Cassis Sponge Cake

Name: Cassis Sponge Cake
Yield: Yield: 3.03 kg/6 lb 10.88 oz
Cuisine: United States
Ingredients: All-purpose flour 660 g 1 lb 7.28 oz 21.78%; Freeze-dried black currant powder 90 g 3.17 oz 2.97%; Sugar 720 g 25.4 oz 23.76%; Crème de cassis liqueur 150 g 5.29 oz 4.95%; Crème fraîche, at room temperature 90 g 3.17 oz 2.97%; Cassis purée (see Resources) 660 g 1 lb 7.28 oz 21.78%; Butter, melted but cool 330 g 11.64 oz 10.89%; Eggs, at room temperature 300 g 10.58 oz 9.9%; Baking powder 30 g 1.06 oz .99%

Preparation info

Yield:
3.03 kg

Difficulty
Easy

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

All-purpose flour 660 g 1 lb 7.28 oz 21.78

Americas
United States
Dessert
Vegetarian

Method

Lightly grease the inside frame of a full sheet pan with nonstick oil spray. Line it with a nonstick rubber mat.
Follow the method for raspberry sponge cake. Substitute cassis purée for the raspberry purée.
Once the cake has cooled, cut out 7.5-