1 teaspoon vanilla
Whipped cream or whipped topping
Whole strawberries
TO MAKE MOCK SPONGE CAKE
Beat eggs, sugar, salt and vanilla until very light. Melt butter in hot milk; cool. Combine with egg mixture. Sift together flour and baking powder and add gradually to liquid mixture. Pour into greased and floured 13 x 9-inch pan. Bake in 350 degree oven for 25 to 35 minutes until cake tests done. Cool.
TO MAKE TOPPING
Dissolve gelatin in hot water. Add cold water and strawberries. Chill until partially set.
Cube mock sponge cake and place in a deep dish and add topping mixture. Chill until firm.
TO MAKE VANILLA PUDDING
Mix cornstarch, sugar and salt together in the top of a double boiler. Combine with cold milk. Gradually add hot milk. Cook in double boiler, stirring until thick. Cover and cook 15 to 20 minutes. Add vanilla. Cool.
Pour the cooled pudding mixture on the set gelatin. Chill until firm.
When nearly ready to serve, swirl on whipped cream or whipped topping. Top with fresh whole strawberries.
NOTES: If you use frozen strawberries in their own syrup then do not add 1/2 cup water when making topping for trifle.
It is a Pennsylvania Dutch custom to put the dessert on the table at the beginning of the meal. This one looks so pretty in a crystal bowl.