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ZUPPA INGLESE SPONGE CAKE
Yield: 12 servings

6 whole eggs, separated
1/2 c sugar
1 1/2 tablespoons lemon juice
1 1/2 tbsp 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.

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