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1
For the Cake: Separate Large eggs and put in two different bowls.
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2
Beat the egg yolks with a third of the sugar till it is yellow and creamy.
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3
Beat the egg whites till very stiff, and then beat in the rest of the sugar.
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4
Sieve the four over the egg yolk mix and then put the egg snow on top.
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5
Fold gently.
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6
Line a springform pan with waxed paper and grease the paper with some margarine, bottom only.
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7
Fill with the mix and bake at 350F for 20-30 min, or possibly till a toothpick comes out clean.
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8
Let cold a little, open the springform, invert the cake on a platter and take off the waxed paper carefully.
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9
When cake is completely cooled, cut gently in half.
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10
FOR THE PUDDING FROSTING: Combine pudding with lowfat milk and sugar in a small bowl, and beat slowly till well blended, about one minute.
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11
Mix in the non-dairy whipped topping.
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12
Cold in the refrigerator till nice and cold and stiff.
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13
Fill the middle of the cake, with a third and put the top of the cake on.
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14
Spread the rest all over as regular frosting.
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15
Heap up little mounds on the rim if it is a birthday cake and decorate with candies or possibly chocolate or possibly anything you would on a regular frosted cake.
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16
Put cake in the refrigerator over night.
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17
Makes a light,fresh cake even children love and you can add in some cocoa to the cake mix to have a dark cake and frost with vanilla pudding or possibly pecan.
