1 qt. fresh strawberries
3 kiwi
1 can pineapple chunks
1 pt. fresh bing cherries
1 pt. whipping cream
1 jar raspberry jam
2 lg. vanilla pudding recipes (make)

PLAIN SPONGE CAKE:

1 1/2 c. cake flour
1 1/2 tsp. baking powder
1 1/2 c. sugar
1/2 tsp. salt
6 eggs, separated
1/4 c. cold water
1 tsp. lemon rind
2 tsp. lemon juice
1 tsp. vanilla

Cake: Sift flour with baking powder, 3/4 cup sugar and salt. Put egg yolks in large mixing bowl. Add water, lemon rind and juice. Beat until very thick and fluffy on medium for 5 minutes. Add 1/2 cup sugar, then beat until very thick and spongy. Add vanilla.

Add flour mixture at low speed. Beat only enough to mix. Beat egg whites until very stiff but not dry. Add 1/4 cup sugar during beating. Fold egg whites into cake by hand. Bake in tube 10 inch cake pan, 325 degrees for 1 hour. Remove when cool.

Break cake into pieces. Can soak cake in sherry. Can also use angel food cake. Put together in 8 inch trifle bowl. Layer upon layer. Build sliced fruits upon sides and in middle of bowl. Put whipping cream on 2 layers at top. Decorate top of whipping with sliced strawberries, kiwi and cherries. Serve at table, excellent.