authentic-Italian sponge cake

authentic-Italian sponge cake, tiramisu cake - recipe via milissweets.com

I hope you enjoy this recipe re-post! I want to make this and enjoy this authentic Italian dessert and so it was good timing to share and keep it at the top of my “want-to-bake” list. Take care, Mili

This recipe takes me back to my childhood. Being raised as a first-generation American in a great big Italian family, meant there were many old-country recipes being cooked and baked around me at all times. If it’s possible to duplicate or enjoy the past, to bring back good memories and authentic flavors, then I’m all in.

I found scratchings of an old Italian recipe and followed it. The chemistry wasn’t there to make it work and it failed. I modified it until this dream of a cake happened. It’s simple and dead-on for flavor and texture.

authentic-Italian sponge cake, tiramisu cake - recipe via milissweets.com

Real Italian sponge cake is a lot like biscotti/sweet bread. The crust is full of flavor. The outer edge has a smokier texture but is soft and easy to cut through. It tastes a lot like biscotti. It’s not overly sweet and soaks in any flavor you can pour into it. The texture inside the cake is bouncy and lovely. I love it!

I’m sharing two versions of this cake: Tiramisu-Sponge and a Strawberries & Cream Sponge.

The flavor possibilities are endless with this recipe! It’s all about preparing what to soak-in. I can see making a Paradise Sponge with either passionfruit puree or pineapple sauce. An Orange Dream Sponge would be next on my list. I’d even love this cake soaked with dulce de leche or tres leches.

Let’s start with the base:

Authentic-Italian Sponge Cake recipe by Mili’s Sweets

Here’s what you’ll need:

6 large egg yolks

6 large egg whites

1/4 teaspoon cream of tartar

1 cup granulated sugar

1 cup canola oil

2 and 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 and 1/2 teaspoons pure vanilla extract

authentic-Italian sponge cake - recipe via milissweets.com

Here’s what you’ll do:

Preheat your oven to 350 degrees.

Separate 6 large eggs so that you have 6 yolks and 6 whites. Set the egg whites aside. In the bowl of your standing mixer, place the egg yolks and sugar. Mix with the paddle attachment until smooth and fluffy (1 minute). Add the one cup canola oil and pure vanilla extract. Mix until completely incorporated.

Slowly add the remaining dry ingredients, including baking powder, baking soda, salt and flour. The result will look a lot like choux pastry dough. Set this cake “dough” aside as you make a meringue with the egg whites.

In a separate bowl, with a whisk attachment, add the egg whites and 1/4 teaspoon of cream of tartar. Whisk on high until stiff peaks are formed.

Add the mound of prepared meringue onto the cake dough mixture. Mix these together with a paddle attachment until completely smooth. It will take two-to-three minutes for the meringue to break down into the dough, to make a perfectly smooth cake batter.

I used one 8″ (Fat Daddio Cake Pan) and prepared it with cooking spray before pouring all of the batter in.

Bake for 50 minutes.

This cake definitely takes longer to bake than most other cake recipes. Don’t open the oven until at least 30 minutes have passed. Once your cake tester (skewer or toothpick) comes out clean, you can remove the cake from the oven.

It will look a lot like rustic bread at the top – harder than a typical cake and very golden. Don’t worry. That’s what’s suppose to happen. Think biscotti on the outside and fluffy cake on the inside. You’ll have to trust me, even though the result might seem like it’s over-done, it’s not the case.

authentic-Italian sponge cake - recipe via milissweets.com

Tiramisu Sponge

Here’s what you’ll need:

1 cup fresh brewed espresso, plus 1/4 cup amaretto syrup

either one batch freshly made, unset vanilla pudding or custard, with 1/4 cup amaretto syrup added into either recipe

(I use Torani syrup for amaretto flavor. I must have a completely peanut and tree nut-free kitchen, and this rich, delicious flavoring does not contain peanut or tree nut products. Please see the Torani allergen chart for more information.)

plastic wrap

prepared whipped cream

(For my whipped cream recipe, please link to my previous post.)

sweetened cocoa for dusting

authentic-Italian sponge cake, tiramisu cake - recipe via milissweets.comHere’s what you’ll do:

Prepare either custard or vanilla pudding and set aside. Add 1/4 cup of amaretto syrup into either recipe.

Cut off the top of the cake, to have one even layer. I don’t allow the cake to completely cool. It’s really not necessary since I pour on hot toppings, and the cake is easily removed from the pan. If you can’t handle the heat, wait until the cake has completely cooled. When you’re ready, place the cake on a serving dish. Use a fork to create additional holes in the cake.

Mix together 1 cup fresh-brewed espresso and 1/4 cup amaretto syrup. Pour this mixture onto the cake layer.

Next, pour the prepared (and unset) pudding or custard onto the soaking cake to completely cover the top. (For this example, I used vanilla pudding with the extra amaretto syrup.) Place plastic wrap over the entire cake and allow to set in the refrigerator until you are ready to cover/frost with whipped cream.

authentic-Italian sponge cake, tiramisu cake - recipe via milissweets.com

** For my tips on how to frost a cake with whipped cream, please see my tutorial photos below. **

I top the Tiramisu Sponge with a dusting of cocoa powder before serving.

authentic-Italian sponge cake, tiramisu cake - recipe via milissweets.com

Strawberries & Cream Sponge

Here’s what you’ll need:

freshly-prepared Strawberry Sauce (please see my recipe below)

one batch freshly made, either unset vanilla pudding or custard

plastic wrap

prepared whipped cream

(For my whipped cream recipe, please link to my previous post.)

authentic-Italian sponge cake - recipe via milissweets.com - strawberries & cream version Here’s what you’ll do:

First, you’ll need to prepare fresh Strawberry Sauce.

Mili’s Sweets Strawberry Sauce Recipe 

2 cups fresh-cut strawberries, smashed by-hand

1/2 cup granulated sugar

Take fresh strawberries, thoroughly wash them and remove the tops. Smash them with your fingers to cut them up, break them down and to release their natural juices. Keep smashing until you have two full cups. Place the smashed strawberries and sugar in a saucepan. Cook at medium heat for 15 minutes. Stir from time to time, once the mixture comes to a boil.

authentic-Italian sponge cake - recipe via milissweets.com - strawberries & cream version

When you are ready to assemble the Strawberries & Cream Sponge, remove the top of the cake with a serrated knife, to have an even layer. Use a fork to create additional holes in the cake. Pour the hot Strawberry Sauce onto the cake layer. Use the fork to push the fruit down, into the holes.

Next, pour the prepared (and unset) pudding or custard onto the soaking cake to completely cover the top. (For this example, I used custard.) Cover the entire cake with plastic wrap and place in the refrigerator to set.

authentic-Italian sponge cake - recipe via milissweets.com - strawberries & cream version

** How to Frost a Cake With Whipped Cream **

Once the custard or pudding has set in the refrigerator, you can frost the cake with whipped cream.

Here’s how I covered the Strawberries & Cream Sponge:

authentic-Italian sponge cake - recipe via milissweets.com - whipped cream topping tutorial

First, make the fresh whipped cream. I double the recipe so that I have a nice, thick layer and I don’t run out as I’m trying to frost.

I take a circle-tip (Wilton 1A) and fill a 16″ or 18″ pastry bag. I start at the bottom base of the cake and apply pressure to the pastry bag to evenly pipe from the bottom-up. Using a turntable/revolving cake decorating stand will be your best friend when applying any frosting to cakes. Once you reach the top edge, pipe the top portion, with a mostly-even, circular motion.

With an offset spatula, I use the cake plate as a guide and smooth the sides. I then smooth the top. I take the spatula and cover the sides one more time, pushing the excess up to the top. Next, use a pastry scraper to push (with a slight amount of pressure) and smooth the edges toward the center of the cake.

Top the cake with a garnish of fresh strawberries, or if you have extra Strawberry Sauce, you can blend it until smooth and cook at medium heat for an additional 15 minutes, stirring constantly, for a lovely, thicker sauce to drizzle and decorate the cake.

authentic-Italian sponge cake - recipe via milissweets.com - strawberries & cream version

Frosting the Tiramisu Sponge was even easier. I used a large, open star-tip and made small, circular piping motions, (like piping mini cupcakes, one at at time) covering the cake from the base and moving upward, until the last one was made at the top-center.

The inside of Sponge Cakes should be soft, delicious and flavorful. Nothing about the cake will be overly-sweet, and the whipped cream is the perfect, delicate topping for any flavor you decide to soak into the sponge.

authentic-Italian sponge cake, recipes via milissweets.comI hope you enjoy this post! Please let me know if you attempt this recipe, or any of my other recipes.

Thanks for being here.

Take care, Mili

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