Recipe:

• 1 egg at room temperature
• 25g (3 TAB) flour
• 5g (1 and 1/4 teaspoon) baking powder
• 12g (1 TAB) sugar
• 30g honey

1. Combine egg and sugar and beat until fluffy.
2. Add honey and any food gel color needed.  Mix well.
3. Sift in flour and baking powder and fold in gently until mixed.
4. Add batter to plastic cups.  Leave ample room for batter to climb while cooking.
5. Microwave for about 50 seconds (until the top is not ridiculously sticky.)
6. Turn cups over and let cool completely on a cooling rack.
7. Cut cups to remove the edible sponge!

*Edible sponge can be stored in an airtight bag or container and frozen for months!

Check out the tree house cake tutorial (for Cakeheads members) to see how I used this spongy moss in a cake project.

Learn how to make another type of moss, crumbly edible moss, for another type of moss look!