Fruity Sponge Cake
I love this this cake. It's light and filled with a creamy filling and topped with fresh fruit on top. Be creative and use any fruits or berries available at your farmers market or grocery store. Enjoy!
FRUITY SUMMER SPONGECAKE 4 large eggs 1 ¼ cups white granulated sugar 1 ¼ cups all-purpose flour 2 teaspoons baking powder ½ cup water 1 ½ cups cold milk ½ teaspoon pure vanilla extract or vanilla bean paste 1 package (3.4 ounces) instant vanilla pudding mix 2 cups whipped topping 3 tablespoons lemon gelatin ½ cup boiling water 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 375F degrees 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 mixing 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. Spread filling over cake layer; top with second cake layer and fruit. Drizzle with glaze. Chill until serving. Serves 10-12
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