Italian Sponge Cake With Vermouth Lemon Custard Food

ITALIAN SPONGE CAKE

Steps:

• Preheat oven to 320F.
• Beat eggs with a pinch of salt until foamy. Start adding sugar a few tablespoons at a time. Add next portion once previous sugar has been dissolved.
• Continue beating egg and sugar mix for 10 more minutes (should take around 15 minutes total).Stand mixer will be really handy.
• Mix corn starch with flour.Start sifting in corn starch and flour mix into the beaten eggs. Fold it gently moving your spatula from the bottom to the top. Once first portion of flour mix is incorporated, add in another portion. Continue until you have used all the mix.As a result you should get very light and airy batter.
• Grease and flour the baking pan, remove access flour.Or use a parchment paper liner instead.
• Pour in the sponge cake batter into the pan. Level with a spatula if needed.
• Bake in a preheated to 320F oven for 40-50 minutes.
• Do a toothpick test at 40 minute mark. If toothpick come out dry (not sticky and without any crumbs stuck to it) sponge cake is ready. Otherwise leave for another 5-10 minutes.Of course, look for nice light golden brown color as well.
• Take the pan out of the oven and let the cake cool before taking it out.Dust with powdered sugar and serve or use further in the other recipe.

ITALIAN SPONGE CAKE / PAN DI SPAGNA

Steps:

• Pre-heat the oven to 320F (160C) Grease and flour an 8 inch (20 cm) cake pan (springform if you have one).
• In a medium bowl sift together the flour and corn starch. Set aside.
• In a large bowl or stand up mixer add the eggs and sugar and beat for 15 minutes, add the vanilla and beat another 2 minutes.
• Gently fold half the sifted flour into the beaten eggs and combine, then add the remaining flour and gently fold until smooth and completely combined. Pour into the prepared cake pan and bake for 30-35 minutes. Let cool in pan for 10 minutes then move to a wire rack to cool completely. Enjoy!

ITALIAN SPONGE CAKE WITH VERMOUTH & LEMON CUSTARD

Steps:

• Preheat oven to 350F and cut a circle of parchment paper for the bottom of a 10" spring form pan. Prepare the vermouth soak by combining the coffee and vermouth, set aside.
• Cake; beat the eggs for 2 minutes on medium speed. Add the sugar and beat on high for 10 minutes, or until the batter has tripled in volume. (The longer the batter is beaten, the better the result). Blend in the oil just until blended. Gently fold in the flour and baking powder just until the batter is free of any lumps, do not over mix.
• Pour the batter into the prepared pan and bake for 30 minutes, or until the cake tester comes out clean. Cake will fall slightly once removed from the oven. Leave the cake in the pan until completely cool.
• Cut the cooled cake into 2 layers and brush all of the vermouth soak on both of the layers on the cut sides. Using the top of the cake as the bottom layer (the flat bottom for the top), spread the bottom layer with the lemon custard, then top with the second layer. Frost the entire cake with whipped cream.
• LEMON CUSTARD; Prepare the whipped topping mix with 1/2 cup of milk and vanilla extract according to the package directions. Prepare the pudding according to the package but using only 1 cup milk. Fold the pudding into the topping mix until completely incorporated.
• SWEETENED WHIPPED CREAM; Beat the whipping cream with the 6 tablespoons of sugar until firm peaks are formed when the beaters are lifted, do not overbeat. Refrigerate until ready to use.

LEMON CUSTARD CAKE

Steps:

• Tear angel food cake into bite-sized pieces. Place in a 13-in. x 9-in. pan. In a bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time.

THREE INGREDIENT ITALIAN SPONGE CAKE

Steps:

• Cut wax paper to fit two 9" round cake pans.
• Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.
• Add 1/2 c sugar to whites and beat until very stiff.
• Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.
• Fold egg yolk mixture into egg whites.
• Fold flour in using 1//3 c each time until well mixed.
• Do not overmix.
• Pour into prepared pans.
• Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.
• Cool for a few minutes, remove from pan and remove waxpaper.
• Cool completely.
• Fill with a custard cream filling (See one I use posted on Recipezaar) and frost all over with whipped topping or whipped cream.