Sponge Cake and Chocolate Chip Cream Filling

By Trix

Ingredients

• For the Napoleon:7 Eggs2 cups Flour1 cup Sugar1.5 ounces Limoncello Pinch of salt 1/2 cup Water 1/2 cup Vegetable Oil 1 teaspoon Baking Powder 1 teaspoon Cream of Tartar
• For the Filling:1 pound Ricotta Cheese1/2 -1 cup Mini Chocolate Chips 1 cup Mascarpone
• 1 cup Confectioners Sugar
• For the Icing:1 cup Confectioners Sugar, 1.5 ounces Limoncello, 3 ounces Water

Details

Adapted from beta.abc.go.com

Preparation

Step 1

For the Napoleon: Combine flour, salt and baking powder. Sift at least three times.

Separate eggs (yolk and whites) into two separate clean bowls.  Add sugar and limoncello to egg yolks and beat with hand mixer for 2 minutes.

Add vegetable oil and water to egg yolks, then beat for 1 minute until combined.

Slowly and gently add in flour mixture until combined and fluffy – do not over mix.

Add cream of tartar to egg whites and beat until firm peaks form. Gently fold egg whites into flour mixture until combined Pour mixture into a clean, dry tube cake pan. Bake at 350F for one hour. For the Filling: While cake is cooling prepare filling. Combine all ingredients in a bowl, fold together. For the Icing: Combine ingredients and stir until desired consistency is reached.
  
When cake is completely cooled, cut it in half. Add filling to bottom layer. Top with other half of cake and drizzle with icing. print