Midsummer Sponge Cake Recipe

Name: Midsummer Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large 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.
2
Bake at 375u00b0 for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 1 hour.
3
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 bowl, whisk the milk, vanilla and pudding mix for 2 minutes or until thickened; chill for 10 minutes. Fold in whipped topping.
4
For glaze, dissolve gelatin in boiling water. Add enough cold water to measure 1 cup. Chill for 15 minutes or until slightly thickened.
5
Cut cake in half horizontally. Place bottom layer on a serving plate. Tuck charms under edge of cake. Spread filling over cake layer; top with second cake layer and fruit. Drizzle with glaze. Chill until serving.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 eggs, 1-1/4 cups sugar, 1-1/4 cups all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Midsummer Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Midsummer Sponge Cake

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