Botton up cooking

In Synthetic Biology, there are two different yet complementary approaches. Bottom up requires cooking from scratch with membranes informational molecules and transport protein and built de novo a synthetic cell. Protocell research is part of this approach. Top down, by contrast, uses either naturally reduced or artificially simplified cells as a chassis in which orthogonal and modular genetic systems can be implemented. 

In Catalonia, there is a vast range of sponge cakes called "cócs" or "coques". They consist of flour, olive oil, eggs and baking powder, and other common ingredients are almonds, cinnamon and lemon peel. I like them all but I particularly appreciate light ones. I have a trick to make this. From a pre-existing chassis recipe, I have incorporated from italian pannetonni the trick that allows them to be incredibly fluffy without deflation: once it is cook, I immediately put it belly (bottom) up.

Cóc à la pannetonne. 

1 yogurt (125 ml)

50 ml olive oil

175 ml milk

200 ml of sugar

400 ml of flour

3 eggs

1 sachet of baking powder

Optional: cinnamon in powder and lemon peel (1/2, finely ground)

Mix everything, bake at 160ºC for 45 min and keep belly up until cool.