Ingredients
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6
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1
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1
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-
-
-
-
-
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Directions
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 , I was amazed how this cake was so easy to make and how great it tasted I just made half of the recipe to test it out and I cant be any happier about the outcome Its delicious! I love mocha sponge cake and now I just have to figure out how to add flavor to this cake , I add 3 tbsp butter to make it softer and easy to roll like for swiss roll, or for any layered cake like black forest or simple whipping cream and fruit cake I also use it as is, without butter to make tiramisu instead of buying ladyfingers Hands down the best, most versatile, amazing sponge cake
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Steps
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1
Done
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Cut Wax Paper to Fit Two 9" Round Cake Pans. |
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2
Done
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Separate Eggs, Putting Whites in Large Mixer Bowl and Yolks in Small Mixer Bowl. |
|
3
Done
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Add 1/2 C Sugar to Whites and Beat Until Very Stiff. |
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4
Done
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Add 1/2 C Sugar to Yolks and Beat Until Very Thick and Light Yellow in Color. |
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5
Done
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Fold Egg Yolk Mixture Into Egg Whites. |
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6
Done
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Fold Flour in Using 1//3 C Each Time Until Well Mixed. |
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7
Done
|
Do not Overmix. |
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8
Done
|
Pour Into Prepared Pans. |
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9
Done
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Bake at 350 Degrees For Approximately 30 Minutes or Until Inserted Toothpick Comes Out Dry. |
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10
Done
|
Cool For a Few Minutes, Remove from Pan and Remove Waxpaper. |
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11
Done
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Cool Completely. |
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12
Done
|
Fill With a Custard Cream Filling (see One use Posted on Recipezaar) and Frost All Over With Whipped Topping or Whipped Cream. |
