Friday, November 13, 2009

{3-Ingredient Italian Sponge Cake}

An extremely light and not too sweet Italian cake recipe.

Serves - 8


* 6 eggs, separated
* 1 cup sugar
* 1 cup cake flour


1. Cut wax paper to fit two 9" round cake pans.

2. Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.

3. Add 1/2 c sugar to whites and beat until very stiff.

4. Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.

5. Fold egg yolk mixture into egg whites.

6. Fold flour in using 1//3 c each time until well mixed.

7. Do not overmix.

8. Pour into prepared pans.

9. Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.

10. Cool for a few minutes, remove from pan and remove waxpaper.

11. Cool completely.

12. Fill with a custard cream filling and frost all over with whipped topping or whipped cream.

1 comment:

  1. Wow! I just discovered your blog and am in love with all these wonderful creations!