Golden Sponge Cake with Creamy Filling

1. 1

   Mix and bake the cake as directed, using a 9 by 13-inch pan.

2. 2

   Cool and turn out from pan.

3. 3

   Using dental floss, slice cake in 2 lengthwise, so you have 2 layers.

4. 4

   In saucepan, combine the flour and milk.

5. 5

   Cook and stir until thick.

6. 6

   Set aside to cool.

7. 7

   In bowl combine sugar, salt, shortening, softened butter and vanilla.

8. 8

   Beat with electric mixer until fluffy, then add the cooled milk mixture and beat until fluffy.

9. 9

   Put half the cake in a 9 by 13-inch plastic keeper.

10. 10

    Spread all of filling over that, then top with the other half of the cake.

11. 11

    Cover with lid and store 1 or 2 days ahead.

12. 12

    Garnish with powdered sugar and mint before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.