CookEat Recipe
Sponge Ring with Zabaione
A light lemon-scented sponge ring served cold with warm Marsala zabaione in its centre.
Method
Steps
Step 1
Gather the ingredients: 50 g potato starch; 25 g plain wheat flour: 20 g for the sponge and 5 g for the mould; 140 g caster sugar: 90 g for the sponge and 50 g for the zabaione; 5 eggs: 3 separated for the sponge and 2 whole for the zabaione; Finely grated zest of 1/2 lemon; 5 g butter for the mould; 5 g icing sugar for dusting the mould; 150 ml Marsala.
Step 2
Grease a ring mould of about 1 litre with the butter and dust it with the reserved 5 g flour mixed with the icing sugar, tapping out excess. Heat the oven to 170°C. Beat the three sponge yolks with the 90 g sponge sugar and lemon zest until very pale and thick, nearly 30 minutes by hand or about 8–10 minutes with an electric whisk.
Step 3
Whisk the three sponge whites separately to firm peaks and fold them into the yolk mixture. Sift the potato starch and 20 g sponge flour into the foam in small additions, folding gently so it stays light. Pour into the prepared ring mould and put into the oven immediately.
Step 4
Bake for about 25–35 minutes, until risen and set and a skewer comes out without wet batter. Rest briefly, unmould and let the ring cool completely. The icing sugar used for the mould is not a final dusting.
Step 5
Just before serving, whisk the two remaining whole eggs with the 50 g zabaione sugar and 150 ml Marsala in a heatproof bowl. Place over gently simmering water without letting the bowl touch it. Whisk continuously until thick, pale and foamy and at least 74°C; remove from heat promptly without boiling or scrambling.
Step 6
Set the cold sponge ring on a serving plate, pour the warm zabaione into its central hole and serve immediately in five or six portions. This is the complete sauce from the referenced recipe; its separate biscuit-and-fruit pudding is not part of this sponge. Refrigerate any leftovers promptly within 2 hours and use within 2 days.
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