Microwaved Beet Sponge
2 eggs
50ml beet juice
30g sugar
1g salt
40g flour
2 charges isi
1. In a stainless steel bowl. whisk all ingredients until combined
2. Transfer batter into an isi siphon and load with 2 charges
3. Refrigerate for 30 minutes before use
4. Dispense batter half way into a prepared paper cup
5. Microwave for approximately 45 seconds
6. Remove from the microwave and immediately turn it upside down
7. Allow the cake to cool before use
