Brioche-Style Sponge Cake with Sherry Sabayon

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      25 min

Appears in

By Geraldene Holt

Published 2011

  • About

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.


  • 4 eggs
  • 120 g / 4 oz caster sugar


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