Step 1

Preheat the oven to 350.

Step 2

Use a 9 x 5" metal bread loaf pan for this recipe; it needs to have sharp corners. Do not use ceramic bakeware with rounded corners.

Step 3

Line the bottom of the pan with parchment paper. Trim it very well to fit perfectly. Do not grease the pan in any way.

Step 4

In a medium bowl, sift together the flour, baking powder, and cornstarch twice. (Or, whisk it very well).

Step 5

In a separate bowl, combine the granulated sugar and egg. Beat on high speed until it reaches the consistency of soft whipped cream. This can take anywhere from 5-8 minutes. It will be fluffy and pale yellow with soft, floppy peaks.

Step 6

Melt the butter and milk together in the microwave. Stir in the almond extract

Step 7

Fold one-third of the flour mixture into the eggs. The proper folding technique is: down the middle with the narrow part of the spatula and then sweep the sides of the bowl. Take your time and do this carefully until all of the flour mixture is incorporated, adding 1/3 of the flour mixture at a time.

Step 8

Finally, stir in the hot milk and butter mixture all at once and fold in very well.

Step 9

Pour the batter into the pan, and bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

Remove the pan from the oven, and let cool for 10 minutes. Then, run a knife along the edges of the pan and invert the cake carefully onto a cooling rack. If the cake doesn't flop out, use a rubber spatula to help it. The cake is very forgiving and does not tear easily. The parchment paper will stick to the surface of the cake. Gently peel it off, but if any more than a thin layer of cake sticks to it, let it cool completely before pulling it off. You can make the sponge cake the day before.

Step 11

Next, scoop two perfect spheres of the sorbet by using an ice cream scoop. Level off the surface of the sorbet with the scoop to make a flat bottom. Then, dip your finger in warm water, and then push a hole for the cherry in the center of each scoop. This is optional.

Step 12

Move the sorbet scoops to cupcake liners (or parchment paper) and freeze until very firm.

Step 13

To assemble, use the edges of your ice cream scoop to cut out perfect-sized rounds of sponge cake. Top each cake round with one of the sorbet scoops. Place back in the freezer.*

Step 14

Next, whip the egg whites in a medium bowl on high speed until soft peaks start to form. Stream in the sugar and beat until combined. Don't beat the egg whites past the point of soft peaks--no stiff peaks! (The large amount of sugar should prevent stiff peaks, but be careful, still!)

Step 15

When ready to serve, pipe the egg whites (or use a spoon) over the sorbet-cake bombes. Use a fork to make ridges in the egg whites.

Step 16

Using a culinary torch, brûlée the egg whites from a safe distance.

Step 17

Serve immediately.