Colomba cake in a siphon
A new take on Easter colomba cake: soft, fast and modern with a siphon, microwave and MoisturLok
Have you ever thought of making an Easter colomba cake in minutes, without kneading, proving or an oven? Modern siphon techniques, a microwave and the technical help of MoisturLok make it possible to serve a surprising, cloud-soft colomba in under 5 minutes.
MoisturLok, Special Ingredients’ secret ingredient, retains moisture in the finished product so every bite stays wonderfully soft, even hours after preparation. It is ideal for cakes to reheat or serve straight away with excellent texture and flavour.
How does it work?
Make a light base with eggs, sugar, flour and flavourings such as orange, almond or vanilla. Add a small percentage of MoisturLok for an extra-soft result. Pour the mixture into a 0.5 L or 1 L siphon with 1 or 2 N₂O chargers. Dispense into paper cups, filling them halfway, and microwave for around 30–40 seconds.
The result is an instant colomba with a light, spongy texture, perfect for a modern presentation with white chocolate cream, whipped ganache or fresh fruit.
Why you will love this recipe:
- No proving.
- No traditional baking.
- A guaranteed wow effect.
- Perfect for catering, events and modern restaurants.
- Fully customisable.
Want to discover all the thickeners, emulsifiers and stabilisers for contemporary patisserie?
Explore the complete selection on specialingredients.it!
Colomba cake in a siphon
4
10 minutes
1 minutes
Modern Cuisine
Dessert
A new take on Easter colomba cake: soft, fast and modern with a siphon, microwave and MoisturLok
Have you ever thought of making an Easter colomba cake in minutes, without kneading, proving or an oven? Modern siphon techniques, a microwave and the technical help of MoisturLok make it possible to serve a surprising, cloud-soft colomba in under 5 minutes.
MoisturLok, Special Ingredients’ secret ingredient, retains moisture in the finished product so every bite stays wonderfully soft, even hours after preparation. It is ideal for cakes to reheat or serve straight away with excellent texture and flavour.
How does it work?
Make a light base with eggs, sugar, flour and flavourings such as orange, almond or vanilla. Add a small percentage of MoisturLok for an extra-soft result. Pour the mixture into a 0.5 L or 1 L siphon with 1 or 2 N₂O chargers. Dispense into paper cups, filling them halfway, and microwave for around 30–40 seconds.
The result is an instant colomba with a light, spongy texture, perfect for a modern presentation with white chocolate cream, whipped ganache or fresh fruit.
Why you will love this recipe:
- No proving.
- No traditional baking.
- A guaranteed wow effect.
- Perfect for catering, events and modern restaurants.
- Fully customisable.
Want to discover all the thickeners, emulsifiers and stabilisers for contemporary patisserie?
Explore the complete selection on specialingredients.it!
Ingredients
- 275g eggs
- 165g egg yolk
- 170g sugar
- 120g weak flour, W180
- 40g butter at room temperature
- 10g milk
- 5g MoisturLok
- Orange essential oil, to taste
- 0.5g vanilla powder
- iSi siphon
- N₂O cartridges
Directions
Mix all the ingredients and put them into a siphon.
Dispense a little batter from the siphon into a small dove-shaped mould.
Microwave at 900W for 40 seconds.
Once cool, decorate with chocolate ganache made by melting 100g dark chocolate and 100g cream together in the microwave.