Midsummer Sponge Cake

4 eggs
1 1/4 cups sugar
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup water
1 1/2 cups cold milk
1/2 teaspoon vanilla extract
1 package instant vanilla pudding mix (3.4 oz)
2 cups whipped topping
3 tablespoons lemon gelatin powder
1/2 cup boiling water
10 ribbons with small charms attached
assorted fresh fruit

In a mixing bowl, beat eggs until light and fluffy. Gradually beat in sugar until light and lemon colored. Combine flour and baking powder; add to egg mixture alternately with water, beating just until smooth. Pour into a greased and floured 10: springform pan. Bake at 375�F for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 1 hour. Carefully run a knife around edge of pan; remove sides.

Invert onto a wire rack. Remove bottom of pan; invert cake so that top is up. Using a sharp knife, split cake in half horizontally; set aside. For filling, in a mixing bowl, beat milk, vanilla and pudding mix for 2 minutes or until thickened; chill for 10 minutes. Fold in whipped topping.

For glaze, dissolve gelatin in boiling water. Add enough cold water to measure 1 cup. Chill for 15 minutes or until slightly thickened. To assemble, place bottom cake layer on a cake plate. Tuck charms under edge of cake. Spread filling over cake; top with second cake layer and fruit. Drizzle with glaze. Chill until serving.

Yield: 10-12 servings