Orange Sabayon Frosting

Preparation info

  • Makes

    2⅔ cups

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

Similar to an orange or lemon curd but without any butter, this frosting is excellent on angel food, chiffon or an orange génoise.

It is used in Duchess Cake.


  • 2 small sugar cubes
  • 1 orange
  • 1 cup (8 ounces<


Ingredient Preparations

Rub each side of the sugar cube against the orange skin to capture its flavor (the cubes will turn orange).

Pour the juice into a 1-quart heavy-bottomed saucepan. Bring to a boil over medium heat, reduce heat and simmer until reduced to