It's funny how long 50 seconds can be!
Prep time: 10 minutes
Total time: 10 minutes
4 large eggs
2 large egg yolks (additional)
1/4 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup raspberry syrup
2 teaspoons powdered beets
dried hibiscus and/or purple curry powder, to add color (optional)
1. Mix all ingredients and one cup of water in a bowl and whip until smooth and foamy.
2. Pour it into a whipped cream syphon and charge twice. Shake briefly and put the mixture into a microwave safe container.
3. Bake for 50 seconds at maximum heat. Pry it out from the bottom of the container, and you'll see a beautiful sponge cake. Enjoy!