Sabayon Cake

Preparation info

  • Serves

    8 to 12

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About



    • 6 eggs, separated
    • 6 ounces sugar
    • 2 tablespoons water
    • grated rind of 1 lemon
    • generous pinch of salt
    • 6 ounces plain flour
    • 2 ounces cornflour
    • butter



    Beat yolks, sugar, water, lemon rind and salt until light and fluffy (5 minutes at high mixer speed). Sift flour and cornflour, and mix into egg yolk mixture a little at a time. Whisk egg whites until soft peaks form and fold gently into yolk mixture. Place equal quantities of batter in 3 round 8-inch cake tins which have been buttered and lightly dusted with flour. Cut through mixture gently several times to break up any large air bubbles. Bake in a slow oven (325°F-M2) for 45 minutes, or until golden brown. Invert layers on wire racks. When cool, loosen edges and remove from tins

    Sabayon Sauce

    Place sugar, orange rind, juice and water in a saucepan, and simmer gently for 20 minutes. Remove from heat and add Marsala or sherry, and brandy.

    Orange Topping

    Place all topping ingredients except cream in the top of a double saucepan and heat, stirring, until thick and smooth. Cool; fold in whipped cream.

    Brush 2 cake layers liberally with Sabayon Sauce; spread with Orange Topping, and put all layers together. Brush top and sides of cake with sauce, spread with topping and pat chopped almonds firmly around sides of cake.