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Microwave Sponge Cake

At Sosa Ingredients, we believe in offering innovative solutions that transform modern gastronomy and pastry. Our collaboration with the prestigious Disfrutar Restaurant, awarded with three Michelin stars and recognized as the Best Restaurant 2024 by the 50th Best Restaurants awards, is a clear example of our commitment to excellence.

Today, we are proud to present a recipe that captures the essence of this collaboration: microwave yogurt sponge cake, a creation that unites practicality with the avant-garde.

The recipe: microwavable yogurt sponge cake

This innovative preparation combines traditional ingredients with modern techniques. Using the microwave as the main tool, we manage to create a light and fluffy cake in a matter of minutes. In addition, we incorporate the siphon to give it an exceptional aeration that enhances its texture. It is a practical, creative and perfect recipe for experimenting with our star product, Procrunx.

Why do we love this recipe?

Simplicity and speed: Using the microwave, this cake becomes an ideal option for those looking for exceptional results in minutes.
Extraordinary lightness: The technique of using a siphon takes this preparation to another level, adding an unequalled airiness that conquers any palate.
Innovation with Procrunx: Our flagship product, a high quality wheat fiber, provides a crispy and long-lasting texture that complements the lightness of the cake, creating a unique multi-sensory experience.

This recipe is not only a showcase of what can be achieved with creativity, but also a testament to the potential of Procrunx in professional and experimental cooking.

Microwave Sponge Cake

Ingredients

Yogurt Sponge Cake Base
- 240g - Pasteurized egg whites
- 48G - Almond flour
- 48g - Yogurt powder (yopols)
- 56g - White sugar
- 16g - Wheat flour
- 20g - Procrunx
Microwave Yoghurt Sponge Cake
- 1u - Siphon filled with Yogurt Sponge Cake Base
- 15u - Recyclable cardboard cups (220 ml capacity)
Crispy Yogurt Cake Rocks
- 15u - Microwavable yogurt biscuits

Prepared by

Yogurt Sponge Cake Base
1. Mix the solids in a container.
2. Pour the egg white into a tall, narrow bowl.
3. Pour the solid mixture into the egg white while continuing to blend with an electric hand blender. Grind until a homogeneous mixture is obtained.
4. Let the mixture hydrate in the refrigerator for at least 30 minutes.
5. Place the mixture into a large siphon (1L capacity) and load with 3 gas charges. Shake vigorously each time a charge is inserted.
Microwave Yogurt Sponge Cake
1. Make 3 incisions in the lower part of the vessels with the help of a scissors.
2. Scoop some of the sponge cake base into a bowl to check the texture of the mixture. A stable foam should come out. Stir further if necessary.
3. Pour into the glass until 2/3 of the capacity of the glass is filled.
4. Place the glass in the microwave and cook at maximum power for 30 seconds.
5. Remove from the microwave and let the cake stand for 20 minutes with the glass upside down so that it does not dry out.
6. Unmold the cake with a spatula and store in the refrigerator in an airtight container.
Crispy Yogurt Cake Rocks
1. Remove the biscuits from the pan and carefully break each biscuit into 3 pieces, using your hands.
2. Place the sponge cake pieces in dehydrator discs and dehydrate at 45ºC for 12h.
3. Once the biscuits are dry, store in an airtight container in a cool, dry place.

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