Zuppa Inglese Sponge Cake

Recipe look good to you?     

Zuppa Inglese Sponge Cake Ingredients

Sponge cake	2 Tablespoons sherry
6 Whole eggs, separated	Or
1/2 c Sugar	1 Teaspoon almond extract
1 1/2 Tablespoons lemon juice	1 c Cake flour
1 1/2 Tabsp grated orange rind	1/2 Teaspoon salt

Instructions for Zuppa Inglese Sponge Cake

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 yolks gently but thoroughly. Beat egg whites until foamy, add salt and beat until stiff but not dry. Fold in yolks. Pour batter into ungreased 9-inch spring-from pan and bake in moderate oven (350), 50 to 60 min. 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. Remove from pan after thoroughly cooled and cut into 4 layers. Fill between layers with a custard filling. Spread with sweetened whipped cream over top and sides of cake, sprinkle w/candied fruit. Serve immediately.

Main Ingredient: CakeCuisine: Uncategorized

More like this...

Zuppa Inglese

Honey Sponge Cake

Pineapple/nut Passover Sponge Cake

Powter Orange Sponge Cake