I am not kidding with the post title, this sponge really takes 40 seconds(cooking time), no more tedious beating, and toiling over the batter. This sponge is as easy as turning the dial on your microwave(which is what you will use to cook it)
Are you interested yet? Well you certainly must be to have continued with the article, but here’s the catch now. You may not need the oven anymore, but to actually do this recipe, you will need another piece of kitchen equipment: The Whipped Cream Charger.
The Whipped Cream Charger, or Espuma, is the device behind the airy sounding molecular gastronomy foods like chocolate clouds, truffle foams or vanilla air. And you probably see it on a daily basis when you visit your favorite Starbucks and the barista pumps a helping of whipped cream on your frappucino.
What it does is to inject high pressured Nitrous Oxide into the liquid to aerate it rapidly, creating a light fluffy end product. It makes 5 – 10 minutes of whisking work go away in a second.
I first came across the notion of instant sponge cakes watching Anthony Bourdain’s No Reservations, where he was at El Bulli, and Albert Adria demonstrate his 40 second sponge, I was blown away but the simplicity of it!
After finally getting my hands on a Espuma, and much digging around on the internet, I finally got a recipe that I liked from www.playingwithfireandwater.com. What I like about this cake is the ease and its form, it opens up a whole new avenue for creating desserts.