Sponge.
Preheat oven to 350\
Place the sponge cake on a cake plate. Whip the heavy cream and vanilla extract until it forms stiff peaks. Spread over sponge cake. Mix the jelly with the strawberries then pile on top of the whipped cream. Sprinkle the toasted sliced almonds around the edge of the cake. Dust with powdered sugar.
Cream butter and sugar until light and fluffy.
Beat in eggs.
Sift over the flour, add lemon juice and rind.
Fold together to form smooth batter.
Spoon into the dish and level the top.
Bake for 30 minutes.
Top may look wet but the cake should test cooked.
For the Sponge Cake:
1. Preheat oven to
ke the sponge cake the day before or morning you will serve cake.
Slice sponge cake (homemade or store bought) in half.
Layer with fresh berries and 1/2 of the lite Cool Whip.
Place remaining berries on top and add remaining Cool Whip over berries.
Pour any juice you might have left over the top.
Let cool in refrigerator about 20 minutes.
You may use other fruits in place of strawberries.
Mix pie filling as directed on box.
Cut down sugar amount to 2/3 cup.
Break up half of sponge cake.
Put into a large spring-form tin (greased).
Pour 1/2 of pie filling mixture over cake in pan.
Repeat and put in refrigerator overnight.
Serve with Cool Whip.
Decorate with strawberries or coconut if desired.
o 300\u00b0F. For the lemon compote, thinly slice the lemons
Beat mascarpone cheese, cream, confectioners' sugar, coffee liqueur, instant coffee, and vanilla extract together in a bowl using an electric mixer until stiff peaks form.
Cut sponge cake in half horizontally, creating a top and bottom layer. Spread cream mixture on bottom layer and replace top half of cake; refrigerate for 1 hour. Dust top of cake with cocoa powder.
SPONGE CAKE: Sift the all-purpose flour,
Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit.
Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.
For the Lemon Pound Cake:
Preheat oven to 325\
Italian Sponge Cake (Pan di Spagna):
Victoria Sponge Cake.
6
uart baking dish.
Cut sponge cake into 1-inch pieces. Place
rease two 8 inch round cake pans. Line bases with parchment
d sugar until thick and lemon-colored. Beat in the
n the vanilla and lemon extracts.
Sift the flour
he remaining flour and the lemon juice, Divide the mixture between
Grease 2 - 8 inch round cake pans.
Whisk eggs until