Printable | Taste of Home

Strawberry Sunshine Cake

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

Printed from tasteofhome.com Oct 7, 2008

-----------------------Fold------------------------

Strawberry Sunshine Cake cont.

1 carton (8 ounces) frozen whipped topping, thawed, divided
Additional strawberries

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

Printed from tasteofhome.com Oct 7, 2008

Strawberry Sunshine Cake

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.