eggless sponge cake
1 packet strawberry jelly
10-15 fresh strawberries
2 cups water paper
15" x 6" strip of wax or thick butter paper 1/2
cup 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.
Making time -1
hour (excluding cake baking time)
Shelf life -2 days in chiller.