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Chocolate Sponge
Cake with Fresh Fruit

1 cup powdered sugar
4 eggs, room temperature
1 egg yolk, room temperature
1 tablespoon creme de cacao (substitue 1 teaspoon vanilla)
1/2 cup all-purpose flour
1/4 cup dutch process cocoa or unsweetened
1/8 teaspoon salt
2 tablespoons butter, melted

Topping

1 pint strawberries, hulled, cut in half
1 kiwi fruit, peeled, sliced 1/8 inch, cut in half
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1 (10-once) jar apple jelly, melted

Preparation

Heat oven to 375^o. Grease and flour 10-inch tart pan with removable bottom. Place pan on cookie sheet; set aside.

In large mixer bowl combine powdered sugar, eggs, egg yolk and creme de cacao. Beat at high speed, scraping bowl often, until mixture is very thick and double in volume (5 to 8 minutes). (Mixture should be light yellow and consistency of soft whipped cream).

In medium bowl stir together flour, cocoa and salt. By hand, gently stir flour mixture into egg mixture, 1/4 cup at a time, just until flour mixture disappears. Gently stir melted butter into batter.

Gently spoon batter into prepared pan. Bake for 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool completely.

To serve, decoratively arrange fresh fruit on top of cake. Drizzle melted jelly over top of cake and fruit.