1 Recipe eggless sponge cake
1 pk Strawberry jelly
10 Fresh strawberries; (10 to
-15)
2 c Water paper
1 5″ x 6″ strip wax or thick
-butter
; paper
1/2 c Biscuits crumbled
Slice the cake in 3 horizontal parts. Take a bowl in which the cake
fits perfectly. (use the tin used for baking the cake).
Place the butter paper strip all along the inside border vertically.
Let the ends overlap. Place the lower part of the cake into the tin
keeping the butter paper strip up and around it.
Boil the water, add jelly crystals, stir and dissolve well. Put half
the mixture in the fill to chill. When thickened but not set, beat
with a spoon and pour on to the layer of cake in the tin.
Sprinkle a third of the biscuits crumbs on it. Place the centre layer
of cake on top.
Put in the chiller for jelly to set. Also place remaining jelly
mixture in freezer to thicken save 1 tbsp for top. Repeat as for
above. Cover with top layer of cake. Pour the remaining jelly (1
tbsp) over it, spread. Sprinkle remain crumbs, decorated with chopped
strawberries. Chill for the topmost layer to set.
To serve very carefully insert a wide spatula under the bottom layer.
Hold the butter paper tight around the cake and transfer to a cake
plate. Carefully peel off butter paper. Serve immediately with or
without vanilla ice-cream.
Serves-6
Making time -1 hour (excluding cake baking time)
Shelf life -2 days in chiller.
Yields
1 servings