Strawberry Sunshine Cake

Recipe by Maggie
READY IN: 1hr 20mins
SERVES: 12-16
YIELD: 1 cake




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