Ingredients
1 recipe 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
Method
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.
