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Strawberry Sunshine Cake Recipe
Strawberry Sunshine Cake Recipe photo by Taste of Home

Strawberry Sunshine Cake Recipe

Read Reviews (3)
3.67 3
Publisher Photo
"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."
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
MAKES: 12-16 servings

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 King Arthur Unbleached 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

Nutritional 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.

Directions

  1. 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).
  2. In a large 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Strawberry Sunshine Cake in Country Woman May/June 2001, p40

Nutritional 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.

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Strawberry Sunshine Cake(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 29, 2013

Epic fail! Cake sunk after cooling.

MY REVIEW
Reviewed Apr. 15, 2010

This cake brings together one of my all time favorite combo of flavors: vanilla, lemon, and almond extract. Deliciously light and refreshing! I used a buttercream frosting instead of the whipped topping with the same combination of extracts added in.

MY REVIEW
Reviewed Feb. 12, 2010

I made this recipe every time I made a sponge cake, and loved it. WELL... I lost the recipe, and tried all sorts of other sponge cake recipes, but never liked them. I decided to search for the recipe on tasteofhome.com, and found it. Can't wait to make it again!!

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