Ingradient
sponge cake:
1 cup flour
1 tsp. baking powder
2 large eggs
1 cup sugar
1 cup milk
2 Tbsp. butter
1/2 tsp. vanilla extract
cake syrup:
1/4 cup sugar
1/4 cup water
custard
1 cup sugar
1/2 cup flour
3 cups milk
4 egg yolks
1/4 cup butter
1 tsp. vanilla extract
30 oz. can of fruit cocktail in heavy syrup
1 Tbsp. unflavored gelatin
Direction
To make the sponge cake:
Preheat oven to 350 degrees F. Grease and flour a rectangular glass baking pan (I used an aluminum pan because sometimes I forget to bring back my baking pans during potlucks or family gatherings). Sift the flour and baking powder together. Set aside. In a mixing bowl, beat the egg yolks until thick then slowly add the sugar. Continue mixing until light and fluffy. Gradually add the flour mixture.
In a saucepan, combine milk, butter and vanilla extract; cook just until the butter has melted. Slowly pour into the batter; mix until combined. Pour into prepared pan then bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool completely.
To make the cake syrup:
Place sugar and water in a saucepan; cook until the sugar has dissolved. Drizzle lightly over the sponge cake.
To make the custard:
In a saucepan, combine sugar, flour and milk. Cook in medium-high heat, whisking constantly, until it thickens. Pour some of the mixture over the egg yolks and mix together till combined. Add the egg yolk mixture to the saucepan. Cook for a few more minutes then remove from heat.
Stir in butter and vanilla extract. Pour over the sponge cake. Let cool.
Using a strainer or sieve, drain and reserve the syrup from the fruit cocktail in a medium bowl. Sprinkle the unflavored gelatin over the syrup. Let the gelatin “bloom” (absorb liquid and expand), about 1 to 2 minutes. Microwave for 30 seconds to 1 minute to melt the gelatin. Set aside. Arrange fruit cocktail over the cooled custard. Carefully pour the gelatin/syrup mixture over the fruit cocktail and custard.
Refrigerate for at least 2 hours before serving.