Not-so-eggy savory instant sponge cake

[cicero]

Hi there! I would like to make a savory microwaved sponge cake, keeping the egg content as much low as possible to get a cleaner taste and starting with a vegetable base (e.g. green peas, egg plant, broccoli rabe)

Every recipe that I found calls for a lot of egg and sugar! I'm thinking about using some foaming agent (albumin? methylcellulose?) or just egg whites instead of whole eggs, and a bit of flour to set the foam. But I don't know exactly if this is actually doable. Any advice and/or recipe?

 

Thank you very much!

[Lisa Shock]

I would re-think your 'base'. Think of the cake structure as the base and the veg as the flavoring. -Similar to making a strawberry sponge cake, but, since it's minus sugar, it's more of a savory quick bread. Check out some savory muffin recipes, or beer bread then build on that. I'd look into using freeze dried vegetables (available in pint tubs at some natural supermarkets) just grind them into powder and add to the mix -amounts will vary because some of these dried veggies are very flavorful, some not as much. You could also dehydrate, even partially, your own vegetables (cooked or raw) then puree them and add to the batter. I have had good luck with partially drying vegetables sliced thinly, cooked in a low temp convection oven for 10-20 minutes.

 

Eggplant is the one veg I am not too sure about, its flavor is subtle and may get lost along the way.

 

Good luck!