Midsummer Sponge Cake 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Midsummer Sponge Cake cont. 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

Midsummer Sponge Cake 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008