Author Topic: Italian Sponge Cake  (Read 65 times)

Olga Drozd

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Italian Sponge Cake
« on: September 10, 2018, 08:17:18 PM »
Italian Sponge Cake

1 1/2 cups CAKE flour
8 large eggs, separated
2 3/4 cups confectioners' sugar (icing/powdered)
1 1/2 teaspoons vanilla extract
1 Tablespoon baking powder
3/4 teaspoon salt


1/4 cup cornstarch
4 cups whole milk - divided
2 teaspoons vanilla extract
1/4 cup granulated sugar
1/8 teaspoon salt
Grated zest of 1 lemon
3 large egg yolks


1 1/2 cups chilled heavy cream (whipping cream)
2 Tablespoons granulated sugar

Preheat the oven to 350 degrees F. Coat two (10 inch) cake pans with cooking spray, and flour the bottom and sides generously, tapping out the excess flour.

TO MAKE THE CAKE:  In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form.  Transfer to a clean bowl and set egg whites aside.

Clean the bowl and whisk attachment of the mixer and beat the egg yolks until pale yellow and creamy. Add the confectioners' sugar and vanilla extract and beat until thoroughly incorporated. In a separate bowl whisk together the 1 1/2 cups flour, the baking powder, and salt. Fold 1/3 of the egg whites into the egg yolk batter, then 1/2 of the flour mixture.  Repeat with 1/2 of the remaining egg whites, the remaining flour mixture, then the rest of the whites.

Pour the batter into the prepared pans and bake until a skewer inserted in the center comes out clean, about 25 minutes.  Transfer to a rack to cool, about 15 minutes.  Turn the cakes out of the pans onto the racks to cool completely.

Whisk together the cornstarch and 1 cup of the milk in a small bowl.  Set aside.

Combine the vanilla extract, granulated sugar, salt, lemon zest, and the remaining 3 cups milk in a large saucepan and warm over medium heat.  Give the cornstarch mixture a good whisk and slowly add it to the warm milk mixture, whisking constantly.  Bring the mixture to a boil, then reduce the heat and simmer, whisking constantly, about 3 minutes. Remove the pan from the heat.

Lightly beat the egg yolks in a medium bowl. Whisk about 1/2 cup of the hot milk mixture into the egg yolks, then pour the yolks back into the saucepan, whisking constantly. Return the saucepan to the heat, bring back to a simmer, and cook for 3 minutes.  Pour the mixture into a medium heatproof bowl and cover with plastic wrap, pressing the wrap directly against the surface of the mixture.  Refrigerate until thoroughly chilled, about 2 hours.

  While chilling the filling, combine the heavy cream and sugar in the bowl of an electric mixture fitted with the whisk attachment.  Beat until sturdy stiff peaks form.  Cover and refrigerate until ready to assemble the cake.

TO ASSEMBLE THE CAKE: Use a serrated knife to slice each cake layer in half horizontally to make four layers.  Reserve the bottom half of one of the cake layers for the top layer of the cake.  Place one of the remaining layers on a cake plate and spread 1/3 of the filling onto the top.  Top with a second cake layer.  Spread 1/2 of the remaining filling on top of it.  Arrange a third cake layer over it and spread the top with the remaining filling.  Set the reserved layer on top so the the smooth bottom side is the top of the cake.  Spread the icing all over the top and sides of the cake.  Serves 10 to 12.