Zuppa Inglese, or “English Soup,” is a beloved Italian no-bake dessert that offers a luxurious contrast of textures. This recipe begins with a delicate, airy sponge cake made from scratch, which is then sliced into thin layers. The true magic happens when these layers are alternated with a rich, vanilla-infused pastry cream and generously soaked with sweet sherry. The result is a moist, indulgent treat that tastes elegant yet feels comforting. It is perfect for holiday gatherings, Sunday dinners, or any occasion calling for a sophisticated finish. The subtle citrus notes from the lemon juice and orange rind brighten the heavy creaminess, while the sherry adds a warm, aromatic depth. Serve it chilled for the best experience, allowing the flavors to meld together beautifully.
Zuppa Inglese Sponge Cake+++Fggt98 B
Description
Zuppa Inglese, or "English Soup," is a beloved Italian no-bake dessert that offers a luxurious contrast of textures. This recipe begins with a delicate, airy sponge cake made from scratch, which is then sliced into thin layers. The true magic happens when these layers are alternated with a rich, vanilla-infused pastry cream and generously soaked with sweet sherry. The result is a moist, indulgent treat that tastes elegant yet feels comforting. It is perfect for holiday gatherings, Sunday dinners, or any occasion calling for a sophisticated finish. The subtle citrus notes from the lemon juice and orange rind brighten the heavy creaminess, while the sherry adds a warm, aromatic depth. Serve it chilled for the best experience, allowing the flavors to meld together beautifully.Ingredients
Directions
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Preheat your oven to 350F (175C). Ensure all ingredients, especially eggs and flour, are at room temperature for at least an hour before beginning.
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Separate the eggs, placing yolks in one large bowl and whites in another clean, grease-free bowl.
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Beat the egg yolks with a mixer until they are thick and pale lemon-colored.
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Add the sugar, lemon juice, grated orange rind, and sherry to the yolks. Beat until the mixture is foamy and well combined.
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Sift the cake flour three times to aerate it. Gently fold the flour into the yolk mixture until just combined, being careful not to deflate the batter.
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In the separate bowl, beat the egg whites until foamy. Add the salt and continue beating until stiff peaks form (the whites should hold their shape but not look dry or grainy).
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Gently fold the beaten egg whites into the yolk mixture in three additions, using a spatula to maintain airiness.
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Pour the batter into an ungreased 9-inch springform pan.
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Bake for 50 to 60 minutes, or until the cake springs back immediately when lightly pressed with a fingertip.
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Leave the cake in the pan to cool completely. Once cool, invert it onto a wire rack and remove the pan.
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Using a serrated knife, carefully slice the cooled sponge cake horizontally into 4 even layers.
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Prepare your custard filling. Layer the sponge slices in a serving dish, alternating with generous amounts of custard.
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Soak each layer of sponge with additional sherry if desired.
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Spread sweetened whipped cream over the top and sides of the assembled cake.
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Sprinkle with candied fruit for garnish. Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 483.7kcal
- % Daily Value *
- Total Fat 24.8g39%
- Saturated Fat 7.4g37%
- Cholesterol 839.2mg280%
- Sodium 279.4mg12%
- Total Carbohydrate 37.4g13%
- Dietary Fiber 0.9g4%
- Sugars 36.0g
- Protein 29.6g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
