Sabayon Cake

Preparation info

  • Serves

    8 to 12

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About

    Ingredients

    Cake

    • 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

    Method

    Cake

    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.