Italian Sponge Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 1½ cups sugar
  • 10 eggs, separated
  • ½ cup oil
  • ¾ cup cold water
  • 2½ cups flour
  • 1 Tbsp. baking powder
  • 1 tsp. vanilla, more if want
Whipped Cream Topping
  • 2 cups heavy cream
  • 3 Tbsps. powdered sugar or 4 Tbsps. regular sugar
  • 1 tsp. vanilla
  • 2 cups sliced strawberries.
Vanilla Glaze
  • 2½ cups powdered sugar
  • 3 Tbsps. butter, melted
  • 3 Tbsps. milk
  • 1-2 tsps. vanilla extract
Sweet Fruit Sauce
  • 1 bag of frozen fruit of choice
  • ½ cup sugar
  • 1 tsp. vanilla
Instructions
Cake
  1. Preheat oven to 350 degrees F.
  2. Beat egg yolks with an electric mixer and gradually add sugar, oil, water, flour, baking powder, and vanilla. Mix until well combined.
  3. Transfer batter to a large bowl.
  4. Beat egg whites with an electric mixer until stiff peaks are formed.
  5. Fold egg whites into the batter until well combined.
  6. Transfer to a tube pan (see notes) and bake 1 hour.
  7. Remove from the oven and flip upside down and place on the neck of a wine bottle to cool, about 45 minutes.
  8. Flip upright and run a butter knife around the outside and inside edge of the cake. Gently remove.
  9. Slice with a serrated knife.
Whipped Topping
  1. Place all ingredients in a bowl and whip the cream with an electric mixer until stiff peaks form. Do not over whip of you will have butter. Store frosting in the refrigerator.
Vanilla Glaze
  1. Whisk ingredients together in bowl and drizzle over the cake.
Fruit Sauce
  1. Combine all ingredients in a sauce pan and cook over medium heat until the fruit is soft.
Notes
You typically do not grease the tube pan when making sponge cake so the cake can "crawl" up the sides and get tall and puff. We do not own a non-stick tube cake, but rather the 2 piece aluminum kind. We greased it with Crisco and you see how tall it got. This is how we did it to get the cake you see.

If you make homemade whipped cream...place the whisk of the electric mixer and the bowl in the freezer while the cake is cooling, or about 30 minutes, before you make it.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/italian-sponge-cake/