Recipe Index

Ingredients

• 4 extra-large eggs, at room temperature
• ½ cup sugar
• 1 cup cake flour
• ⅔ cup granulated sugar
• ⅔ cup water
• 3 Tbsp. crème de cassis
• 1 pint heavy cream, cold
• ¼ cup confectioners’ sugar
• 2 Tbsp. crème de cassis

Method

1. Simmer the two-thirds cup of granulated sugar with the two-thirds cup of water until the sugar dissolves and the syrup reduces by half, then let it cool to room temperature and stir in the 3 tablespoons of crème de cassis.
2. Heat the oven to 350°F and butter a 9-inch cake pan, dust it with flour and line its base with a round of parchment.
3. Set the eggs and the half cup of sugar in a mixing bowl over a bain-marie of barely simmering water and whisk for 2 minutes to warm the mixture through.
4. Take the bowl off the heat and whisk the eggs on medium-high for about 8 minutes, until they have tripled in volume and turned very pale and thick.
5. Sift the cake flour over the whisked eggs and fold it in gently with a spatula, keeping as much air in the batter as possible.
6. Scrape the batter into the prepared pan and bake the sponge until it is golden, risen and springy, then turn it out and let it cool completely.
7. Brush the cooled sponge generously with the cassis syrup so the crumb drinks it in.
8. Whip the cold heavy cream with the confectioners' sugar and the remaining 2 tablespoons of crème de cassis to soft peaks, then spread or pipe the cream over the soaked sponge before serving.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data