👩🍳 Method
1. Bake the sponge
Preheat oven to 180°C (350°F).
Beat eggs with sugar until fluffy.
Gently fold in flour, baking powder, and salt.
Spread into a lined 9×13-inch pan and bake 20 minutes until golden. Let cool.
2. Prepare the pudding cream
Cook pudding powder with milk and sugar until thick. Let cool slightly.
Beat butter until creamy, then gradually add pudding. Mix until smooth.
3. Make the apple jelly layer
Cook diced apples with sugar and lemon juice for 5 minutes until slightly soft.
Dissolve red jelly powder in hot water (per packet instructions).
Stir apples into jelly and let cool until it begins to set.
4. Assemble the cake
Place sponge on serving tray.
Spread pudding cream evenly.
Spoon over apple jelly mixture, creating a “chessboard effect” with the red cubes.
Prepare clear jelly, cool slightly, then pour over the cake to seal the top.
5. Chill & serve
Refrigerate at least 3–4 hours (best overnight).
Slice into squares to reveal the chessboard pattern.
🌟 Serving Tip
Serve chilled with a dollop of whipped cream. Perfect for birthdays, Sunday coffee tables, or anytime you want a dessert that looks as stunning as it tastes.
