Zabaglione Cake
Zabaglione Cake
Ingredients:
Serves 8-10.
For the Zabaglione Filling:
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3 large egg yolks
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3 oz (75 grams) golden caster sugar
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1 and 1/2 oz (40 grams) plain flour, sifted
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9 fl oz (250 ml) Marsala
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12 fl oz (340 ml) double cream
For the Cake:
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4 oz (110 grams) self-raising flour
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1/2 level teaspoon baking powder
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2 large eggs, at room temperature
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4 oz (110 grams) very soft butter
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4 oz (110 grams) golden caster sugar
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1/4 teaspoon vanilla extract
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A little sifted icing sugar, to dust
Directions:
Prepare the Zabaglione Filling:
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Using an electric hand whisk, beat the egg yolks for 1 minute in a medium bowl, then add the sugar and beat until the mixture is thick and pale yellow (about 3 minutes).
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Whisk in the flour a tablespoon at a time, mixing in very thoroughly, then gradually whisk in the Marsala.
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Tip the mixture into a medium heavy-based saucepan and place over a medium heat.
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Cook the mixture, stirring constantly, until it has thickened and is just about to boil; this will take about 5 minutes (if it looks a bit lumpy, tip it into a clean bowl, then whisk until smooth again).
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Let the custard cool, whisking it from time to time to stop a skin forming.
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When it is cold, cover with cling film and place in the refrigerator for at least 2 hours.
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Pre-heat the oven to 325°F (170°C) Gas Mark 3.
Prepare the Cake:
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Take a large mixing bowl, place the flour and baking powder in a sieve and sift into the bowl, holding the sieve high to give them a good airing as they go down.
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Add the other cake ingredients to the bowl and, provided the butter is really soft, just go in with the electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about 1 minute (if it seems a bit stiff, add a little water and mix again).
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Prepare a 1 and 1/2 in (4 cm) deep sponge tin, 8 inches (20 cm) in diameter, lightly greased and the base lined with silicone paper or baking parchment.
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Spoon the mixture into the tin, level it out with the back of a spoon and place the tin on the center shelf of the oven. The cake will take 30-35 minutes to cook. To test whether it is cooked or not, touch the center lightly with a finger: if it leaves no impression and the sponge springs back, it is ready.
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Remove from the oven, then wait about 5 minutes before turning it out on to a wire cooling rack.
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Carefully peel off the base paper then pull it gently away without trying to lift it off.
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Leave the sponge to cool completely.
Assemble the Cake:
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Whip the double cream in a large bowl until stiff, then add the zabaglione custard to the bowl and whisk again until thoroughly mixed.
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Place the cake flat on a board, then, holding a serrated palette knife horizontally, carefully slice it into 2 thin halves.
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Next, reserve 2-3 heaped tablespoons of the zabaglione filling to decorate the sides of the cake and spread the rest of the filling over the bottom half, easing it gently to the edges.
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Place the other cake half on top and press down very gently.
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Before you spread the mixture on the sides of the cake, it’s a good idea to brush away any loose crumbs, so they don’t get mixed up in it.
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Now, using a small palette knife, spread the reserved filling evenly all around the sides of the cake.
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Finally, dust the top with the icing sugar before serving.