Mom's Sponge CakeClick to Play

Mom's Sponge Cake

Mary Ann Esposito

As long as I have been eating cake, the one that holds the most memories for me is my mother's sponge cake, made every Saturday afternoon in anticipation for Sunday dinner and drop in guests. A sponge cake is rightly named; light as a feather like a sponge and able to absorb wonderful flavorings and fillings.

SERVES 8 TO 10

Ingredients

5 large eggs at room temperature,separated
1 cup sugar
2 tablespoons fresh lemon or orange juice
1 tablespoon vanilla or almond extract
1 cup sifted unbleached all purpose flour
1/2 teaspoon salt
2 tablespoons grated lemon or orange zest

Filling
2 cups whipping cream
2 tablespoons confectioners' sugar
2 cups raspberries
Mint leaves for garnish

Directions

Preheat the oven to 350°F.

Use a stand or hand mixer to bowl to beat the egg whites until foamy; beat in half of the sugar two tablespoons at a time until soft, glossy peaks form. Set aside.

In a separate bowl, beat the egg yolks until thick and lemon colored, about 3 to 5 minutes. Gradually beat in remaining sugar, lemon or orange juice, vanilla or almond extract, and salt. Stir in the zest.

Sieve the flour over the whites. Add the yolk mixture and gently fold in with a spatula without deflating the batter. Scoop the batter into a 9 x 3 inch tube pan. Tap the pan on the counter to remove any air and settle the batter so it is even.

Bake for 30 to 35 minutes or until a cake skewer inserted in the center of the cake comes out clean. Invert cake pan over the neck of abottle or if the pan has prongs, invert it on a cooling rack. Cool completely.

Loosen cake all around the inside of the pan and around the tube with a butter knife. Gently shake cake out. Set aside.

Enjoy this sponge cake plain, with a dusting of confectioners' sugar over the top, or coated with a thin glaze made with confectioners' sugar and lemon juice.

For a fancy occasion, follow these directions, using the ingredients above.

Whip the cream until almost stiff; add the sugar and 1 cup of the raspberries. Whip in.

Cut the cake into three layers.

Place one layer on a cake stand and spread 1/3 of the filling over the layer. Top with second layer and spread another 1/3 of the filling. Place the last layer on top and spread the top with the remaining whipped cream.

Garnish the top with the remaining raspberries and add mint leaves for decoration. Refrigerate until ready to serve. Use a serrated knife to cut the cake into wedges.

This recipe is featured on show 1808 - Happy Birthday.

item recipe is featured in Episode 1808 of Season 18.

Want More Recipes? See My Latest Book:

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A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

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  1. Albert J. Beltz's avatar

    Albert J. Beltz

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    MARYANN AND CREW, KEEP UP THE GREAT WORK. I HAVE ALWAYS ENJOYED YOUR WORK AND PICTURES OF ITALY. IT HELPS TO KEEP MY MEMORIES ALIVE UNTIL SOMEDAY I CAN RETURN FOR ANOTHER VISIT. THANKS ALBERT
  2. Marie N's avatar

    Marie N

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    Hi,
    I watch your show often, and have tried several of the recipes. I would like to enter to win a year's worth of sauces, I just can not join Facebook, I am very skepticle of these kinds of sites, as I have been hacked two times, and lost everything I had on the computer. Is there anyway I can enter without joining? Thanks again Mary Ann, hope you have a great Mother's Day. I will be enjoying another one of your wonderful recipes tonight. Marie
  3. Rose J Vasapolli Koslow's avatar

    Rose J Vasapolli Koslow

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    I have watched your show for years and one Italian to another I love watching all those dishes you cook on TV remind me of of all the meals my family cooked and I. I'm so happy when I watch your show because some of our dishes from Italy gets lost iver the years and seeing I remember them .Alot of the holiday pies and cakes you forget but you cooking them reminds us of them . I'm half Sicilian and half Neapolitan I want to say your are by far the BEST ITALIAN COOK on TV You are the GUEEN of doug for breads and pies .Take care Rose

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