Zuppa Inglese Sponge Cake Recipe
Written by admin on July 30th, 2009
Ingredients:
-6 Whole eggs, separated
-1/2 cup Sugar
-1 1/2 tablespoon lemon juice
-1 1/2 tablespoon grated orange rind
-2 tablespoons sherry
OR
-1 teaspoon almond extract
-1 cup Cake flour
-1/2 teaspoon salt
Directions:
Have ingredients at room temperature at least an hour before baking.
Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange rind and sherry. Beat until foamy.
Sift flour three times and fold into egg yolk mixture gently but thoroughly. Beat egg whites until foamy, add salt and beat until stiff but not dry. Fold in beaten yolks.
Pour batter into ungreased 9-inch spring-from pan and bake in moderate oven (350), 50 to 60 minutes. Test by pressing lightly with finger tip; if cake springs back at once, it is done. Leave cake in pan to cool, and invert on wire rack.
Meanwhile, prepare a custard filling from a box mix or your own favorite recipe.
Remove cake from pan after thoroughly cooled and cut into 4 layers. Fill between layers with the custard filling.
Spread with sweetened whipped cream over top and sides of cake; sprinkle with candied fruit. Serve immediately. Refrigerate any leftovers.
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