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1
For the cake: Seperate eggs and put in two different bowls.
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2
Beat the egg yolks with a third of the sugar until it is yellow and creamy.
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3
Beat the egg whites until very stiff, and then beat in the rest of the sugar.
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4
Sieve the four over the egg yolk mixture 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 mixture and bake at 350 degrees to 20-30- minutes, or until a toothpick comes out clean.
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8
Let cool 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 frosting: Combine pudding with milk and sugar in a small bowl, and beat slowly until well blended, about one minute.
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11
Fold in the non-dairy whipped topping.
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12
Cool in the refrigerator until nice and cool 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, Heap up little mounds on the rim if it is a birthday cake and decorate with candles or chocolates or anything you would on a regular frosted cake.
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15
Put cake inthe refrigerator over night.
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16
Makes a light, fresh cake even children love and you can add come cocoa to the cake mix to have a dark cake and frost with vanilla or pecan pudding.
