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Brioche-Style Sponge Cake with Sherry Sabayon
Preparation info
- Makes:
8–10
-portion cake - Difficulty
Medium
- Ready in
25 min
Appears in
Published 2011
An ideal stand-by cake that’s excellent for a weekend lunch. Store the fat-free cake in the freezer until needed and defrost in a warm oven or a microwave. Prepare the sauce, pour over the warm cake and serve straight away.
Ingredients
Method
Whisk the eggs with the sugar and vanilla essence until thick and foamy so that the whisk leaves a trail over the mixture. This is achieved most easily in a food mixer or using a hand-held electric beater. If you are making the cake by hand, using a balloon whisk or an egg beater, it is helpful to place the mixing bowl over a pan of simmering water while you whisk the mixture then remove the bo