Italian Sponge Cake With Vermouth Lemon Custard Recipes

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.

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.

ITALIAN TRIPLE LEMON CREAM CAKE

Steps:

• In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest and extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Transfer to three greased and floured 8-in. round baking pans. Bake at 350° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined., In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Remove from the heat., Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat layers. Top with remaining cake layer; brush with remaining glaze. Garnish with lemon zest and mint leaves. Store in the refrigerator.

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.

ITALIAN LEMON CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
• Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
• Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
• Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
• Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.