Midsummer Sponge Cake

13 ingredients
5 steps

Ingredients

  • 4 eggs
  • 1-1/4 cups sugar
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup water
  • 1-1/2 cups cold milk
  • 1/2 teaspoon vanilla extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 cups whipped topping
  • 3 tablespoons lemon gelatin
  • 1/2 cup boiling water
  • 10 to 12 ribbons with small charms attached
  • Assorted fresh fruit

Directions

  1. 1
    In a large bowl, beat eggs until light and fluffy. Gradually beat in sugar until light and lemon-colored. Combine flour and baking powder; add to egg mixture alternately with water, beating just until smooth. Pour into a greased and floured 10-in. springform pan.
  2. 2
    Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 1 hour.
  3. 3
    Carefully run a knife around edge of pan; remove sides. Invert onto a wire rack. Remove bottom of pan; invert cake so top is up. For filling, in a large bowl, whisk the milk, vanilla and pudding mix for 2 minutes or until thickened; chill for 10 minutes. Fold in whipped topping.
  4. 4
    For glaze, dissolve gelatin in boiling water. Add enough cold water to measure 1 cup. Chill for 15 minutes or until slightly thickened.
  5. 5
    Cut cake in half horizontally. Place bottom layer on a serving plate. Tuck charms under edge of cake. Spread filling over cake layer; top with second cake layer and fruit. Drizzle with glaze. Chill until serving.

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