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Zuppa Inglese Recipe
|For feather sponge cake|
|Rum||1⁄2 Cup (8 tbs)|
|Strawberry preserves||1 Cup (16 tbs)|
|For custard filling|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Powdered sugar||3 Tablespoon|
|Candied cherries||1 Tablespoon (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 2681 Calories from Fat 1074
% Daily Value*
Total Fat 119 g183.6%
Saturated Fat 79.5 g397.7%
Trans Fat 0 g
Cholesterol 497.1 mg
Sodium 104.6 mg4.4%
Total Carbohydrates 286 g95.4%
Dietary Fiber 0 g
Sugars 265.7 g
Protein 0 g0.01%
Vitamin A Vitamin C
Calcium 19.9% Iron 0.83%
*Based on a 2000 Calorie diet
Continue beating till very thick, about 5 minutes in all.
Gradually beat in 1 1/2 cups sugar, then 1/2 teaspoon vanilla and Vi teaspoon orange or lemon extract.
Sift 1 1/2 cups sifted cake flour with 1/4 teaspoon salt; fold into egg-yolk mixture a little at a time.
Beat 6 egg whites with 3/4 teaspoon cream of tartar till stiff peaks form.
Fold into first mixture, turning bowl gradually.
Bake in ungreased 10-inch tube pan in 325° oven for about 1 hour.
Invert pan to cool.
Using wood picks as guide, split cake into 3 layers.
Sprinkle rum atop each layer, dividing equally.
On cake plate, spread bottom layer with half of the preserves, then 1 cup of the Custard Filling.
Top with second layer.
Spread with remaining preserves and custard.
Add top layer.
Whip cream with vanilla and sugar; frost entire cake.
Garnish with candied cherries.
Chill well, at least 3 to 4 hours.