Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Zuppa Inglese Sponge Cake+++FGGT98B
Zutaten für 12 Portionen Menge anpassen
die Zutaten:
 Sponge cake
Whole eggs, separated
1/2 Tassesugar
1 1/2 Tablespoons lemon juice
1 1/2 Tabsp grated orange rind
Tablespoons sherry
Teaspoon almond extract
1 Tassecake flour
1/2 Teaspoon salt
die Zubereitung:

Have ingredients at room temperature at least an hour before baking. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange rind and sherry. Beat until foamy. Sift flour three times and fold into egg yolks gently but thoroughly. Beat egg whites until foamy, add salt and beat until stiff but not dry. Fold in yolks. Pour batter into ungreased 9-inch spring-from pan and bake in moderate oven (350), 50 to 60 min. Test by pressing lightly with finger tip; if cake springs back at once, it is done.

Leave cake in pan to cool, and invert on wire rack. Remove from pan after thoroughly cooled and cut into 4 layers. Fill between layers with a custard filling.

Spread with sweetened whipped cream over top and sides of cake, sprinkle w/candied fruit. Serve immediately.

Anmerkungen zum Rezept: