Special Occasion Sponge Cake
I can still hear my nonna saying “don’t walk across the floor when I have my sponge cake in the oven.” If you are Italian, you will understand, and if the cake deflated, you were in trouble. Special Occasion Sponge Cake makes me smile because I can see nonna standing there with her hands on her hips and guarding the kitchen entrance.
Today, my mom is the queen of sponge cakes and we all wait eagerly for our birthdays because she dresses them up differently for each of us. Of course, hers contain a variety of special liqueurs. Special Occasion Sponge Cake is very versatile. This sponge is versatile. We usually make it for birthdays and you can put your own special touches on this one. Mom fills hers with a variety of fruit and whipped cream. I use a cannoli filling today because I have extra ricotta on hand. Experiment and have fun. This cake is light and pleases everyone!!
My mom and nonna do not use milk in their sponge. I like to use warm milk because it produces a more forgiving batter. Warming the milk and adding it at the end helps to emulsify the ingredients making the cake lighter. The warm milk also helps infuse the flavour of the orange zest. Some say that old recipes required the milk heated to kill any bacteria. I find that using warm milk and some baking powder helps this cake rise and it is hardier than the old sponge with only eggs. The following article suggest chocolate milk in the cake: I will have to try it. https://www.chicagotribune.com/lifestyles/ct-xpm-2013-11-19-ct-tribu-daley-question-hot-milk-cake-20131119-story.html
One thing I know for sure is that nonna’s recipe called for 12 eggs and I cut it to 4. I bought whipping cream for the filling and icing because then I control the sugar. In our house, we love ricotta and I made a cannoli type filling for this cake. The possibilities are endless, and you can make this recipe your own to bring to the table.
for a lighter cake, Always sift the flour
It’s important to beat the eggs until frothy.
Then I add the sugar and this happens.
A little orange zest will compliment the Amaretto later.
Into a springform pan.
Peeking into the oven.
Cooling on a rack.
One slice for me.
Special Occasion Sponge Cake
Ingredients
- 2 cup flour
- 2 tsp baking powder nonna use to say a pinch
- 4 eggs at room temperature
- 2 cup sugar
- 1 cup milk
- 1/4 cup butter
- juice of half an orange 2 tbsp ( approximately)
- zest of half an orange
The Filling and Icing
- 1 cup ricotta strained
- 2 cups whipping cream
- 1/2 cup sugar
- 1/2 cup amaretto liqueur
- orange zest
- juice of half an orange
Decorations
- chocolate chips or pistachios
Instructions
-
Set oven to 350 F.
Prepare to round 9 inch cake springform pan by greasing and placing parchment paper on the bottom.
In a large bowl place the eggs and beat for 4 minutes. I used my kitchen aid.
After 2 minutes slowly add the sugar and beat for another 5 minutes.
They should be frothy and creamy.
Sift the flour and the baking powder in a bowl.
Gradually add the flour; 1/4 cup at a time.
Mix on medium low.
Warm the milk and butter in a small pan.
Slowly pour in the warm milk.
Remove the bowl from the mixer and add the orange juice and zest with a spatula.
Make sure that you get to the bottom of the bowl to incorporate all the flour.
Pour into the prepared pan.
Place the pan on a cookie sheet.
Oven temperature varies. Mine took 50 minutes.
The Assembly
-
Put the ricotta into a bowl and add the sugar and cinnamon.
Whip up the cream and fold it into the ricotta mixture.
Slice the cooled cake into 3.
Put 1/4 cup of amaretto liqueur over the sponge and then spoon on some filling and sprinkle on some chocolate chips.
Repeat with the next layer.
Put the top on and use the remaining filling to spread all over the cake.
Dust with cocoa powder.
Recipe Notes
You can double this recipe and use large sheet pans.
If you want a thicker icing, add 1/2 cup of confectioner's sugar to your filling.
Brought back so many memories of my aunt’s baking this cake and her warning me about “heavy steps.”
LOL I love that we all share the same memories. Thanks Roland!!