30-second Cake
Author: Joe the Baker
  • 1/2 cup flour
  • 1/4 cup sugar
  • 3 whole eggs
  • 2 egg whites
  • Additional flavors colors, tiny sprinkles, as desired
  1. Combine all ingredients in a bowl and whisk until smooth, then pour into an iSi canister.
  2. Attach the top and fill the canister with three separate cartridges. Be sure to shake vigorously with each added cartridge.*
  3. Take a paper cup and poke small holes in the bottom and four spaced evenly around the cup about halfway down.
  4. Extract your batter into the cup; filling between a third and halfway full. Your batter should be fluffy, soft, and foamy.
  5. Microwave for 30 seconds per 12 ounce cup. The cake will rise and be very very pourous.
  6. Invert cup on counter or cooling rack for at least 20 more seconds (15 minutes max) to allow it to fully cook and cool completely.
  7. Pull out the cake and serve.
Recipe Notes

Do not open your iSi canister after charging it with the cartridge. First ensure that all the pressure is released (into the sink or trash can) and that no more fizzing occurs. It is perfectly safe to release the twist-on cartridge, but no the actual top to the container. Please be careful, and enjoy!