ITALIAN CREAM FILLED SPONGE CAKE

ITALIAN CREAM FILLED SPONGE CAKE
ITALIAN CREAM CAKE RECIPE INGREDIENTS
SMALL:

• 6 eggs
• 1 c. sugar
• 1 c. cake flour (Soft-as-Silk)
• 1 tsp. baking powder

LARGE:

• 8 eggs
• 1 1/2 c. sugar
• 1 1/2 c. cake flour (Soft-as-Silk)
• 1 1/2 tsp. baking powder

ITALIAN CREAM CAKE RECIPE INSTRUCTIONS
Separate egg whites from egg yolks. Place egg whites in separate large mixing bowl and set aside. Put egg yolks in a separate large mixing bowl. Add sugar and beat until frothy. Fold in sifted flour and baking powder to egg yolk and sugar mixture. Beat egg whites until stiff and fold into flour mixture. Pour into an ungreased 9"x13" pan or tube pan. Bake at 350°F for 30 to 35 minutes. Cool on wire rack. Remove from pan. Top cooled 9"x13" cake with Cream Filling. Top cooled tube pan cake and fill middle of cake with Cream Filling.

ITALIAN CREAM FILLING:
ITALIAN CREAM CAKE RECIPE INGREDIENTS

• 1 pint milk
• 3 eggs
• 1/2 c. sugar
• 1/2 c. flour
• Almond & vanilla extract
• 1 lump (1 oz.) butter

INSTRUCTIONS
Beat eggs, sugar, milk and flour. Cook over flame on the stove until thick, stirring constantly. Remove from heat, beat the mixture with an electric beater and add butter, almond and vanilla extract. Beat until smooth....enjoy the Italian cream cake recipe !
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