Italian Sponge Cake (Pan di Spagna):
90c (375f).
---------For the Sponge-------------.
Place eggs,sugar,lemon
ith 1 tablespoon of the cake flour, and process until finely
cm/8-10in stainless steel cake ring, or the outside ring
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.
-inch round cake pan.
For the sponge cake, beat eggs and
an with plastic wrap. Cut sponge into 4 horizontal slices. Cut
gin by making a Victoria Sponge Cake.
6 eggs separated,
ill need 2 8-inch sponge tins, lightly greased and lined
o set. Meanwhile, cut the sponge cakes in half lengthwise and
ine a 6-inch round cake pan with enough plastic wrap
an.
To make the sponge cake, beat egg yolks, sugar and
Grease and line an 8 inch square cake pan with parchment paper. Line pan with chocolate sponge cake, trimming cake to fit pan, if necessary. Spread mousse over top and sprinkle with chocolate curls. Cover and chill for 3 hours, or until set.
Meanwhile, for coffee custard, combine coffee, vanilla custard, milk and powdered sugar. Microwave on High for 1 min, or until warm.
Remove cake from pan and cut into pieces. Serve with coffee custard.
f two 8 inch round cake pans with parchment paper.
Make the Sponge Cake.
Whisk the eggs
cut crystal for preference) arrange sponge cake in the base and sprinkle
pray, 20cm/8 inch round cake pan; line base with baking
Prepare Sponge Cake: Preheat oven to 325\u00b0F
To make the caramelized fruit, melt butter in a frying pan over medium heat. Stir in sugar, orange juice and cinnamon. Bring to a boil, stirring, then reduce heat and simmer for 2-3 mins, until thickened slightly. Add fruit and cook for 2-3 mins, until tender and caramelized.
Heat a frying pan over medium heat and lightly coat with oil. Cook cake pieces for 30 seconds. Drizzle with Amaretto, if using, and top with caramelized fruit. Serve with mascarpone and almonds.
rease and flour a 9\" cake pan.Preheat oven to 350