Midsummer Sponge Cake Recipe

Midsummer Sponge Cake Recipe photo by Taste of Home

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Guests at the bridal tea liked everything about this beautiful seasonal dessert - the tender cake layers, fluffy cream filling and glazed fresh fruit topping. Attached to ribbons beneath the cake were small Victorian charms for the bridesmaids to pull out and keep as remembrances. -Robin Fuhrman, Fond du Lac, Wisconsin

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Midsummer Sponge Cake Recipe

Prep: 40 min. Bake: 20 min. + cooling

Yield: 10-12 Servings

40 20 60

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

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.
Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 1 hour.
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.
For glaze, dissolve gelatin in boiling water. Add enough cold water to measure 1 cup. Chill for 15 minutes or until slightly thickened.
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. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 261 calories, 5 g fat (3 g saturated fat), 75 mg cholesterol, 233 mg sodium, 49 g carbohydrate, trace fiber, 5 g protein.

Originally published as Midsummer Sponge Cake in Taste of Home June/July 2000, p37

Unmolding Gelatin Cake

When I have trouble unmolding my favorite gelatin cake, I turn it over onto a serving platter and drape the mold with a hot damp towel for a minute. This loosens the gelatin and it comes right out. —Alice Debus, Colville, Washington