Rustic Italian Spongecake with Creamy Cheesecake Filling
A Rustic Italian Sponge Cake with Creamy Cheesecake Filling... a perfect Easter or spring time dessert! Light, airy, not too sweet and oh so good!
For the cake:
- 6 eggs seperated
- 1 cup sugar
- 1 cup cake flour
- 1 teaspoon vanilla
For the Creamy Cheesecake Filling:
- 1 3 oz box vanilla instant pudding
- 2 cups cold milk
- 1 8 oz block PHILADELPHIA Cream Cheese softened
- 1 cup powdered sugar
- 2 cups sliced strawberries
For the Cake:
Prepare two 9" round cake pans by spraying with Pam Baking Spray or greasing and flouring.
Preheat oven to 350°
Separate eggs, putting whites into a large mixing bowl fitted to an electric mixer and yolks in a small mixing bowl.
Add 1/2 cup sugar to whites and beat until very stiff (several minutes).
Add 1/2 cup sugar to yolks and beat until very thick and light yellow in color.
Fold egg yolk mixture into egg whites. Next, fold flour in, 1/3 cup at at time, incorporating well after each addition.
Spoon batter into prepared pans and bake in 350° oven for 30 minutes, or until toothpick inserted into the middle comes out clean.
Cool for 10 minutes then remove from pan and set aside.
For the filling:
In the bowl of an electric mixer, beat pudding mix and milk together until soft-set (approximately 5 minutes)
Add cream cheese. Beat on high for 5 minutes, until no lumps appear. Add powdered sugar and beat on medium for another 5 minutes, until mixture is smooth and creamy.
Fold in strawberries.
To assemble the cake:
Place one layer of cake on a cake stand. Spoon creamy cheesecake filling over top of cake layer. Add the second layer and spoon creamy cheesecake filling over top, allowing to drizzle down the side of the cake (aka no big deal if that happens!).
Refrigerate until ready to serve.
Italian Sponge Cake recipe adapted from Food.com