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.
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.
Prepare chocolate sponge cake batter and put in sheet pan. Bake according to package directions.
Remove from oven and roll jelly roll style and set aside.
Take sliced strawberries and mix with sugar.
Take whipped cream or Cool Whip, mix with 3 tablespoons of sugar.
Spread on cake roll.
Place strawberries on whipped cream.
The cake roll will be rolled the same way you rolled it when warm.
Refrigerate for 24 hours.
Ice across the top with whipped cream and decorate with sliced strawberries.
Add mint leaves for color.
Cut like a jelly roll and serve.
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.
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.
Cake Roll:
Coat 2 (15
ith 1 tablespoon of the cake flour, and process until finely
ith sugar then remove the sponge from the oven and turn
Italian Sponge Cake (Pan di Spagna):
ith an offset spatula. Bake sponge cake for 20 minutes, or until
-inch round cake pan.
For the sponge cake, beat eggs and
Prepare Sponge Cake: Preheat oven to 325\u00b0F
an with plastic wrap. Cut sponge into 4 horizontal slices. Cut
gin by making a Victoria Sponge Cake.
6 eggs separated,
SPONGE CAKE:
Preheat the oven to
ine a 6-inch round cake pan with enough plastic wrap
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.