Ingredients for the Sponge Cake

  • 250 g of flour
  • 240 g of sugar
  • 130 ml of water
  • 120 ml of extra virgin olive oil
  • 85 g of mint syrup
  • 3 eggs
  • 1 sachet of vanilla
  • 1 sachet of yeas

Ingredients for lime cream

  • 500 ml of full milk
  • 100 g of cane sugar
  • 50 g of flour ‘00’
  • 3 eggs
  • Grated lime peel

A cream sponge cake is one of the best loved desserts by both adults and children. Here we present a tasty variation: sponge cake with mint and lime cream
Thanks to the LIFE blast chiller, the sponge cake and the cream can be preserved for longer while retaining its full taste. Moreover, during the cooling process, immediately following the baking of the dessert, it will not be exposed to temperatures between +65°C and +10° which is normal for food left to cool to room temperature; the perfect temperature range, in fact, for bacteria to proliferate, and for a deterioration in quality to occur.


Stir the eggs, together wth sugar, for about 3 minutes until the mixture is of a consistent texture. Add the extra virgin olive oil, water and, little by little, the flour, vanilla and yeast. Continue to stir until all the ingredients have been fully incorporated into the mixture, then add a few drops of mint syrup.

Butter and flour the silicone mold for single portions, and half-fill the molds with the mixture.
If you don’t have the mold you can use small trays or molds for muffins

Place in the oven and cook at 180°C for about 40 minutes
While the sponge cake is cooking pre-cool the LIFE blast chiller to -15°C

When the cooking has finished remove the molds from the oven and, after about 2 minutes, place the sponge cake into the LIFE blast chiller. Start the program BLAST CHILLING>DESSERT>SPONGE CAKE using the temperature probe. As soon as the program has finished the blast chiller will notify with you an beeping sound.


Blend the brown sugar, flour and lime zest: then add the milk and eggs.
When the ingredients have been perfectly blended into a consistent mixture cook in a bain-marie for 30 minutes on a low flame. Continue to stir to prevent the formation of lumps until the custard is ready.

Pre-cool the LIFE blast chiller to -15°C.

Pour the custard into a low tray and start the program BLAST CHILLING>DESSERT>CREAM
When the program has finished fill the sponge cake with the custard and decorate.
Buon Appetito!





  • 1 lt of pasteurized milk
  • 100 ml of yogurt
  • Raspberries
  • Blueberries
  • Cereal


The LIFE domestic blast chiller allows you to make yogurt in your home – and it’s easier than you could ever imagine!
A light and nutritional food which improves our health and can also be consumed by people who are lactose intolerant.
By preparing yogurt at home you will be able to choose the best milk, which fruits you wish to include and whether or not to add sugar: you will always have your breakfast and healthy snacks ready in seconds.


Pour the milk into the tray GN ½ or a wide receptacle, add the yogurt and stir for about a minute.
Place the tray in the LIFE blast chiller, connect the probe and add the milk.

Select the function YOGURT>AUTOMATIC and start the program.
We advise you to use the LIFE blast chiller overnight so that it is free during the day.

When the yogurt is ready it will be chilled to +3°C and you will find it fresh and tasty.
At the end of the cycle pour the yogurt into a dish, and add the cereal, blueberries or raspberries.

Yogurt made with the LIFE domestic blast chiller can be preserved in the freezer for up to 10 days.
While some of the yogurt may be kept and consumed at a later date, part can be used to prepare another batch.