Friday, July 3, 2009

A loaf of milk

It is very hard to incorporate air into milk and to make it permanent. We tried many different approaches, and finally what worked was a combination of ingredients that help create and trap air bubbles through agitation: gelatin, soy lecithin powder and egg white powder. We also added some sugar, but what was also crucial was to use skim milk, since fat would inhibit aeration. The milk foam is assembled as a layered cake, where the sponge cake is a milk based genoise, cooked in a microwave for maximum expansion. This is the "slice of milk" we serve with a glass of cake.


  1. Is it something like making "meringe" with egg white powder? Looks awesome!!

  2. As a budding apprentice I was eagar to attempt this, however I am some what perplexed as to how you got it to work. Are you dehydrating the milk 'foam' first, layering between layers of the uncooked batter then microwaving it? or somehow introducing the wet milk foam to the batter before cooking of the sponge.
    and is there any chance you could point me in the direction of a good milk genoise?


  3. is it possible to post a ratio of this recipe???

  4. Milk foam

    Metric %
    Yield: 479.30 100.00%

    Ingredient Metric %
    Skim milk 375.00 78.24%
    Gelatin (5 sheets) 12.50 2.61%
    Milk solids 40.00 8.35%
    Sugar 40.00 8.35%
    Lecithin powder 4.80 1.00%
    Egg white powder 7.00 1.46%

    Prepare mold by lining it with acetate sheets. Place it on a Plexiglas lined with acetate.
    Beurre mix the lecithin powder with 60% of the milk. The beurre mix in the egg white powder. Place in a mixer bowl with the whip attachment.
    Combine the remaining milk with the gelatin, sugar and milk solids. Warm up enough to melt the gelatin.
    Add to the mix in the bowl and whip on high speed (wrap mixer with plastic).
    Place a bowl with ice water under the bowl as it whips to cool down the gelatin and so that it starts foaming the mix.
    Note: This takes along time to whip. Whip until it looks like egg whites whipped to stiff peaks.
    Fill the mold with the foam and blast freeze. When half frozen, turn freezer down to regular freeze. Reserve frozen. Cut frozen with a hot knife.

  5. I have a question for you about the microwaved cake. I've seen it done in plastic cups before, but the recipe always says to poke holes in the cup. Do you think it would work to bake it in a silicone mold in the microwave?

  6. I have a question about the microwaved cake. I've always seen it done in plastic cups in the microwave, but is it possible to "bake" it in the microwave using silicone molds?

  7. No, just stick to cups, it works best