Zuppa Inglese Sponge Cake
Yield: 12 Servings

1 sponge cake
6 whole eggs, separated
1/2 c sugar
1 1/2 tablespoons lemon juice
1 1/2 tabsp grated orange rind
2 tablespoons sherry or
1 teaspoon almond extract
1 c cake flour
1/2 teaspoon salt

Have ingredients at room temperature at least an hour before baking. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange rind and sherry. Beat until foamy. Sift flour three times and fold into egg yolks gently but thoroughly. Beat egg whites until foamy, add salt and beat until stiff but not dry. Fold in yolks. Pour batter into ungreased 9-inch spring-from pan and bake in moderate oven (350), 50 to 60 min. Test by pressing lightly with finger tip; if cake springs back at once, it is done. Leave cake in pan to cool, and invert on wire rack. Remove from pan after thoroughly cooled and cut into 4 layers. Fill between layers with a custard filling. Spread with sweetened whipped cream over top and sides of cake, sprinkle w/candied fruit. Serve immediately.

ZUPPA INGLESE

Pound cake, sliced
Pineapple cream filling (recipe follows)
Chocolate cream filling (recipe follows)
1/2 cup rum
2 tablespoons cold water
butter cream frosting (recipe follows
candied cherries
crushed nuts

PINEAPPLE CREAM FILLING (Crema d' Ananasso )

1 1/2 cups milk
1/2 cup sugar
2 tablespoons cornrstarch
1/8 teaspoon salt
1/2 cup cold milk
3 eggs, slightly beaten
1 1/2 cups crushed pineapple
1 teaspoon vanilla

Scald milk in double boiler. Sift together into a saucepan, sugar, cornstarch, salt, then add stirring well 1/2 cup cold milk. Wash double boiler to remove scum. Stirring gently and constantly, bring corn starch mixture rapidly to boiling over direct heat and cook for 3 minutes. Pour into double boiler top and place over simmering water. Cover and cook about 12 minutes. Stirring 3 or 4 times,vigorously stir about 3 tablespoons of hot mixture into beaten eggs. Immedialtely blend into mixture in double boiler. Cook over simmering water 3-5 min. Stir slowly to keep mixture cooking evenly. Remove
from heat. Cover and cool. Stir in crushed pineapple and vanilla. Chill in fridge. Makes 3 cups.

CHOCOCOLATE CREAM FILLING:
Follow above recipe for Pineapple cream. Add 1 1/2 oz chocolate to milk and heat to scalding. Beat smooth. Increase sugar to 2/3 cups. Omit Pineapple.

BUTTER CREAM FROSTING (chiacciata di Burro)
2/3 cup butter
1 1/2 teaspoon rum
1 1/2 teaspoons vanilla extract
6 cups sifted confectioners sugar
1 egg white, slightly beaten
3-6 tablespoons cream

Cream together, butter,rum and vanilla. Add confectioners' sugar gradually, creaming until fluffy after each addition. Stir in egg white. Blend in cream gradually, 1 tablespoons at a time until right consistency for decorating.

Make cream fillings ahead and chill in refrigerator. Combine and set aside the 1/2 cup rum and 2 tablespoons cold water. Trim each layer of the pound cake to fit container in which the Zuppa Ingelese is going. Round or Square. Save all left over pieces. Sprinkle first layer of pound cake with one third of rum mixture and spread with pineapple cream filling. Top with second layer and sprinkle with one third of rum mixture. Spread with chocolate Cream filling. Top with third layer and sprinkle with remaining rum mixture. Cover cake with waxed paper and place a plate on top. Place in fridge for several hours to chill.

From left over pieces of cake make a square or diamond or heart shape for top of Zuppa. Frost top and sides with Butter frosting. To decorate use pastry bag . Garnish with nuts and cherries. Store Zuppa Inglese in refrigerator til ready to serve.