Strawberry Sunshine Cake
photo by Proud Veterans wife
- Ready In:
- 1hr 20mins
- 1 cup egg white (about 7)
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon salt
- 1 1⁄2 cups sugar, divided
- 5 egg yolks
- 2 tablespoons water
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon lemon extract
- 1⁄2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 (3 ounce) package strawberry gelatin
- 1 cup boiling water
- 1⁄2 cup ice water
- 1 pint fresh strawberries, sliced
- 1 (8 ounce) carton frozen whipped topping, thawed and divided
- 1 pint fresh strawberries, for garnishment (optional)
- 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.
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.
An OUTSTANDING cake & so full of flavor! Served it with a side scoop of strawberry-swirled vanilla ice cream & a VERY SMALL drizzle of chocolate syrup! (Chocoholics do that kind of thing, you know!) I, too, enjoyed the blend of flavorings used ~ Well chosen! Thanks for posting such a great recipe! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
Made for PAC Spring 08 LOVED LOVED LOVED!! My family just RAVED about this one. It took a bit of time and effort but was really worth the wait! It tastes similar to strawberry short cake. I loved the extracts in the cake. I'm really not a huge angle food cake fan but this was really delicious. The cool whip frosting is a bit messy but DH said it's a must! I tried the floss thing and that didn't work because the cake is so spongy. A bread knife worked perfect. Thanks so much will be making again for sure!
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RECIPE SUBMITTED BY
Mother of 3 great kids - 17, 15 and 13 months! Yes I am a little crazy. I recently learned to cook when my mom was diagnosed with Breast Cancer in 2001(whom we recently lost this past October 2007). <img src="http://i4.photobucket.com/albums/y120/peacefulnightdove/stpatchallenge.jpg" border="0" alt="Photobucket"> <a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish2.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish2.jpg" border="0" alt="Recipezaar Challenge 2008"></a>