Italian Sponge Layer Cake W/Strawberries & Whipped

Name: Italian Sponge Layer Cake W/Strawberries & Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large room temp egg yolks; 1 cup sugar; 2 teaspoons vanilla or 2 teaspoons lemon extract; 1 cup cake flour; 2 teaspoons baking powder; 12 large room temp egg whites; 3 pints heavy whipping cream; 6 -8 tablespoons sugar (to taste); 1 teaspoon vanilla flavoring; 3 (16 ounce) containerssliced frozen sweetened strawberries (thawed)

Servings: persons

1
In large bowl, beat egg yolks until thick and lemon colored.
2
Add sugar and continue beating until thoroughly mixed.
3
Add flavor.
4
Mix flour and baking powder together.
5
Fold into egg yolk mixture.
6
In separate large bowl,beat whites until they hold their peaks.
7
Gently fold into egg/flour mixture.
8
Pour into UNGREASED tube pan and bake 350* for 40 - 50 minutes.
9
Cake will raise above top of pan and be golden brown.
10
Insert neck of heavy long necked bottle into neck of tube and invert cake over bottle to hang upside down until cooled.
11
Slice into 3 layers
12
Add sugar and vanilla to whipping cream and whip till stiff (Do not overbeat) Spread between layers, top and around sides of cake.
13
Decorate top with fresh berries.
14
Use SERRATED knife in 'sawing' motion to slice, and pour thawed strawberries over individual slice.

2037

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 large room temp egg yolks, 1 cup sugar, 2 teaspoons vanilla or 2 teaspoons lemon extract, 1 cup cake flour, and more.

Yes, Italian Sponge Layer Cake W/Strawberries & Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Sponge Layer Cake W/Strawberries & Whipped Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions