1. Preheat oven to 350 degrees F. 2. In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well. 3. Add flour, then vanilla and mix well. 4. In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency. 5. Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula. 6. Bake at 350F degrees for about 20 minutes until tests done with a toothpick. 7. Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate. 8. Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time. 9. Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy! ---------------------------------------------------------------------------
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Ingredients
