A classic whole-egg sponge for layered cakes and entremets. Warm the sabayon, whip to full ribbon, and fold gently to preserve volume. Yield: two 18 cm rounds or one half sheet. Wrap once cool; best used within 24 hours or frozen.
Yield: 2 portions · Prep 25 min · Bake 24 min
Ingredients
300 g whole egg
180 g caster sugar
150 g plain flour
40 g unsalted butter
5 ml vanilla bean paste
1 g fine sea salt
Method
Prepare tins Line tins and preheat to 175°C. Mise en place matters because foam waits for no one.
Warm sabayon Warm eggs, sugar, salt, and vanilla over a bain-marie to 38-42°C while whisking.
Whip ribbon Whip on high then medium until the foam forms a thick ribbon and is stable.
Fold flour Sift flour over the foam in additions, folding from bottom to top without deflating.
Add butter Temper melted butter with a small portion of batter, then fold back through evenly.
Bake Bake until the centre springs back and the sides just pull from the tin. Cool inverted if needed.
