Sabayon Cake from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 3-4 tablespoons marsala or sherry
• grated rind and juice of 1 orange
• 1½ tablespoons brandy
• 1 egg
• ¼ pound chopped toasted almonds
• 6 eggs, separated
• 2 ounces cornflour
• generous pinch of salt
• butter
• grated rind and juice of 1 orange, made up to ¼ pint with water
• grated rind of 1 lemon
• 2 tablespoons water
• 6 ounces sugar
• ½ pint double cream, whipped
• 1 ounce plain flour
• 6 ounces plain flour
• 5 ounces sugar