Potato Sponge Cake
A savory microwave-siphon sponge with dry potato purée and ground almonds, cooked in paper cups.
⏱️ Prep: 20 min🍳 Cook: 1 min
Nutrition
per 1 piece90
Calories
5g
Protein
6g
Carbs
5g
Fat
Ingredients
| 160 g | egg whites |
| 140 g | dry potato purée |
| 40 g | ground almonds |
| 30 g | flour |
| 60 g | egg yolk |
| — | salt |
Instructions
- Mix all the ingredients in a blender until smooth.
- Pass the mixture through a sieve and pour into a 500 ml siphon.
- Aerate with two whipping cream cartridges (N2O).
- Pipe the mixture into paper coffee cups with a pinprick hole in the bottom. Fill no more than half-full.
- Place in the microwave and cook at full power for 40 seconds.
- Allow to cool upside down.
Serving suggestions: As part of a cold starter with salmon and sour cream; as a component in a vichyssoise variation; as a basis for an amuse-bouche.