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Fiori di Sicilia Sponge Cake with Poured Custard

Fiori di Sicilia is an all natural Italian extract that is a cross between vanilla and citrus. It gives this light as air sponge cake a fabulous exotic twist that goes beautifully with summer berries. I love to serve this cake with a classic poured custard, an old school favorite of mine.

Fiori di Sicilia Sponge Cake

8 large eggs separated

½ teaspoon cream of tartar

1 lemon, juice and zest

½ teaspoon Fiori di Sicilia extract*

½ teaspoon vanilla

1½ cups granulated sugar

¾ cup potato starch

¼ teaspoon salt

  • Preheat the oven to 350

  • Separate the eggs into two bowls

  • To the egg whites add the cream of tartar and pour into a standing mixer bowl with a balloon whisk - whisk for about a minute and gradually add roughly half of the sugar and beat until they are stiff but not dry, about 3-4 minutes

  • Gently scrape out of the mixer bowl to another bowl and set aside

  • To the mixer bowl add the yolks, lemon juice and zest, the extracts, and the rest of the sugar

  • Beat the yolk mixture until it becomes pale and airy about 3-4 minutes

  • Gently add the yolk mixture to the whites

  • Sift the potato starch and salt over the egg mixtures

  • Gently fold the batter until it is just incorporated, being careful to not to deflate the batter.

  • Pour into an ungreased 10” tube pan with a removable bottom (angel food cake pan) and bake for 50-55 minutes. The cake is done when it has lightly browned and springs back when gently pressed.

  • Remove from the oven and cool upside down either using the pans little feet or over a bottle

  • When it is completely cooled, loosen the edges with a knife and remove from the pan and onto a serving platter

Serve with poured custard and berries

Poured Custard

This custard should be served ice cold and has the consistency of thin pancake batter. It is a nice change up from whipped cream or ice cream.

2 cups whole milk

4 egg yolks

¼ cup sugar

Pinch of salt

1 teaspoon vanilla extract

  • In a double boiler, place all of the ingredients except the vanilla and whisk until well incorporated

  • Bring the water to a simmer and slowly heat the custard

  • Sir the custard constantly until it begins to thicken, being careful not to let it boil. It will thicken as it cools

  • Beat the custard to release heat, add the vanilla, and then finish cooling in the refrigerator.

To serve pour custard in a shallow bowl or plate, place the cake on top and serve with berries

*I purchased my Fiori di Sicilia extract from King Arthur Flour


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