Combine the eggs with sugar, beating until the mixture is light and airy and about 3x the size in volume. This will take roughly 10 minutes in a stand mixer, longer if using a hand mixer. Follow this video tutorial for tips on making a perfect sponge cake
Using a spatula, fold in the flour in small portions to keep the mixture light and airy. Grease a 9in.x13in. baking dish and pour the batter in.
Bake the cake at 350°F for 30 minutes. Once the cake is ready, a toothpick should come out clean from the center. Let the sponge cake cool to room temperature and poke holes in it with the bottom of a wooden spoon 1/2-inch apart. Prepare the jello according to the package instructions.
Once the jello fully cools to room temperature, pour the jello mixture over the cake and fill up all the holes. Frost the top of the cake with Cool Whip.
Let the cake rest in the refrigerator for at least a few hours before serving. Enjoy!
Notes:
If your sponge cake turns out flat, the egg and sugar mixture was most likely not beaten long enough. The batter should be roughly 3x the size in volume. This can take upwards of 15 minutes, so a stand mixer is best for the job. Another way to check for the correct consistency is by lifting the whisk attachment from the mixture, if the batter falls back in thick ribbons then it is ready.
A boxed cake mix can be used in place of sponge cake. If using cake mix, follow cake mix instructions, and then proceed with this recipe in step 3 (starting with poking holes in the cake).
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