Yogurt Microwave Sponge Cake

• 1-¼ cup egg whites
• ½ cup almond flour
• 6 tbsp

Process all ingredients in a blender and strain into an iSi whipper. Charge with 2 N2O chargers and refrigerate for a 2-3 hours. Make 3 small cuts in the base of plastic cups, shake whipper vigorously and fill each cup ⅓ full. Cook for 40 seconds in a microwave, flip cups upside down and set aside until cool.