Cooking Procedure Make the Sponge Cake by sifting the baking powder and 1 cup flour using a flour sifter. Set aside Put 4 egg yolks in a mixing bowl and then beat until texture becomes thick. Add-in 1/2 cup sugar gradually while beating the egg Slowly add the sifted flour and baking powder mixture. Mix the ingredients thoroughly. Combine 1 cup milk, butter, and vanilla extract in a sauce pan then cook until butter melts Pour the cooked mixture (milk, butter, vanilla extract) into the mixing bowl and mix with the existing concoction until evenly distributed Preheat the oven at 350 degrees Fahrenheit Pour the combined mixtures in a baking pan then bake for 23 minutes or until sponge cake is ready. Set aside. Make the simple syrup by heating a saucepan and placing 1/4 cup sugar. Add 1/4 cup of water immediately and cook until the sugar completely dissolves then let cool for a few minutes Pour the simple syrup on top of the sponge cake and thens spread. (I spread the syrup using a brush) Make the custard by combining 1/2 cup flour, 1 cup sugar, and 3 cups milk in a saucepan then cook while stirring until the mixture thickens Put half of the cooked mixture on the bowl where the 4 egg yolks are placed and then mix well Put everything back in the saucepan with the rest of the ingredients. Mix until texture is thick enough (this is now the custard) Apply the layer of custard evenly on top of the Sponge cake Drain the liquid concentrate from the fruit cocktail and set aside. Arrange all the fruits on top of the custard layer. Make sure to place them evenly Dilute the gelatin in 2 cups of water Heat the saucepan then pour the diluted gelatin and fruit cocktail concentrate and bring to a boil Immediately after boiling, turn off the heat and let cool down until temperature is a little above normal room temperature Pour the gelatin mixture on top of the fruit cocktail layer Refrigerate (preferably overnight) Serve chilled for dessert. Share and Enjoy!