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Strawberry Sunshine Cake

Strawberry Sunshine Cake
"With fluffy whipped topping frosting an a fresh strawberry filling and garnish, this impressive three-layer sponge cake is a scrumptious summer dessert," writes Rosemary Binette of Les Cedres, Quebec. "For best results, be sure to slice it with a serrated knife."
12-16 ServingsPrep: 30 min. Bake: 50 min. + cooling

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 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 bowl with clean beaters, beat the egg whites, cream of
  • tartar and salt until soft peaks form. Gradually add remaining
© Taste of Home 2013

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Strawberry Sunshine Cake (continued)

Directions (continued)

  • 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. Yield: 12-16 servings.
Nutrition Facts: 1 serving (1 slice) equals 193 calories, 4 g fat (3 g saturated fat), 66 mg cholesterol, 114 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013