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.
- 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.
- 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.
- 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.
- 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.