Black Liquorice Sponge

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 3 whole eggs
  • 60 g castor sugar
  • 35 g cake flour
  • 5 ml black colouring
  • 5 ml liquorice flavouring
  • 5 ml oil
  • pinch salt


Blend all the ingredients together. Strain through a chinois (a conical sieve with very fine mesh) and allow to rest for 30 minutes. Transfer to a cream syphon gun and charge with 4 gas chargers.

Use polystyrene cups and make a small hole at the bottom. Fill the container halfway with the espuma and microwave for 30 seconds. Cool upside down. Break into pieces when cooled and dry out at 50°C for 4 hours.