Hot Milk Sponge Cake with Jersey Fresh Fruit

In a mixer bowl, beat eggs, add sugar gradually. Beat well. Add vanilla. Mix boiled milk and butter with flour and baking powder alternately. Beat well. Place mixture into two greased and floured 8-inch or 9-inch pans (round or square). Bake at 350 degrees for 27 - 30 minutes. Cool and cover until ready to serve with fresh fruit topping:

Jersey Fresh Fruit Topping

4 cups Jersey Fresh strawberries, peaches or blueberries
½ cup sugar
1 cup water

Place prepared fruit in a large bowl. Make a simple syrup by boiling together: one cup of water with ½ cup of sugar. Boil for 5 minutes. This is equivalent to a light syrup found in canned fruits.* Set aside and allow to cool well. Add syrup to fresh fruit, refrigerate for at least 4 hours. This allows the fruit to release its natural juices into the syrup. *If you like your fruit sweeter, use 1 cup of water to 1 cup sugar for a heavier syrup. Add fresh fruit topping to slices of cake. This cake absorbs fruit juices very well.

Contributed by: Judy Harch, Mullica Hill, NJ

Strawberry Charlotte Russe

12 ladyfingers, split 2 envelopes unflavored gelatin ½ cup cold water 4 large Jersey Fresh egg yolks ¾ cup sugar ¼ tsp salt 2 cups milk 2 tsp vanilla extract or ¼ cup dry sherry 2 cups heavy cream, whipped 1 cup Jersey Fresh strawberries, halved

Line the bottom and sides of an oiled 2½-quart mold or a 7-inch springform pan with split ladyfingers and set aside. Soften gelatin in cold water and set aside. Combine egg yolks, sugar, salt, and ¼ cup of the milk in top part of a double boiler. Heat remaining milk and gradually add to egg-yolk mixture. Stir and cook over hot water, do not boil, until the custard coats a metal spoon. Remove from heat and stir in softened gelatin. Add vanilla or sherry. Cool over ice water until the mixture begins to thicken. Fold in whipped cream. Pour mixture into prepared mold. Chill until firm and ready to serve. Unmold on a serving plate. Garnish as desired with Jersey Fresh strawberries and additional whipped cream put through a pastry tube. Makes approximately 10 servings.

Contributed by: Theresa Scafidi, Florence, NJ