CAKES MADE WITH YELLOW SPONGE CAKE: For an unusual and refreshing cake to serve in the summer time, you cannot go wrong with this.

SAGO JELLY CAKE:

 

 

 

1 sponge cake, see recipe for basic yellow sponge cake

jello filling:

    1 small box of orange jello powder                        

    1 cup boiling water

    1 tbsp. sugar

sago pudding:

    ½ cup each sugar  & sago                                                               

    1 cup water

    1 egg

    ½ cup milk                                                              

    ½ tsp. vanilla extract

    ¼ cup cornstarch mixed with  1/2 cup cold water                                                   

topping:                      

    1 cup whipping cream                                                        

    2-3 tbsp. icing sugar

    ½ tsp vanilla extract                                                

    1 peach, peeled and stoned

 

 

 

Slice sponge cake horizontally into 2 halves. Put the bottom half back into the spring-form pan lined with waxed paper.

 

To make sago pudding:  Soak sago with enough cold water to cover for 30 minutes. Drain and put aside. In a saucepan over high heat, bring 1 cup water to a boil. Add sago and cook, covered, at medium heat until it becomes transparent. In a bowl, beat egg until smooth; then add in milk, vanilla, sugar, and mix well. Add this mixture into cooked sago in the pan. Continue cooking at medium-high heat for 5 minutes more. Add in cornstarch solution. Continue cooking, stirring frequently, until mixture comes to a boil and thickens. Transfer sago mixture to a bowl and cool completely.

 

Spoon half of sago mixture over the bottom layer of sponge cake. Top with the top layer; then pour the rest of the sago mixture over it. Refrigerate cake for at least 2 hours to set.

 

Meanwhile, dissolve jello powder in boiling water, stirring constantly to dissolve. Add sugar and mix in. Set aside to cool until half set.

 

When sago is firm, pour half-set jelly over it. Return to refrigerator and chill until jelly is firm.

 

When filling is set and firm, take cake out of spring-form pan and set it on a serving platter. Arrange sliced peaches decoratively over cake. Whip cream until soft peaks form, add sugar and continue whipping until stiff. Fill a pastry bag, with ½-inch star nozzle attached, with whipped cream; and pipe rosettes or other decorative patterns on the cake. Chill well before serving.