Cassis Sponge Cake

Preparation info
  • Yield:

    3.03 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • All-purpose flour 660 g 1 lb 7.28 oz 21.78


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