Use room temperature eggs. Room temperature eggs will help you get the fluffy, airy texture you want in a sponge cake. Make sure to beat the egg and sugar mixture for at least 10 minutes on medium-high speed, until thick ribbons form.
Fold in the flour gradually. To keep the batter light and airy, fold the flour in slowly and gradually with a baking spatula. If you mix it too vigorously, the cake will fall flat.
Use boxed cake mix in a pinch. To simplify the process you can use the boxed cake mix, although we love to use a good, old-fashioned homemade sponge cake recipe.
Adjust the jello color and flavor for each event. This cake can be prepared for everything from Christmas (think: raspberry or cherry jello and green sprinkles on top) to a casual springtime BBQ (think: lemon and lime jello and fresh fruit on top!). There are endless combinations you can play around with – go wild!
Whip up homemade whipped cream instead. Make a quick homemade whipped cream if you don’t like Cool Whip. To do so, whip 1 cup of extra cold heavy whipping cream in a stand mixer with a little sugar and a teaspoon of vanilla extract until light and fluffy.
For best results, let the cake rest overnight in the refrigerator. While you can get away with a 2 hour set in the fridge, an overnight rest is best. This allows the cake to get super moist and develop its flavors.
6 eggs, room temperature
1 cup white sugar
1 cup flour
6 oz strawberry jello package
2 cups Cool Whip
Instructions
Continued on next page (page 3)
ADVERTISEMENT
