Home › Recipes › Assorted Italian Cakes-Six Ways

Assorted Italian Cakes-Six Ways

1. Sponge drops: Proceed as for lady-fingers and drop the batter on paper in round shape, large or small; according to fancy. 2. Place flat sponge drops by twos together with jelly spread between, or lemon or orange paste. 3. Have ready a lot of sponge drops. Make two or more colors and flavors of boiled icing or glaze, (directions for making which have already been given,) and dip the bottom of each cake, holding it on a fork, then set the cakes on baking pans to dry. 4. Instead of dipping the bottoms let the tops of the sponge drops receive the icing, and when dry place them by twos together of different colors of glaze with yellow orange paste or conserve between them. 5. Have some finely minced almonds, pistachios, hickory nuts, or desiccated cocoanut ready and mix with the batter after the manner of macaroons and dredge granulated sugar over the cakes instead of powdered before baking. 6. Instead of mixing the minced almonds in the batter mingle powdered sugar with it and dredge it over the moist tops of the cakes before baking.