CAKES MADE WITH YELLOW SPONG CAKES: This is a nice and light cake that makes an excellent summer-time dessert.

STRAWBERRY JELLY CREAM CAKE:

 

 

 

 

1 sponge cake, see recipe for basic yellow sponge cake

filling:

    1 tbsp. unflavoured gelatine                                   

    ½ cup cold water

    1 small box strawberry jello powder                       

    1 ¼ cups boiling water

    1/4 cup sugar                                                          

    8 oz fresh strawberries

topping:

    2 cups whipping cream                                           

    4 tbsp. icing sugar

    ½ tsp vanilla extract

 

 

 

 

Split sponge cake into 2 layers. Put bottom layer back into an 8-inch spring-form pan lined with waxed paper.

 

To make filling:  Sprinkle unflavoured gelatine into ½ cup of cold water in a small bowl set in a pan of hot water; stirring to dissolve. 

 

In a saucepan, dissolve strawberry-flavoured jello powder in 1½ cups of boiling water. Add sugar, and stirring to dissolve.  Remove from heat and add in gelatine mixture, stirring well to combine. Let it sit at room temperature until starting to set.

 

Meanwhile, wash and hull strawberries and slice them. Add strawberries into half-set gelatine-jello mixture. 

 

Whip cream until soft peaks, add sugar and whip till stiff. Spoon ¾ cup of whipped cream into gelatine mixture.  Refrigerate gelatine mixture until almost set, but still workable. Spread half of the jello-cream mixture onto sponge cake in the pan. Top this with the other half of sponge cake; and the rest of cream-gelatine mixture. Return cake to fridge, and refrigerate until firm.

 

When cake filling is set and firm, take it out of the spring-form pan and place it on a serving platter.  Fill a pastry bag, with a ½-inch star nozzle attached, with the rest of the whipped cream and decorate cake in an attractive pattern.   Refrigerate until ready to serve.