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Mili's Authentic Italian Sponge Cake: Tiramisu or Strawberries & Cream

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I found scratchings of an old Italian recipe and followed it. The chemistry wasn't there to make it work and it failed. I modified it until this dream of a cake happened. It's simple and dead-on for flavor and texture that takes me back to my childhood - a first-generation American, raised in a great, big Italian family. 
The inside of Sponge Cakes should be soft, delicious and flavorful. Nothing about the cake will be overly-sweet, and the whipped cream is the perfect, delicate topping for any flavor you decide to soak into the sponge.
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Author: Mili Takashima

Ingredients

sponge cake

  • 6 eggs separated 6 egg yolks, 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 cup canola or avocado oil
  • 2 and 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoon pure vanilla extract

adding Tiramisu

  • 1 cup fresh brewed espresso
  • 1/2 cup amaretto syrup
  • 1 batch of fresh-made and hot vanilla custard or pudding optional
  • 2 batches of prepared whipped cream Mili's recipe found via www.glorifiedhobby.com.
  • 2 tablespoons sweetened cocoa for dusting

adding Strawberries

  • 2 cups fresh cut strawberries, smashed by hand
  • 1/2 cup granulated sugar
  • 2 batches of fresh-made and hot vanilla custard or pudding optional
  • 1 batch of prepared whipped cream

Instructions

making the sponge cake

  • Preheat your oven to 350 degrees. 
  • Separate 6 large eggs so that you have 6 yolks and 6 whites. Set the egg whites aside. In the bowl of your standing mixer, place the egg yolks and sugar. Mix with the paddle attachment until smooth and fluffy (1 minute). Add the one cup canola oil and pure vanilla extract. Mix until completely incorporated.
  • Slowly add the remaining dry ingredients, including baking powder, baking soda, salt and flour. The result will look a lot like choux pastry dough. Set this cake "dough" aside as you make a meringue with the egg whites.
  • In a separate bowl, with a whisk attachment, add the egg whites and 1/4 teaspoon of cream of tartar. Whisk on high until stiff peaks are formed.Add the mound of prepared meringue onto the cake dough mixture. Mix these together with a paddle attachment until completely smooth. It will take two-to-three minutes for the meringue to break down into the dough, to make a perfectly smooth cake batter.
  • I used one 8" cake pan, and prepared it with cooking spray before pouring all of the batter in.Bake for 50 minutes.This cake definitely takes longer to bake than most other cake recipes. Don't open the oven until at least 30 minutes have passed. Once your cake tester (skewer or toothpick) comes out clean, you can remove the cake from the oven.
  • It will look a lot like rustic bread at the top - harder than a typical cake and very golden. Don't worry. That's what's suppose to happen. Think biscotti on the outside and fluffy cake on the inside. You'll have to trust me, even though the result might seem like it's over-done, it's not the case.

Making it a Tiramisu Sponge

  • Optional: Prepare either custard or vanilla pudding while the cake is baking, and set aside. Cover so that it's still hot, but there is no film set on top, when you're ready to pour over the cake layer.
  • Cut off the top of the cake, to have one even layer. I don't allow the cake to completely cool. It's really not necessary since I pour on hot toppings, and the cake is easily removed from the pan. If you can't handle the heat, wait until the cake has completely cooled. When you're ready, place the cake on a serving dish. Use a fork to create additional holes in the cake.
  • Mix together the espresso mixture and amaretto syrup, and pour onto the top of the cake. 
  • Next, pour the prepared (and unset) pudding or custard onto the soaking cake to completely cover the top. (For this example, I used vanilla pudding with the extra amaretto syrup.) Place plastic wrap over the entire cake and allow to set in the refrigerator until you are ready to cover/frost with whipped cream.
  • Top it with a dusting of sweetened cocoa before serving. 

Making it a Strawberries & Cream Sponge

  • Take the fresh strawberries, thoroughly wash them and remove the tops. Smash them with your fingers to cut them up, breaking them down and releasing their juices. Keep smashing until you have two full cups. 
  • Place the smashed strawberries and sugar in a saucepan. Cook at medium heat for 15 minutes. Stir from time to time, once the mixture comes to a boil.
  • When you are ready to assemble the Strawberries & Cream Sponge, remove the top of the cake with a serrated knife, to have an even layer. Use a fork to create additional holes in the cake. Pour the hot Strawberry Sauce onto the cake layer. Use the fork to push the fruit down, into the holes.
  • Next, pour the prepared (and unset) pudding or custard onto the soaking cake to completely cover the top. (For this example, I used custard.) Cover the entire cake with plastic wrap and place in the refrigerator to set. When it has completely chilled and set, cover with fresh vanilla whipped cream.