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Sponge Cake With Cranberry Curd

Ingredients :

CRANBERRY CURD

  • 10 1/2 ounces fresh or frozen cranberries
  • 7 ounces granulated sugar
  • juice and grated rind (zest) of 1 orange
  • 1/8 teaspoon salt
  • 1 small sprig fresh rosemary (optional)
  • 3 ounces unsalted butter
  • 2 large eggs
  • 3 large egg yolks

CAKE

  • 6 large eggs, separated
  • 7 ounces superfine sugar (e.g., Baker’s Special Sugar), divided
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 1/4 ounces King Arthur Unbleached Cake Flour

WHIPPED CREAM

  • 16 ounces heavy cream
  • 1 ounce confectioners’ sugar
  • 1 teaspoon vanilla extract

SUGARED CRANBERRIES

  • 5 1/4 ounces granulated sugar
  • 4 ounces water
  • 1 3/4 ounces fresh or frozen cranberries
  • superfine sugar (e.g., Baker’s Special Sugar), for dredging
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