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.
mes out clean.
Remove cake from oven and turn out (of
n small bowl.
Place sponge cake cups 3 inches apart on
ightly browned and fragrant. Remove from oven and let cool.
-inch round cake pan.
For the sponge cake, beat eggs and
making a Victoria Sponge Cake.
6 eggs separated,
rease and flour a 9\" cake pan.Preheat oven to 350
Make the Sponge Cake.
Whisk the eggs
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.
Prepare Sponge Cake: Preheat oven to 325\u00b0F
llow it to boil, remove from the heat and place a
an with plastic wrap. Cut sponge into 4 horizontal slices. Cut
An angel food cake baked from scratch is so much better for this recipe.
FOR THE CAKE: Position a rack in the
et milk boil); remove from heat.
While milk is