Lemon Sponge Cakes with Muscat Wine Sabayon
Makes 12 servings
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 cup self-rising flour
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon zest
  • Muscat Sabayon (recipe follows)
  • Garnish: muscadines, clementines, fresh mint leaves, sugared thyme*
  1. Preheat oven to 350°. Spray a 12x9x1-inch jelly roll pan with baking spray with flour; line bottom of pan with parchment paper, and spray again.
  2. In the bowl of a stand mixer fitted with the whip attachment, beat eggs and vanilla extract at high speed until light and fluffy, about 5 minutes. With mixer running, gradually add sugar to egg mixture. Reduce mixer speed to lowest setting, and add flour, salt, and lemon zest. Beat until combined.
  3. Spread batter into prepared pan, smoothing top with a spatula. Bake for 12 minutes; remove from oven, and let cool completely on a wire rack.
  4. Using a 3-inch round cutter, cut 12 rounds from cake. Layer Muscat Sabayon onto cake rounds. Garnish with muscadines, clementines, and mint, if desired. Serve immediately.
*Dip fresh thyme in beaten egg white, roll in sugar, and let stand until dry.
Recipe by Victoria at https://www.victoriamag.com/favorite-fall-recipes/