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Zuppa Inglese

Holiday.Cook's picture
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)
  Vanilla 1 Teaspoon
  Powdered sugar 3 Tablespoon
  Candied cherries 1 Tablespoon (Adjust Quantity As Needed)

Bake Feather Sponge Cake: Beat 6 egg yolks till thick and lemon-colored; add 1/2 cup cold water.
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.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

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 mg165.7%

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

Zuppa Inglese Recipe