Printable | Taste of Home

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

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

Printed from tasteofhome.com Nov 19, 2008

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Midsummer Sponge Cake cont.

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.