Midsummer Sponge Cake
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
SERVINGS
|
10-12
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
40 min. |
COOK
|
20 min.
|
TOTAL
|
60 min.
|
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 mixing 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. Using a sharp knife, split cake in half horizontally; set aside.
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. To assemble, place bottom cake layer on a cake plate. Tuck charms under edge of cake. Spread filling over cake; top with second cake layer and fruit. Drizzle with glaze. Chill until serving. Yield: 10-12 servings.