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    You are in: Home / Recipes / Strawberry Sunshine Cake Recipe
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    Strawberry Sunshine Cake

    1/2 Photos of Strawberry Sunshine Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    *Maggie*'s Note:

    I got this recipe out of a Taste of Home book last summer and I love this recipe. I made it for a BBQ and my daughter requested it as a birthday cake. I've also used strawberries and blueberries for 4th of July celebration. The recipe recommends slicing the cake with a serrated knife. To split the cake into three layers I use dental floss - Makes a nice clean cut.

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    Ingredients:

    Serves: 12-16

    Yield:

    cake

    Units: US | Metric

    CAKE

    FILLING

    Directions:

    1. 1
      In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form.
    2. 2
      Gradually add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form; set aside.
    3. 3
      In another bowl, beat egg yolks until slightly thickened, about 5 minutes.
    4. 4
      Gradually add remaining sugar, beating until thick and lemon-colored.
    5. 5
      Blend in water and extracts.
    6. 6
      Sift flour over batter; beat until smooth.
    7. 7
      Fold in egg whites just until blended.
    8. 8
      Spoon into an ungreased 10-inch tube pan.
    9. 9
      Cut through batter with a knife to removed air pockets; smooth the top.
    10. 10
      Bake at 325 degrees for 50-55 minutes or until cake springs back when lightly touched.
    11. 11
      Immediately invert pan; cool completely.
    12. 12
      In a large bowl; dissolve gelatin in bowling water. Add ice water and stir.
    13. 13
      Place bowl in ice water for about 5 minutes or until slightly thickened.
    14. 14
      Fold in strawberries and 1/2 cup of the whipped topping.
    15. 15
      Run a knife around the edges of pan to loosen cake.
    16. 16
      Split the cake horizontally into three layers (I use dental floss); place bottom layer on a serving plate.
    17. 17
      Spread with half of the gelatin mixture. Repeat with a layer of cake and then the remaining gelatin mixture. Top with remaining cake layer.
    18. 18
      Frost top and sides with remaining whipped topping. Garnish with strawberries.
    19. 19
      Store in refrigerator until ready to serve. Refrigerate leftovers.

    Ratings & Reviews:

    • on February 24, 2009

      55

      Being one of those people born with about half an ounce of patience, I normally detest making sponge cakes. BUT - this cake is WELL worth it. I am always fascinated when such simple ingredients combine to make something with such spectacular flavor. I may have to invest in a Valium prescription for the patience, but I'll be making this cake all summer long.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2008

      55

      I made this cake with the last of the summer strawberries and it is DIVINE! It is perfect for any event you might have. The flavor is just outstanding ~ I can't say enough good things about this cake. Thanks for posting a keeper! Made for PAC Fall 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2008

      55

      Refrigerate leftovers? What leftovers??? This cake is disappeared and I only had a chance to eat a small piece. I guess I will have to make it again, maybe on a day when nobody is home. I made this recipe as written and wouldn't change a thing. Thanks for posting. Made for PAC, Spring 2008

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Strawberry Sunshine Cake

    Serving Size: 1 (135 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 264.5
     
    Calories from Fat 60
    22%
    Total Fat 6.7 g
    10%
    Saturated Fat 4.7 g
    23%
    Cholesterol 69.1 mg
    23%
    Sodium 173.1 mg
    7%
    Total Carbohydrate 46.5 g
    15%
    Dietary Fiber 0.8 g
    3%
    Sugars 37.1 g
    148%
    Protein 5.2 g
    10%

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