Recipe: Bicolor Sponge Cake with Zabaglione
Category: Desserts
Servings: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 220g |
| All-purpose flour | 70g |
| Unsweetened cocoa powder | 20g |
| Sugar | 70g |
| Baking powder | 16g |
| Egg yolks | 8 |
| Sugar | 100g |
| Marsala wine | 35g |
Instructions
Preparing the Zabaglione
- Begin by preparing the zabaglione. In a heatproof bowl, whisk together the egg yolks and sugar. Once well combined, add the Marsala wine and continue to mix.
- Place the bowl over a pot of simmering water (double boiler method) on low heat, stirring continuously with a whisk.
- Continue whisking energetically for about 30 minutes. Monitor the temperature with a kitchen thermometer; it should reach between 70°C and 75°C.
- Once the mixture is light, foamy, and has thickened, remove the bowl from the heat.
- Place the bowl in a larger bowl filled with cold water and continue to stir until the zabaglione cools down.
- Transfer the zabaglione to the refrigerator and let it firm up completely.
Preparing the Sponge Cake
- While the zabaglione is chilling, prepare the sponge cake. Start by separating the egg yolks from the whites.
- Add sugar to the yolks and whip them until they form a thick, creamy texture.
- Sift in the flour and gently fold it into the yolk mixture, making sure not to deflate the whipped yolks.
- Divide the batter into two portions. Add cocoa powder to one portion, mixing gently to avoid deflating the mixture.
- On a baking sheet lined with parchment paper, alternate spoonfuls of light and dark batter, creating 3 light stripes and 2 dark stripes.
- Use a skewer to gently swirl the two batters together, creating a marbled effect as if sewing the two parts together.
Baking
- Preheat your oven to 180°C (static). Bake the sponge for about 12 minutes, or until fully set and lightly golden.
- Let the sponge cool completely on the baking sheet.
Assembling the Cake
- Once the sponge cake has cooled, carefully flip it onto another sheet of parchment paper and remove the original paper.
- Retrieve the chilled zabaglione from the fridge and spread it evenly over the entire surface of the sponge cake, leaving a 2 cm border around the edges.
- Gently roll the sponge cake with the zabaglione filling, using the parchment paper to help guide and shape the roll.
- Once rolled, allow the cake to rest in the fridge for a bit to help the shape set.
Serving Suggestion:
Slice the roll into portions and serve chilled for a delightful dessert that is both decadent and light. Enjoy the delicate, flavorful layers of bicolor sponge and rich zabaglione. This dessert pairs beautifully with a light dessert wine or a cup of freshly brewed coffee for a satisfying end to your meal.
Notes:
- Make sure to monitor the temperature of the zabaglione closely during cooking to avoid curdling.
- Feel free to use different flavored liqueurs or wines in place of Marsala for variations in taste.
