2 cartridges. shake it well and pour the batter in 8 oz cup, bake the cake for 20 to 30 seconds in microwave.
I freeze them though I couldn’t tell you how long they will hold in the freezer, mine are usually gone within a month.
