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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 654472" data-attributes="member: 1246"><p>Zuppa Inglese Cake</p><p></p><p><strong>Ingredients</strong>:</p><p></p><p> </p><p>***CAKE***</p><p>6 eggs, separated</p><p>1 cup sugar</p><p>1 tablespoon lemon juice</p><p>1 tablespoon orange rind grated</p><p>1 cup sifted cake flour</p><p>1 1/2 teaspoon baking powder</p><p>1/4 teaspoon salt</p><p>***CUSTARD FILLING***</p><p>1/2 cup sugar</p><p>1/4 cup cornstarch</p><p>1/8 tablespoon salt</p><p>2 cups milk</p><p>3 egg yolks, lightly beaten</p><p>1/2 cup dark rum</p><p>1/2 teaspoon vanilla extract</p><p>2 tablespoons creme de cocoa</p><p>1/4 cup Marsala</p><p>***TOPPING***</p><p>1 cup heavy cream, whipped</p><p></p><p></p><p></p><p><strong>Directions</strong>:</p><p>CAKE: Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan. Beat egg yolks until they are thick and pale; gradually beat in sugar until it spins a rope when dropped from beaters. Beat in lemon juice and the orange rind. </p><p></p><p>Sift together twice the flour, baking powder and salt and fold into the yolk mixture. Beat egg whites until stiff and fold into the cake batter. </p><p></p><p>Pour into prepared pan and bake 45 minutes at 350 degrees, or until tester comes out clean. Cool. </p><p></p><p>CUSTARD: Combine sugar; cornstarch and salt in pan. Stir in milk, bring to a boil, stirring and cook 1 minute. Pour a little of hot mixture into egg yolks and mix and return all to pan. Heat 1 to 2 minutes until thickens. </p><p></p><p>Divide filling into 3 bowls. Add 2 Tb of rum to first bowl and chill. Add vanilla to second bowl and creme de cacao to third and chill. Split sponge cake into 3 layers and sprinkle all layers with remaining rum mixed with Marsala. </p><p></p><p>Place bottom layer in shallow dish. Spread with one of cooled custards. Repeat with other layers and custards. Chill until service. </p><p></p><p>Just before serving, whip cream to stiff peaks. Top each serving with a generous amount of whipped cream.</p></blockquote><p></p>
[QUOTE="moreluck, post: 654472, member: 1246"] Zuppa Inglese Cake [B]Ingredients[/B]: ***CAKE*** 6 eggs, separated 1 cup sugar 1 tablespoon lemon juice 1 tablespoon orange rind grated 1 cup sifted cake flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt ***CUSTARD FILLING*** 1/2 cup sugar 1/4 cup cornstarch 1/8 tablespoon salt 2 cups milk 3 egg yolks, lightly beaten 1/2 cup dark rum 1/2 teaspoon vanilla extract 2 tablespoons creme de cocoa 1/4 cup Marsala ***TOPPING*** 1 cup heavy cream, whipped [B]Directions[/B]: CAKE: Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan. Beat egg yolks until they are thick and pale; gradually beat in sugar until it spins a rope when dropped from beaters. Beat in lemon juice and the orange rind. Sift together twice the flour, baking powder and salt and fold into the yolk mixture. Beat egg whites until stiff and fold into the cake batter. Pour into prepared pan and bake 45 minutes at 350 degrees, or until tester comes out clean. Cool. CUSTARD: Combine sugar; cornstarch and salt in pan. Stir in milk, bring to a boil, stirring and cook 1 minute. Pour a little of hot mixture into egg yolks and mix and return all to pan. Heat 1 to 2 minutes until thickens. Divide filling into 3 bowls. Add 2 Tb of rum to first bowl and chill. Add vanilla to second bowl and creme de cacao to third and chill. Split sponge cake into 3 layers and sprinkle all layers with remaining rum mixed with Marsala. Place bottom layer in shallow dish. Spread with one of cooled custards. Repeat with other layers and custards. Chill until service. Just before serving, whip cream to stiff peaks. Top each serving with a generous amount of whipped cream. [/QUOTE]
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