This Italian sponge cake can be served at any special occasion. I made this for my sister-in-law when she had a successful project. My family and my brother’s family enjoyed devouring this cake. Yes, including our kids. It’s a cake that is best shared with the family because it tastes of comfort and home. You can also serve this to your friends too or any other guests because it’s elegant and fancy looking.
Our friend over at Dine And Dish has this to say about the recipe:
“This Rustic Italian Spongecake with Creamy Cheesecake Filling is the perfect dessert for your celebrations. It’s so beautiful and not so sweet that it overwhelms you. It’s just like a gentle spring breeze… light, airy and oh so good!”
I love the fact that it’s light. There’s a good balance between the rich frosting and the cake itself.
Ingredients
- 6 Eggland’s eggs, seperated
- 1 cup Domino sugar
- 1 cup Gold Medal cake flour
- 1 teaspoon McCormick vanilla
- 1 3oz box Jell-o vanilla instant pudding
- 2 cups Borden cold milk
- 1 8oz block PHILADELPHIA Cream Cheese, softened
- 1 cup Domino powdered sugar
- 2 cups sliced Driscoll’s strawberries
Instructions
- Prepare two 9″ round cake pans by spraying with Pam Baking Spray or greasing and flouring.
- Preheat oven to 350°
- Separate eggs, putting whites into a large mixing bowl fitted to an electric mixer and yolks in a small mixing bowl.
- Add ½ cup sugar to whites and beat until very stiff (several minutes).
- Add ½ cup sugar to yolks and beat until very thick and light yellow in color.
- Fold egg yolk mixture into egg whites. Next, fold flour in, ⅓ cup at at time, incorporating well after each addition.
- Spoon batter into prepared pans and bake in 350° oven for 30 minutes, or until toothpick inserted into the middle comes out clean.
- Cool for 10 minutes then remove from pan and set aside.
- In the bowl of an electric mixer, beat pudding mix and milk together until soft-set (approximately 5 minutes)
- Add cream cheese. Beat on high for 5 minutes, until no lumps appear. Add powdered sugar and beat on medium for another 5 minutes, until mixture is smooth and creamy.
- Fold in strawberries.
- Place one layer of cake on a cake stand. Spoon creamy cheesecake filling over top of cake layer. Add the second layer and spoon creamy cheesecake filling over top, allowing to drizzle down the side of the cake (aka no big deal if that happens!).
- Refrigerate until ready to serve.
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Quick Tip: You may eat this without the frosting, if you like. It tastes good on its own.
Thanks again to Dine And Dish for this amazing recipe.
