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Hazelnut Sponge Cake

Hazelnut sponge cake recipe

Modelled after the legendary black sesame sponge cake served in El Bulli, this hazelnut sponge cake is as simple to make as it is to devour. Using just a few staple household ingredients, you can create the fluffiest hazelnut sponge cake you have ever eaten in only a few minutes. Featuring hazelnuts, a hazelnut praline paste and hazelnut oil, the hazelnut sponge cake remains moist, textured and rich in flavour. 


    • 50 g hazelnuts
    • 30 g of hazelnut praline paste
    • 30 g of hazelnut oil
    • 65 g flour
    • 50 g sugar
    • 125 g egg whites
    • 80 g of egg yolks 


To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Blend the hazelnuts to a flour-like texture. Add the hazelnut praline paste, hazelnut oil, flour, sugar, egg whites and egg yolks to the blender and blend everything together until you achieve a smooth consistency, making sure there are no lumps.
    2. Strain the hazelnut sponge cake mixture into a siphon, connect your Smartwhip and charge it to 16 bar. Disconnect your Smartwhip, place the cap back on the siphon and shake the siphon for 10-15 seconds to evenly distribute the gas. Place the siphon in the refrigerator for approximately 1 hour. 
    3. Puncture a hole into the base of six plastic cups. When the aeration time has passed, evenly distribute the hazelnut sponge cake mixture across the six cups, filling each cup about half-way. 
    4. Cook the sponge cakes in the microwave at high power for 35 seconds, then place the cups facedown on a tray to maintain the humidity. Alternatively, you can dehydrate the hazelnut sponge cake to achieve a coral-like texture.


Break the hazelnut sponge cake into three or four smaller pieces, wedging a thin piece of white chocolate tempered with chopped hazelnuts in between each piece of cake. Serve the hazelnut sponge cake with a small scoop of vanilla ice cream and garnish the dessert with a drizzle of salted caramel. 

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