Italian Sponge Cakes In 5 Recipes
ITALIAN SPONGE CAKES IN 5
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the honey, water and lemon zest in sauce pot or in microwave for 45 seconds-1 minute on high. Douse the cakes in equal amounts of sauce. Fill the shells with ice cream and top with sliced berries.
THREE INGREDIENT ITALIAN SPONGE CAKE
An extremely light and not too sweet Italian cake recipe that has been in our family for over 50 years. Easy as can be to prepare! Wins raves every time.
Provided by Marie
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 212.4, Fat 3.7, SaturatedFat 1.2, Cholesterol 139.5, Sodium 53.8, Carbohydrate 38.6, Fiber 0.3, Sugar 25.1, Protein 6.1
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