Yuzu and Pistachio Sponge with Red Fruit by Chef Guillermo Corral

Sosa Pastry Chef and R&D Specialist, Sosa Ingredients

One of the biggest challenges in vegan baking is replacing egg whites.  Chef Guillermo’s recipe uses Sosa Potatowhip as the base for an egg white substitute that produces a light yet decadent pistachio sponge. A tart berry layer and a vegan yuzu crémeux offer an energizing counterpoint to the richness  of the pistachios. This colorful, elegant slice is perfect for spring.

Yield: 270 g

Egg White Substitute

• 930 g water
• 30 g Sosa Potatowhip Cold 43124
• 40 g Sosa Gelcrem Cold 48652
• 0.4 g Sosa Konjac gum 41550

1. Mix all the ingredients together and blend well.

2. Leave to hydrate for 6 hours.

Pistachio Sponge Cake

• 80 g egg white substitute (above)
• 20 g granulated sugar
• 55 g confectioner’s sugar
• 55 g pistachio flour
• 10 g cornstarch
• 3 g baking powder
• 15 g pistachio paste
• 40 g deodorized coconut oil, melted
• 5 g Sosa Soy Lecithin Powder 48644

1. Whip half of the egg white substitute with the confectioner’s sugar as you would a meringue.

2. Combine the dry ingredients and add the remaining egg white substitute.

3. Combine the two mixtures.

4. Combine the coconut oil and lecithin and stir into the batter.

5. Transfer the batter to a pan lined with a silicone baking mat or sheet of parchment fitted with a cake frame.

6. Bake for 25 minutes at 329°F (165 °C).

7. Set aside to cool and reserve until the assembly step. 

Red Fruit Jelly

• 112 g granulated sugar
• 5.1 g Sosa Fruit NH pectin 48667
• 340 g raspberry purée
• 340 g strawberry purée
• 20 g lime juice

1. Mix the sugar with the pectin.

2. Heat the purées to 104°F (40°C).

3. Sprinkle the sugar and pectin mixture gradually into the warm purées while stirring with a whisk.

4. Bring the mixture to a boil, then remove from heat.

5. Add the lime juice and mix well.

6. Pour the jelly into .08-inch  (2 mm) high baking frames.

7. Transfer to the fridge to set.

8. Once the jelly has set, transfer to the freezer and freeze until solid.

Yuzu Cremeux

• 180 g sugar
• 13 g Sosa Fruit NH pectin 48667
• 10 g Sosa Natur Emul 48645
• 350 g yuzu juice
• 300 g water
• 140 g deodorized coconut oil
• 30 g Sosa Inulin Hot 48692

1. Mix the sugar, pectin and Sosa Natur Emul 48645.

2. Separately, combine the yuzu juice and the water.

3. Heat the liquids to 104°F (40°C), then gradually sprinkle in the dry ingredients as you blend the mixture.

4. Once the dry ingredients are mixed in, bring the mixture to a boil.

5. Remove from the heat and cool to 113°F (45°C).

6. Add the coconut oil and Sosa Inulin Hot 48692 and blend well.

7. Cool to 39°F (4°C) as quickly as possible.

8. Chill in the fridge for 12 hours prior to using.

9. Spread evenly into two .08-inch (2 mm) high baking frames and freeze until solid.

Assembly

• 100 g Pistachio Sponge Cake
• 100 g Red Fruit Jelly
• 100 g Yuzu Crémeux
• 5 g Sosa Strawberry Wet Proof Crispy 48666
• 5 g Fresh Strawberries

1. Cut the sponge cake the same size as the frames used for the jelly and crémeux.

2. Stack the layers so that there is one layer of sponge, then a layer of crémeux, one of jelly, and then another layer of crémeux.

3. Freeze the assembled cake until it is solid.

4. Cut the cake into 2-inch (5 cm) strips and create a stack three strips high.

5. Slice the assembled cake strips into squares and place each square on its side so that the layers are vertical.

6. Decorate with the strawberries and the Wet Proof Crispy.

(This recipe appeared in the Spring 2025 issue of Pastry Arts Magazine)