STRAWBERRY SUNSHINE CAKE

 

  • Cooking Time: 50
  • Servings: 12-16
  • Preparation Time: 30

Ingredients

  • 1 cup egg whites (about 7)
  • 5 egg yolks
  • 1-1/2 cups sugar, divided
  • 2 tablespoons water
  • 1/2 teaspoon each almond, lemon and vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • FILLING:
  • 1 package (3 ounces) strawberry gelatin
  • 1 cup boiling water
  • 1/2 cup ice water
  • 1 pint fresh strawberries, sliced
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • Additional strawberries

Directions

  • Let egg whites stand for 30 minutes. In a large mixing bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored.
  • Gradually beat in 1/2 cup sugar. Stir in water and extracts. Sift flour twice; gradually add to yolk mixture and mix well (batter will be very thick).
  • In a large mixing bowl with clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold into egg yolk mixture just until blended.
  • Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets; smooth the top.
  • Bake at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
  • In a large bowl, dissolve gelatin in boiling water. Add ice water and stir. Place bowl in ice water for about 5 minutes or until slightly thickened. Fold in strawberries and 1/2 cup whipped topping.
  • Run a knife around side and center tube of pan. Split horizontally into three layers; place bottom layer on a serving plate. Spread with half of the gelatin mixture. Repeat.
  • Top with remaining cake layer. Frost top and sides with remaining whipped topping. Garnish with strawberries. Refrigerate leftovers.

Notes

With fluffy whipped topping frosting an a fresh strawberry filling and garnish, this impressive three-layer sponge cake is a scrumptious summer dessert For best results, be sure to slice it with a serrated knife

Author Credit: Taste of Home

© 2006-2014 BakeSpace, Inc. All Rights Reserved