ep 9-inch round cake pan.
For the sponge cake, beat eggs and
For the Sponge Cake:
1. Preheat oven to
Make the Sponge Cake.
Whisk the eggs
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,
Line spring-form pan with split ladyfingers or sliced sponge cake.
Add sugar to strawberries.
Whip the cream with vanilla. Cover cake with berries, then a layer of whipped cream.
Repeat in layers until all material is used, saving part of cream for top of cake.
Sprinkle with nuts and chill for 8 hours.
Yields 6 to 8 servings.
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.
ith parchment paper.
Combine cake flour, cornstarch, and salt in
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):
small food processor, along with 1 tablespoon of the cake flour
ll need the second one for the sponge cake). Grease the parchment paper
ilk and cream in a small saucepan. Heat on medium until
f two 8-inch round cake pans with parchment paper. Dust
Lightly grease two 8-inch cake pans. Line the bottoms with
oconut flakes over and bake for about 7 minutes.
Sprinkle
f cold water in a small heat-proof bowl. Stand the
00b0F. Grease 2 (8 inch) cake pans and dust with flour
ill need 2 8-inch sponge tins, lightly greased and lined