Chez Panisse’s olive oil and dessert

This iconic light sponge cake is delicious with ice cream and poached or raw ripe fruit

So many people have done a version of this cake over the years, but this is from the Chez Panisse Desserts Cookbook, which I’ve tweaked to make with Muscat rather than Sauternes, which is rather expensive. It’s basically a very light sponge cake so it goes well with different ice creams and poached or raw ripe fruit.

Prep time: 45 minutes, plus freezing and cooling time

Cook time: 50 minutes

8

For the ice cream

For the cake