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Goat Cheese and Potato Sponge

There's nothing quite like the sweet, grassy tang of a high-quality soft chèvre. Goat cheese is an unmistakably delicious way to class up a cheese plate, especially alongside some nice preserves or jam. This recipe is a great way to impress your guests—does it get any finer than a delicate, crisp goat cheese hors d'oeuvre? And it's fun to make; first, make a potato sponge cake, cut into rectangles, then fry until crisp (yum!). Sandwich two potato sponge pieces with a creamy goat cheese cube, and you have a crispy, creamy, delightful bite. It's a guaranteed crowd pleaser in our book!

  • Servings N/A
  • Dish Starter
  • Time 1 hour
  • Skill Advanced


Potato Sponge ingredients

1,500 grams baked potato, riced
300 grams cornstarch or potato starch
6 egg yolks
240 grams heavy cream
240 grams clarified butter
12 egg whites
30 grams egg white powder
Salt, to taste
Black pepper, to taste
Nutmeg, to taste

Goat Cheese Cubes ingredients

500 grams goat cheese
10 grams horseradish juice
5 grams lemon zest
1,000 grams heavy cream
12 grams agar agar

To serve ingredients


Blender (Vitamix)
Half-sheet baking pan
Medium pot
Non-stick pan
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Potato Sponge


Rice the potatoes into a large mixing bowl. Sift the cornstarch (or potato starch) into the potatoes. Add the egg yolks and mix thoroughly.


Add the cream and the clarified butter to the potato mixture. Season to taste with salt, pepper, and nutmeg; set aside.

In a separate, clean bowl, whip the egg whites and egg white powder together until you achieve soft peaks. Using a rubber spatula, gently fold egg white mixture into the potato mixture, incorporating thoroughly.


Butter a 3-inch non-stick pan or half-sheet pan and bake at 250 degrees F for 14 minutes.

Cool and cut into 1.7-inch-by-0.8-inch rectangles (suggested size).


Fry potato rectangles at 350 degrees F, taking extra care not to burn the edges. Fry until golden brown.

Reserve warm to assemble with the goat cheese mixture.

Goat Cheese Cubes


Place goat cheese, horseradish juice and lemon zest in blender.


In a medium saucepan or pot, whisk the cream and agar together. Bring to a simmer for 3 minutes.


Pour hot cream mixture over the goat cheese, horseradish juice and zest; blend until smooth.


Strain mixture through a fine mesh strainer and spread onto half tray lined with parchment. Allow to cool, then cut into 1.5-inch-by-0.5-inch rectangles (suggested size).

To serve


To assemble, place the first layer of fried potato sponge, then one layer of goat cheese, and finish it with another layer of fried potato sponge.


Plate as desired and enjoy!