This plain sponge base can take all your refrigerator cakes to the next level by simply changing the topping. Use it in layers, too.
INGREDIENTS:
For the Cake Base
Set A:
1 cup cake flour
2 tsp. baking powder
1 tsp. salt
Set B:
1/4 cup Canola Oil
3/4 cup granulated sugar
4 whole eggs
1/4 cup water
1 tsp. vanilla extract
For the Custard
INGREDIENTS:
3 cups full cream milk
1/2 cup sugar
3 whole eggs
4 Tbsp. cornstarch
1 tsp. vanilla
For the Fruit Jelly
INGREDIENTS:
2 Tbsps. unflavored gelatin
1/2 cup hot water
1/4 cup granulated sugar
1 can fruit cocktail (500 grams)
PROCEDURE:
For the Cake Base
A. Sift the Set A ingredients into a bowl and mix everything.
B. Combine all Set B ingredietnts and beat until frothy and sugar is dissolved. Sift in the Set A mixture and fold in to combine. Be careful not to deflate the sponge. Pour into a greased rectangular pan, then bake. To check doneness, insert a toothpick to check if it comes out clean.
For the Custard
Blend everything in a saucepan. Turn on heat to low, stir constantly until thick and creamy. Pour over sponge cake and spread evenly.
For the Fruit Jelly
Dissolve the gelatin and sugar in hot water and add to the fruit cocktail. Mix to combine. Pour over the set custard and chill to set before serving.