I rather like the sound of this cake. It is used in a recipe for Tirame-Su (Pick me up cake) which is found in Venetian restaurants.
Pan de Spagna (Italian Sponge Cake)
5 eggs, yolks and whites separated
1 1/2 cups sugar
1 1/4 cups white cake flour, sifted
1 t vanilla essence
1/2 t grated lemon rind
Put the egg yolks and sugar in a mixing bowl and beat till lemon coloured. Add the sifted flour, a little at a time, mixing in well. Add the essence and rind.
Beat the egg whites until stiff but not dry and fold into the flour mixture.
Butter and flour a cake tin about 10"/25 cm in diameter. Pour in the cake mix and bake in a moderate (350F/180C) oven for 40 minutes.
Turn out on to a cake rack and cool
To make Tirame-Su using Italian Sponge Cake, use the following instructions:
1 Italian sponge cake (baked in a 14"/35cm pan)
1/2 cup strong black coffee
3 1/2 fl oz / 100ml kirsch or Tia Maria or any other favourite liqueur
1lb 2oz / 500 g cream cheese sweetened with icing sugar to takst
unsweetened cocoa powder
Cool the sponge cake and split in half. Mix together the liqueur and coffee and carefully sprinkle half over bottom half of cake. Spread some cream cheese over this half and place the second half on top of this. Sprinkle the top of the cake with the rest of the liqueur and coffee and spread the rest of the cream cheese over the top and sides of the cake. Sieve a thickish layer of unsweetened cocoa powder over the top and transfer to a serving plate. This cake should only be about 2 in/5cm in height and should be fairly moist without crumbling inside.
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1 comment:
Does it taste as good as it sounds? Especially like because most ingredients are in house. Ooops, maybe not the eggs as we are in midst of salmonella in eggs scare and I havent checked the status of the ones we have in fridge.
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