{"id":4344,"date":"2021-10-01T10:00:37","date_gmt":"2021-10-01T10:00:37","guid":{"rendered":"https:\/\/macrinabakery.com\/blog\/?p=4344"},"modified":"2021-09-28T23:25:19","modified_gmt":"2021-09-28T23:25:19","slug":"italian-cream-cake","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/","title":{"rendered":"Italian Cream Cake"},"content":{"rendered":"

\"\"<\/a><\/p>\n

This Italian Cream Cake has three light, buttery sponge cake rounds layered with vanilla pastry cream and conserve and is frosted with sweetened whipped cream. Choose your favorite jam or conserve. Raspberry and blackberry are two of our favorites. You\u2019ll enjoy this cake the first day, but don\u2019t feel like you need to finish it\u2014it\u2019s even better the second day as the sponge cake moistens absorbing the pastry cream and conserve. Keep the cake refrigerated and it\u2019ll keep for up to five days.<\/p>\n

INGREDIENTS <\/b><\/h1>\n

Makes one 9-inch cake<\/b><\/h3>\n

SPONGE CAKE
\n<\/b>1\u2153 cups unbleached all-purpose flour
\n2 tsp baking powder
\n6 Tbsp (\u00be stick) unsalted butter
\n\u2153 cup water
\n1\u00bd cups sugar, divided
\n3 eggs, beaten
\n3\u00bd tsp pure vanilla extract, divided
\n1 cup favorite jam or fruit conserve
\n1\u00bd cups heavy cream
\n1 Tbsp powdered sugar<\/p>\n

PASTRY CREAM
\n<\/b>4 eggs
\n2 tsp pure vanilla extract
\n2 Tbsp cornstarch
\n\u00bd cup + 1 Tbsp sugar
\n1\u00bd cups milk<\/p>\n

\"\"<\/a><\/p>\n

DIRECTIONS: <\/b><\/h1>\n

SPONGE CAKE
\n<\/b>Preheat oven to 350\u00b0F. Brush a 9-inch cake pan with oil and line the base with a custom-cut circle of parchment paper. Dust the oiled sides of the pan with flour. Set aside.<\/p>\n

In a medium bowl, sift together the flour and baking powder. Set aside.<\/p>\n

In a small saucepan, melt the butter. Add the water, mix, and let cool.<\/p>\n

In the bowl of a stand mixer fitted with a whisk attachment, add 1\u00bc cups sugar. With the mixer on low speed, slowly add the eggs and 2 tsp vanilla. Whisk at high speed for 5 minutes. The mixture will be light in color and frothy.<\/p>\n

Remove the bowl from the mixer. Using a spatula, fold in the flour mixture in 4 additions. With the last addition, add the butter mixture and stir until just combined, ensuring there are no lumps.<\/p>\n

Pour the batter into the prepared pan and bake on the center rack for 30 minutes or until a toothpick comes out clean. Let cool for 30 minutes. Run a paring knife around the edge of the cake. Invert the pan to remove the sponge cake. Let cool to room temperature.<\/p>\n

PASTRY CREAM
\n<\/b>In a medium bowl, crack the eggs and whisk together with the vanilla, cornstarch and sugar. Ensure no lumps remain.<\/p>\n

In a medium saucepan, scald the milk (bringing it just to a boil). Remove it from\u00a0the heat and slowly ladle the hot milk into the egg mixture, whisking constantly. Transfer the egg mixture back to the saucepan when you have three-quarters of the milk whisked into it. Over medium-low heat, whisk the mixture to prevent it from sticking or curdling. When the mixture has thickened to a pudding-like consistency, pour it into a clean bowl. Cover the top of the pastry cream with plastic wrap and refrigerate for 1 hour. Note: If you spot any lumps in the pastry cream, strain it through a fine-mesh sieve before cooling it.<\/p>\n

ASSEMBLY
\n<\/b>Using a serrated knife, cut the cake horizontally into 3 equal layers.<\/p>\n

Place the bottom layer on a prepared cake board or plate. Spread the conserves over the first layer. Top with the second layer. Spread the chilled pastry cream to the edges. Top with the remaining layer and gently align the edges. Refrigerate the cake for 15 minutes to firm it up.<\/p>\n

In the bowl of a stand mixer, whisk the heavy cream, remaining 1\u00bd tsp vanilla and remaining \u00bccup sugar. Whip to medium-firm peaks.<\/p>\n

Cover the top and sides of the cake with the sweetened whipped cream. Use a wet spatula to smooth it out. Garnish the top of the cake with a dusting of powdered sugar and fresh berries if you\u2019d like.<\/p>\n

Enjoy!<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

This Italian Cream Cake has three light, buttery sponge cake rounds layered with vanilla pastry cream and conserve and is frosted with sweetened whipped cream. Choose your favorite jam or conserve. Raspberry and blackberry are two of our favorites. You\u2019ll … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[160,1],"tags":[],"class_list":["post-4344","post","type-post","status-publish","format-standard","hentry","category-recipes","category-uncategorized"],"yoast_head":"\nItalian Cream Cake - Macrina Bakery Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Italian Cream Cake - Macrina Bakery Blog\" \/>\n<meta property=\"og:description\" content=\"This Italian Cream Cake has three light, buttery sponge cake rounds layered with vanilla pastry cream and conserve and is frosted with sweetened whipped cream. Choose your favorite jam or conserve. Raspberry and blackberry are two of our favorites. You\u2019ll … Continue reading →\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/\" \/>\n<meta property=\"og:site_name\" content=\"Macrina Bakery Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/macrinabakery\" \/>\n<meta property=\"article:published_time\" content=\"2021-10-01T10:00:37+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-09-28T23:25:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2021\/09\/italian_cream_cake_ROM_oct_2021_H-copy.jpg\" \/>\n<meta name=\"author\" content=\"Macrina Bakery\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@macrinabakery\" \/>\n<meta name=\"twitter:site\" content=\"@macrinabakery\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Macrina Bakery\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/\",\"url\":\"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/\",\"name\":\"Italian Cream Cake - Macrina Bakery Blog\",\"isPartOf\":{\"@id\":\"https:\/\/blog.macrinabakery.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2021\/09\/italian_cream_cake_ROM_oct_2021_H-copy.jpg\",\"datePublished\":\"2021-10-01T10:00:37+00:00\",\"dateModified\":\"2021-09-28T23:25:19+00:00\",\"author\":{\"@id\":\"https:\/\/blog.macrinabakery.com\/blog\/#\/schema\/person\/28663a52ac289db064726e7e764af1d9\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/#primaryimage\",\"url\":\"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2021\/09\/italian_cream_cake_ROM_oct_2021_H-copy.jpg\",\"contentUrl\":\"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2021\/09\/italian_cream_cake_ROM_oct_2021_H-copy.jpg\",\"width\":750,\"height\":500},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/blog.macrinabakery.com\/blog\/#website\",\"url\":\"https:\/\/blog.macrinabakery.com\/blog\/\",\"name\":\"Macrina Bakery Blog\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/blog.macrinabakery.com\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/blog.macrinabakery.com\/blog\/#\/schema\/person\/28663a52ac289db064726e7e764af1d9\",\"name\":\"Macrina Bakery\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Italian Cream Cake - Macrina Bakery Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/","og_locale":"en_US","og_type":"article","og_title":"Italian Cream Cake - Macrina Bakery Blog","og_description":"This Italian Cream Cake has three light, buttery sponge cake rounds layered with vanilla pastry cream and conserve and is frosted with sweetened whipped cream. Choose your favorite jam or conserve. Raspberry and blackberry are two of our favorites. You\u2019ll … Continue reading →","og_url":"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/","og_site_name":"Macrina Bakery Blog","article_publisher":"https:\/\/www.facebook.com\/macrinabakery","article_published_time":"2021-10-01T10:00:37+00:00","article_modified_time":"2021-09-28T23:25:19+00:00","og_image":[{"url":"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2021\/09\/italian_cream_cake_ROM_oct_2021_H-copy.jpg"}],"author":"Macrina Bakery","twitter_card":"summary_large_image","twitter_creator":"@macrinabakery","twitter_site":"@macrinabakery","twitter_misc":{"Written by":"Macrina Bakery","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/","url":"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/","name":"Italian Cream Cake - Macrina Bakery Blog","isPartOf":{"@id":"https:\/\/blog.macrinabakery.com\/blog\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/#primaryimage"},"image":{"@id":"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2021\/09\/italian_cream_cake_ROM_oct_2021_H-copy.jpg","datePublished":"2021-10-01T10:00:37+00:00","dateModified":"2021-09-28T23:25:19+00:00","author":{"@id":"https:\/\/blog.macrinabakery.com\/blog\/#\/schema\/person\/28663a52ac289db064726e7e764af1d9"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/blog.macrinabakery.com\/blog\/italian-cream-cake\/#primaryimage","url":"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2021\/09\/italian_cream_cake_ROM_oct_2021_H-copy.jpg","contentUrl":"https:\/\/blog.macrinabakery.com\/blog\/wp-content\/uploads\/2021\/09\/italian_cream_cake_ROM_oct_2021_H-copy.jpg","width":750,"height":500},{"@type":"WebSite","@id":"https:\/\/blog.macrinabakery.com\/blog\/#website","url":"https:\/\/blog.macrinabakery.com\/blog\/","name":"Macrina Bakery Blog","description":"","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.macrinabakery.com\/blog\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/blog.macrinabakery.com\/blog\/#\/schema\/person\/28663a52ac289db064726e7e764af1d9","name":"Macrina Bakery"}]}},"_links":{"self":[{"href":"https:\/\/blog.macrinabakery.com\/blog\/wp-json\/wp\/v2\/posts\/4344"}],"collection":[{"href":"https:\/\/blog.macrinabakery.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.macrinabakery.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.macrinabakery.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.macrinabakery.com\/blog\/wp-json\/wp\/v2\/comments?post=4344"}],"version-history":[{"count":8,"href":"https:\/\/blog.macrinabakery.com\/blog\/wp-json\/wp\/v2\/posts\/4344\/revisions"}],"predecessor-version":[{"id":4355,"href":"https:\/\/blog.macrinabakery.com\/blog\/wp-json\/wp\/v2\/posts\/4344\/revisions\/4355"}],"wp:attachment":[{"href":"https:\/\/blog.macrinabakery.com\/blog\/wp-json\/wp\/v2\/media?parent=4344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.macrinabakery.com\/blog\/wp-json\/wp\/v2\/categories?post=4344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.macrinabakery.com\/blog\/wp-json\/wp\/v2\/tags?post=4344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}