Better than your childhood Easy-Bake

It took a world-class chef like Albert Adrià of famed El Bulli to dream up a microwave sponge cake that would forever change the way we look at “baking” in a microwave. His ingenious method of using an N2O-charged cream dispenser to aerate cake batter revolutionized the world of pastry and has spawned countless interpretations, making the technique almost commonplace in molecular gastronomy.

The Whip-It! brand stainless steel dispenser and N2O cream chargers are the perfect tools to achieve these lighter than air microwave sponge cakes, in about 35 seconds. Once made, the aerated batter can sit in your refrigerator for several days, so you can make as many or as little individual cakes as you like at any given time. Having a dinner party? Prep the batter in advance, then bake the cakes off fresh when you’re ready to serve dessert. For an interactive experience, let your guests dispense and bake off their own individual cakes and dress them up with a variety of toppings, like fresh whipped cream dispensed from a Whip-It! dispenser. Aside from a Whip-It! stainless steel dispenser and a couple of N2O chargers, all you really need are a few 9 oz. paper drinking cups, some non-stick spray, and a microwave (minimum 1100 watts)…and your imagination.

This base recipe is quite versatile. You can swap out the cake flour for a gluten-free baking flour like Bob’s Red Mill 1:1 or Cup 4 Cup, adding 1 t. xantham gum.  Similarly, you can replace whole milk with any non-dairy milk such as almond, cashew, coconut or soy, and substitute melted coconut oil or plant-based “butter” like Earth Balance or Country Crock for melted butter.

Vanilla Sponge

Yield:  about 6-8 individual cakes

  • 3 large eggs
  • ½ c.. sugar
  • 3 T. whole milk
  • 1 t. vanilla extract (or other flavoring)
  • pinch of kosher salt
  • ⅔ c. cake flour
  • 6 T. butter, melted
  • 2 ea N2O chargers
  • 6-8 ea 9oz. paper cups
  • non-stick spray
  1. Place the first 5 ingredients into a narrow 1 qt. container and blend until smooth with an immersion blender, or whisk by hand in a bowl.  Blend or whisk in the salt and flour, then the melted coconut oil.
  2. Pour the smooth batter through a sieve/funnel into a ½ ltr capacity Whip-It! stainless steel cream dispenser.  Secure the top fitted with a plain tip, then screw on one Whip-It! N2O charger. Shake 5-6 times to disperse the gas, then screw on a second charger.  Shake vigorously again several times to thoroughly disperse the gas.
  3. To prep each cup, lightly mist the inside bottom with non-stick spray, then flip it over and poke 3 slits into the bottom with the tip of a sharp paring knife. 
  4. Working only one at a time, dispense just enough cake batter to go halfway up the cup, then microwave on high for about 33-35 seconds.**  Remove cake from the microwave and flip the cup upside down to cool for 2 minutes before unmolding cake.  

**depending on your microwave’s wattage (at least 1100) you may need to adjust the cooking time by 2-3 seconds, but don’t over cook or the cake will get tough in the middle.    

For a deliciously non-dairy variation try this Ube Sponge:

  • 3 large eggs
  • ⅓ c. sugar
  • 2 T. ube jam
  • 3 T. coconut milk
  • ½ t. ube extract
  • pinch of kosher salt
  • ⅔ c. cake flour
  • 6 T. coconut oil, melted
  • 2 ea N2O chargers
  • 6-8 ea 9oz. paper cups
  • non-stick spray

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