Dan Pelosi, aka GrossyPelosi, is back to share his grandma’s delectable Italian cream-filled sponge cake. Best served chilled, the cold cream is extra-refreshing in the hot summer air sandwiched between light and airy sponges. This dessert is extremely versatile and can be topped with anything such as mixed berries, pistachios, and toasted coconut! GET THE RECIPE ►►
For more of Dan’s home-cooked recipes, follow him on Instagram @grossypelosi.
PREP TIME: 4 hours and 15 minutes
COOK TIME: 50 minutes
MAKES: 1 sponge cake
INGREDIENTS
Sponge cake
8 large eggs
1 1/2 cups granulated sugar
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
Italian Cream, room-temperature or cold (recipe below)
Your pick of toppings (see Author Notes)
Whipped cream, for serving
Italian Cream
4 cups whole milk
6 large eggs
1 cup granulated sugar
1 cup all-purpose flour
8 tablespoons salted butter, cubed, at room temperature
2 tablespoons almond extract
2 tablespoons vanilla extract
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