- 150g caster sugar
- 4 eggs
- 50g ground almonds
- 100g GFFC flour
- 40g unsalted butter, melted and cooled
- Grated zest ½ lemon
- ½ tsp baking powder
- ½ tsp vanilla essence
- 1 tsp baking fix
This sponge can be used for gateaux, trifle or any dessert that calls for a light sponge base. It goes well with poached fruits and a little of the syrup. It is made in the same way as swiss roll with the addition of melted butter to help it keep longer.
Preheat the oven to 190oC/ 375of/ gas mark 5
Grease and line 2 x 20cm/ 8 in cake tins
Melt the butter in the microwave on a low setting.
If you are using a food mixer- place the caster sugar and eggs into the machine bowl, fit the whisk attachment and whisk on a fast speed for 8-10 minutes. It is whisked enough when you lift up the whisk it leaves a trail on the top of the mixture for a second.
If you are using a hand whisk or electric hand whisk- find a large saucepan and a large heatproof bowl that will sit on top.
Fill the saucepan with 1 inch of water. Bring the water to the boil. Take off the heat.
Place the caster sugar and eggs into the bowl and whisk together.
Place on top of the saucepan and whisk for 10 minutes until when you lift up the whisk it leaves a trail on top of the mixture.
Using the pan of hot water speeds up this process.
Sift together the ground almonds and cornflour. Use a spoon to add the flour and melted butter to the sabayon and fold in carefully. You can to keep as much air in the mixture as possible so try not to bang the bowl!
Divide the mixture between the tins and bake for 15-20 minutes until firm to the touch.
Leave to cool for 10 minutes before turning out onto a cooling wire.
Download the recipe PDF here