Store It: Because of the dairy-based cream, cover and refrigerate for up to 2 days. The sponge will stay surprisingly soft.
Your "Crazy Cake" Questions, Answered
Q: Can I really make this in 15 minutes?
A: From cracking the first egg to pressing on the final almond, yes—if you move with purpose. It’s a glorious, whirlwind kitchen sprint.
Q: My sponge didn’t rise much. What happened?
A: Likely, the egg whites were undermixed, overmixed when folding, or your bowls had a trace of fat (yolk, oil). Room temperature eggs are also key for maximum volume.
Q: Can I use cooked pudding instead of instant?
