Italian Sponge Cake Recipe

Cake:
In a mixer, beat eggs and 1 tablespoon of sugar at a time for about 15 minutes or until mixture becomes very thick and glossy.

Put flour and baking powder into a hand sifter. Sift flour into eggs, using a slotted spoon to fold in flour very gently. DO NOT MIX OR STIR. Pour batter into a lightly greased and floured 10"round cake pan at least 3" deep. Shake pan slightly to even batter out. Bake in a preheated 325 degree oven for 15-20 minutes until light golden color and edges leave pan. Invert cake onto a rack and let cool. Remove gently from pan. Cut cake into thirds or in half a sharp knife.

Cream Filling:
Mix flour and sugar. Slowly stir in milk and cook in a double boiler 15 minutes or until thick. Add a little hot mixture to eggs. Stir into remaining hot mixture. Continue cooking 3 minutes; add vanilla and cool.

(To make chocolate cream, add 1/2 cup cocoa to flour and sugar blending well before the milk is added).

Frosting:
Pour heavy cream into a cold mixing bowl. Add powdered sugar and whip until thick enough to frost the cake. Don't over beat.

Notes:
The author said she covers cream filled cake layer with sliced sugared strawberries, then decorated the top with whole strawberries. Her family prefers one layer chocolate and one vanilla and then frosted all over with whipped cream. The cake tastes better and serves easier if made early in the day and has time to moisten. This cake can be made ahead and frozen. Fill layers with cream then wrap in Saran Wrap. Frost with whipped cream 3-4 hours before serving. Traditional to her family for all birthdays and festive occasions.