Cross and delight of pastry, the sponge cake is one of the most popular sweet bases to be filled with a thousand flavors. Not everyone does well with sponge cake: cooking brings us nasty surprises at times. But today I want to test myself, leave the oven off and prepare the sponge cake ... in the microwave! I will succeed?
Video of the Recipe
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Identity Card of the Recipe
- 268 KCal Calories per serving
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Ingrediants
- 180 g (3 medium) of eggs
- 135 g of powdered sugar
- Vanilla essence
- 60 g of white flour of type 00
- 75 g of frumina
- 1 pinch of salt
- 4 g of baking powder
Materials Needed
- Pyrex pan with a diameter of 26 cm
- Electric whips
- Scale weighs food
- Sieve
Preparation
- In the blender container, combine the eggs (egg whites and yolks) with the icing sugar, a pinch of salt and the vanilla flavor. Work the mixture for 10 minutes, until it takes on a puffy and foamy consistency.
- Sift the flour together with the wheat starch, add a teaspoon of baking powder and mix the powders.
Did you know that ...
The original recipe does not include the use of baking powder but, for this cooking in the microwave, we recommend adding a teaspoon to make the sponge cake softer.
For an optimal result, it is recommended to work the eggs with the sugar for a long time, and to prefer powdered sugar to obtain a more velvety consistency.
- Mix the powders with the egg cream, taking care to add them a little at a time and stirring from bottom to top, trying not to let the mixture collapse.
- Grease the Pyrex pan with the release agent for pans, then pour the mixture and level. Cook in the microwave for 6 minutes, with the combined micro + grill function for 6 minutes: at the end, check the cooking with a stick. sponge cake in the pan for about ten minutes, then gently turn over the cake.
- Let it cool completely before cutting it: to better appreciate it, it is advisable to cut the sponge cake into horizontal discs, soak them with a dip (e.g. milk and coffee or alcoholic dip) and then stuff them with a cream of your choice.
Alice's comment - PersonalCooker
I would almost venture to say that the PDS cooked in the microwave was even better than the classic cooking in the oven. You can stuff it as you like: I guarantee you that the difference is not felt at all and it is not at all rubbery. Try it too: it will be a success.
Nutritional values and Health Comment on the recipe
That of the Microwave Sponge Cake is a fairly caloric recipe that belongs to the set of desserts.
Energy is mainly supplied by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are mainly simple, unsaturated fatty acids and peptides with high and medium biological value. Cholesterol is very abundant and fibers are of little significance. Contains gluten but it is lactose-free; egg white is a histaminoliberator.
Microwave Sponge Cake is suitable for most diets, but is not indicated in the ordinary diet for overweight and metabolic diseases (hypercholesterolemia, type 2 diabetes mellitus, hypertriglyceridemia, etc.). It is not relevant in the celiac's diet; it has no negative implications for lactose intolerance.
The reaction in case of histamine intolerance is subjective. It respects the vegetarian philosophy but not the vegan one.
The average portion of Microwave Sponge Cake varies according to the recipe and is about 30 g (roughly 80 kcal).
