Biscuit moss for cake: a step-by-step recipe with photos

Sponge cake moss, also often called "molecular moss," is a simple and striking cake decorating option. Today, we'll share a classic step-by-step recipe for baking fluffy, porous moss using sponge cake batter in the microwave or oven, and we'll also show you how to make your homemade cake truly special by offering a few unique design ideas.

Sponge moss for cake: a step-by-step recipe

Nutritional value per serving

257.8 kcal

Proteins: 7.8 g
Fats: 5.1 g
Carbohydrates: 45.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 20 min
Complexity:

A simple recipe.
Number of servings: 8

Confectionery moss is indispensable for cake designs. It can be used to recreate the following in dessert decorations:

in fact, moss of any shade, from light green to brown;
green grass on the lawn;
tree crown;
seabed.

Biscuit moss can also be crushed into fine crumbs and used as a decorative sprinkle.

The result is a velvety layer that looks no worse than a complex velour coating.

These cakes look absolutely stunning, but few people know that it's very easy to recreate this unique design at home. Making this edible confectionery moss in a regular microwave oven takes no more than 30 minutes, and the recipe is so simple that even a novice pastry chef can make it.

Today, we offer you a classic preparation method, without honey, molasses, glucose, or invert syrup. However, this recipe always produces molecular moss that is porous and fluffy, with a perfect texture.

A step-by-step recipe for sponge cake moss without honey or glucose.

Microwave Biscuit Moss Cake – A Simple Homemade Recipe with Photos

Ingredients

Servings

Sugar

30 G
Egg C1

1 pcs
Flour

20 G
Vegetable oil

5 G
Baking powder

5 G
Green food coloring

Preparation

Step 1

We begin preparing the biscuit moss by whisking the egg and sugar until thick and fluffy. To do this, place the egg white and yolk (without separating them) and 30 grams of sugar in a mixing bowl.

Step 2

Beat with a mixer at high speed until a stable foam forms, as in the photo.

Step 3

Add green food coloring to the egg mixture and mix thoroughly until smooth.

You can use either dry or gel varieties. Vary the amount of pigment depending on the desired color intensity.

Step 4

Mix together 20 grams of sifted flour + 5 grams of baking powder and add to the egg mixture.

Step 5

We knead the dough not with a mixer, but with a silicone spatula so that the sponge cake does not sink and retains its fluffy, porous texture.

Step 6

Add 5 grams of vegetable oil and mix with a spatula until smooth.

Step 7

Fill baking pans 1/3 full with biscuit dough.

It's best to bake moss cake in paper or plastic (heat-resistant) cups. A ceramic or glass container will produce a denser cake with smaller pores.

Step 8

We bake biscuit confectionery moss in the microwave at power 800 W approximately 50-60 seconds.

Cooking time depends on the individual characteristics of your microwave and may be slightly longer than indicated.

Bake 1-2 cups at a time. If you microwave 4 cups at once, the batter may not bake through.

If you want to try cooking moss in a regular oven, place the baking sheet with the cups on it on the middle level and bake at a temperature 240℃ approximately 3-3.5 minutes.

Step 9

Cool the finished moss on a wire rack upside down, as shown in the photo.

Step 10

When the dough has cooled, carefully cut the cup and remove the moss.

The finished moss cake, prepared in the microwave or oven according to this recipe, can be stored in the refrigerator for about 7 days and even frozen, after wrapping it in plastic wrap or an airtight container.

You can use regular spinach in place of dried or gel food coloring. The recipe calls for only 50 grams of fresh spinach per ingredient amount.

We wash the leaves, dry them, chop them, and then grind them in a blender.