For those of you who read about my favorite birthday cake here and demanded a recipe, here it is:

We figured out which one it was by the telltale Jell-o splatters on the back. With red and green Jell-o, this also makes a nice holiday cake. It makes me happy to think of some of you folks out there celebrating with Mom’s signature treat. And, if you are like Matthew and have trouble decrypting Mom’s not-entirely-intuitive directions, I have translated them below. And in case you’re worried, it isn’t as difficult to make as the directions make it seem (just ask Matthew):

INGREDIENTS:

1t lemon rind
1C sugar
6 eggs
1/4C boiling water
1T lemon juice
1C cake flour
1 1/2t baking powder
1/4t salt
2 large packets Jell-o in contrasting colors
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whipping cream
strawberries
kiwis

DIRECTIONS:

1. Grate lemon rind and stir into sifted sugar.
2. Separate eggs.
3. Beat egg yolks until light.
4. Gradually mix sugar mixture into egg yolks.
5. Beat in boiling water.
6. Let mixture cool. When cool, beat in lemon juice.
7. In a separate container, sift cake flour, baking powder and salt together.
8. Add sifted ingredients to yolk mixture. Stir until blended.
9. In a separate container, whip egg whites until stiff.
10. Fold egg whites lightly into batter.
11. Grease and flour two 8″ or 9″ round pans (or equivalent)
12. BAKE AT 350º FOR 30 MINUTES. Top will be lightly browned.
13. Allow to cool and remove from pans.

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1. Mix each box of Jell-o according to instructions on the box, EXCEPT ONLY USE HALF AS MUCH WATER (this is Matthew’s modification).
2. Make a bunch of little holes in the sponge cake using a toothpick or (if you’re from a half-japanese sort of family) a chopstick.
3. Pour one Jell-o mixture over one cake, and the other over the other cake.
4. Put cakes in refrigerator to jell (gel? jel?).

—

1. Frost with lightly sweetened whipped cream and top with fresh strawberries and kiwi slices.
2. Smile, cuz your mama loves you.