Italian Sponge Layer Cake W/Strawberries & Whipped Cream
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
12-14
ingredients
- 12 large room temp egg yolks
- 1 cup sugar
- 2 teaspoons vanilla or 2 teaspoons lemon extract
- 1 cup cake flour
- 2 teaspoons baking powder
- 12 large room temp egg whites
-
Filling
- 3 pints heavy whipping cream
- 6 -8 tablespoons sugar (to taste)
- 1 teaspoon vanilla flavoring
- 3 (16 ounce) containers sliced frozen sweetened strawberries (thawed)
directions
- In large bowl, beat egg yolks until thick and lemon colored.
- Add sugar and continue beating until thoroughly mixed. Add flavor.
- Mix flour and baking powder together. Fold into egg yolk mixture.
- In separate large bowl,beat whites until they hold their peaks. Gently fold into egg/flour mixture.
- Pour into UNGREASED tube pan and bake 350* for 40 - 50 minutes. Cake will raise above top of pan and be golden brown.
- Insert neck of heavy long necked bottle into neck of tube and invert cake over bottle to hang upside down until cooled.
- Slice into 3 layers
- Add sugar and vanilla to whipping cream and whip till stiff (Do not overbeat) Spread between layers, top and around sides of cake. Decorate top with fresh berries.
- Use SERRATED knife in 'sawing' motion to slice, and pour thawed strawberries over individual slice.
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RECIPE SUBMITTED BY
I'm a 78 yr old woman, married to my husband for 58 yrs this June and the mother of 4 grown daughters. We have 9 grandchildren. I enjoy exploring on my PC and am a new Recipe*Zaar member. I was introduced by another of your members while looking for a Rice pudding recipe that I could use in my new slow cooker.