Go to the Recipe: Ten-Minute Cake
Will silicone cupcake forms work?
I know this is an old recipe, but I'm curious about the question asked several times re: the size of the container being .5L and how many cartridges to use... still 2 or would 1 be ok?
I freeze them though I couldn’t tell you how long they will hold in the freezer, mine are usually gone within a month.
Freeze dry raspberry powder or raspberry extract added to batter will do the trick, and maybe some food color.
Flax egg maybe? Would need to dial in the hydration.
Is there Ny way to make a vegan version of this
Hello! is it possible to do a raspberry version?
Try sweet rice flour or cassava flour(not starch) for and equal swap for wheat flour. Any store bought gluten free blend will work too, most already have xanthan gum added.
Hello, I'm from Colombia, here we have several typical breads that are made without wheat flour, we use corn or yuca starches and meals for that, like almojabana or pan de bono.
I would like to make a version of those breads using the microwave sponge cake technique but without using wheat flour.
Do you have any advise? Maybe using soy lecithin or xanthan gum?
Thanks
How long can I keep the batter in the siphon for?
Mousses are not made with flour. You want to use chickpea flour for this cake?
how can I make chickpea flour mousse?
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.
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.
Is a wheat-free alternative possible? (Ciliac grandson...)
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.
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?
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?
baked cake can last for a week in the fridge if properly stored!
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!
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!
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!
depends on your microwave power, i found out that its better if you only bake 4 at a time!
can last for a week if its properly stored in the fridge!
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!
https://www.isi.com/en/culinary/products/detail/product/3/
whats the shelf life of this cake?
What is a whipping siphon? Sounds kind of S&M...
@cicero look up a recipe for a pea based cake, and use that
@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.
Is this recipe (weights, volumes) made for a 1L siphon or 500ml siphon? Thx!
900 watt microwave. Would that be approximately take 55 seconds?
How many cups of batter do you microwave at once? You can't do them all at once can you?
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
i don't have a microwave or a syphon... please advise on substitution particulars. the coconut lime looks superyum!
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
if i were to make a caramel cake should i just replace the sugar with caramel?
Can a reusable cooking vessel be used instead of a paper cup? Silicone mold, Pyrex, etc?
I seen Albert Adria do this a long ways back on an episode of no reservations
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.?
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.
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?
Any ideas?
Sure, use any gluten free cake batter recipe you like.
@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.
May I just bake it in the oven instead of microwave? Thanks and best, Stefan
Do you think this could be made gluten free?
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?
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!
Want to make pistachio cake from the jello pack
If I wanted to an anchovy and Parmesan cake how do I impart those flavors ?
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?
