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
-
1In 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.
-
2Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 1 hour.
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3Carefully 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.
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4For glaze, dissolve gelatin in boiling water. Add enough cold water to measure 1 cup. Chill for 15 minutes or until slightly thickened.
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5Cut 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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