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.
SPONGE CAKE: Sift the all-purpose flour,
For the Sponge Cake:
1. Preheat oven to
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.
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.
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.
Italian Sponge Cake (Pan di Spagna):
Place
th 1 tablespoon of the cake flour, and process until finely
cm/8-10in stainless steel cake ring, or the outside ring
making a Victoria Sponge Cake.
6 eggs separated,
-inch round cake pan.
For the sponge cake, beat eggs and
an with plastic wrap. Cut sponge into 4 horizontal slices. Cut
00b0F. Grease 2 (8 inch) cake pans and dust with flour
f two 8 inch round cake pans with parchment paper.
olks and sugar in a large bowl with an electric mixer
Grease 2 - 8 inch round cake pans.
Whisk eggs until
ut 4 circles from the sponge cake; place on a baking sheet
rease and flour a 9\" cake pan.Preheat oven to 350
Prepare Sponge Cake: Preheat oven to 325\u00b0F
Place sliced strawberries on bottom of a 13 x 9-inch cake pan. Make large package of jello and pour over strawberries.
Place in refrigerator to set.
Once set, slice sponge cake into 1-inch slices and place on top of set jello mixture.
Poke holes in sponge cake.
Make small package of jello and pour it over sponge cake-jello mixture.
Refrigerate.
Once total jello mixture is set, top with Cool Whip.
Decorate with whole strawberries.
Great refreshing summertime dessert.