Brown Butter microwave sponge cake

To make my super-simple & delicious microwave sponge cake recipe, you’ll need a blender, a whipping siphon, and a microwave. And you’ll be rewarded with tender, fluffy cakes on the table in less than 10 minutes!

The Brown butter sponge cake is a version of the classic sponge recipe, and is a perfect combination with Christmas spices like cinnamon ,anise, cloves, ginger, but also delicious with fruit like pears, figs, walnuts.

I used the brown butter sponge cake in one of my dessert, served with: brown butter poached pears, crystallised pecan, blu cheese mousse, and sourdough ice cream.

Browning butter is a rather simple kitchen task, but it produces stunning results. So grab a few sticks of butter and a small saucepan and let’s upgrade our beloved butter to fragrant, nutty brown butter ready to be used in this recipe!

Brown butter microwave sponge

86gr Butter 
240g Whole eggs
43gr Sugar
45gr Milk
73gr Flour 

Melt butter slowly over low heat until it foams and the milky whiteness turns brown and sinks to the bottom of the pan and leave aside to cool down. When the butter is warm enough, mix with the other ingredients.
Blend until thoroughly mixed and pass trough a fine mesh sieve.
Pour the batter into siphon. Charge with two N2O cartridges & Shake siphon vigorously after each charge.

Line up 6 microwave-safe paper cups, add small slits in the bottom of each cup to help steam escape, and dispense 30 g of batter into each. Cook for 40 seconds and place the cups upside down for two minutes to cool.

(I use a 1100-watt microwave. If yours is different, test, then adjust the time accordingly.)

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