I admit, this is time consuming but it's impressive as heck not to mention awesomely delicious. Especially on a hot summer day, so cool and refreshing.
You can make it and freeze it, (I do and I slice off what I need lol) and you can also cut prep time by cheating and using a store bought angel food cake or box mix.
Bear with me, this is long lol!
When I was a kid my mom used to make what she called a Spumoni Cake. It's nothing like the spumoni cake recipes you find when you search the internet, trust me, I've been looking for an exact replica for over 10 years with no luck, the best I can do is guesstimate. I've made it several times, but I've never written down the instructions or amounts unfortunately.
It starts with your basic chiffon cake baked in a tube pan, cooled and cut into 4 layers. (I've often contemplated using a 9x13 or jelly roll pan just to see how it comes out, but it looks so impressive in it's original form, I haven't experimented yet.)
Each layer is a different flavor, rum, pistachio, peppermint and mocha. Mom always frosted it with the mocha, but you can use whichever flavor you want, just make 2 batches of that flavor. Or you can use a plain white whipped cream frosting and garnish as you like.
Chiffon Cake
7 eggs
2-1/4 cups sifted cake flour or 2 cups sifted all-purpose flour
1-1/2 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cooking oil
2 teaspoons finely shredded orange peel
1 teaspoon finely shredded lemon peel
1 teaspoon vanilla
1/2 teaspoon cream of tartar
1. Separate eggs. Allow egg whites and yolks to stand at room temperature for 30 minutes. Meanwhile, in a large mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of flour mixture. Add oil, egg yolks, orange and lemon peels, vanilla, and 3/4 cup cold water. Beat with an electric mixer on low speed until combined. Beat on high speed for 5 minutes more or until satin smooth.
2. Thoroughly wash the beaters. In a very large mixing bowl beat egg whites and cream of tartar on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites; fold in gently. Pour into an ungreased 10-inch tube pan.
3. Bake in a 325 degree F oven for 65 to 70 minutes or until top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake.
Fillings
1 1/2 cups COLD milk
1 Envelope Dream Whip Whipped Topping Mix
1 pkg (4-serving size) Instant Pudding
In large bowl add milk, dream whip, instant pudding and layer specific flavorings; beat on low speed until blended then turn to high and beat 4-6 minutes until mixture forms soft peaks. Makes about 2 cups of filling.
***Flavors -
1. Pistachio, just use pistachio pudding
2. Mocha, use chocolate pudding and add instant coffee
3. Rum, use vanilla pudding and add rum extract
4. Peppermint, use vanilla pudding and add peppermint extract and crushed peppermint candies
I'm sorry I can't tell you how much instant coffee, rum extract or peppermint extract and crushed candies to use, just do it to taste.
Note: Because someone will invariably ask.............. Flavors are made separately. Make 1 flavor, spread it on the cake, wash the bowl, make another flavor and so on. Or dirty 4 bowls. If you use 1 bowl four times, it's a good idea to stick the cake in the fridge while you're cleaning up and preparing the next flavor.
Assembly - You can put the flavors in any order you like. Spread bottom layer of cake with 1st flavor, top with cake section, second flavor, cake section, third flavor, cake section and fourth flavor. Replace top of cake and cover completely with flavor of your choice, garnish as desired.
Freeze a minimum of 2 hours before placing in fridge.