Sponge cake

Sponge cake

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient

Soaking liquor

Quantity Ingredient
300g sweet marsala wine
150g sugar
1 orange, strips of peel, pith removed
1 lemon, strips of peel, pitch removed

Cake

Quantity Ingredient
250g plain flour
4g bicarbonate of soda
7 eggs
200g caster sugar

Method

  1. First prepare the soaking liquor. Put the marsala in a small saucepan over a medium heat. Add the sugar, stirring to dissolve, then add the strips of orange and lemon peel. Bring to a simmer, remove from the heat and cover the pan with plastic wrap. You need to cover the pan while the liquid is still warm; this will retain the heat and more of the oils in the citrus peel will be released. Let the mixture cool down, then place in the fridge overnight to give the flavours time to develop. Leave the peel in the liquid until just before you are ready to use it, then remove and discard.
  2. To make the cake, preheat the oven to 180°C. Grease a 30 x 20 cm cake tin and line the base with baking paper.
  3. Sift the flour and bicarbonate of soda into a bowl. Beat the eggs in a large bowl for about 6 minutes, or until thick and pale, then gradually add the sugar, beating well after each addition, until the mixture is light and fluffy and the sugar has dissolved.
  4. Using a large metal spoon, gently fold the flour and bicarbonate of soda into the egg mixture. Pour the mixture into the prepared tin. Bake for 20 minutes, or until the sponge is light golden and a skewer inserted into the centre of the sponge comes out clean.
  5. Leave the sponge in the tin and pour the soaking liquor over the cake; soak for 30 minutes. Place the sponge in the freezer (still in its tin) for 30 minutes before your sorbet is ready so that it firms up and is easy to handle. When the sorbet is ready, cut the cake into 1 cm cubes.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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