- 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
- 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
- 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 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.
Reviews forStrawberry Sunshine Cake
"This is one of my most asked for cakes. I enjoy making it because it doesn't take that many ingredients and isn't that time consuming. Some suggestions for those of you that this cake did not work for:1. Ensure that there are no egg yolks in your whites, or they won't whip to the appropriate consistency. Also, only whip the eggs whites to medium peaks, so you have a safe guard during the folding in process. If you over whip them they will fall, and your cake won't rise, and will be tough.2. Do NOT open the oven during baking, or walk heavy in the kitchen. This is an aerated cake. It rises because of the air incorporated into it. If you are constantly opening and closing the oven the temperature changes and causes the are to leak out. If you are stomping around, it will fall due to vibrations.3. As soon as it comes out of the oven, turn the pan over onto a plate. This will allow it to stay upright, as well as, come out of the pan easier. You have to go around it with a knife, but it should pull away from the pan easily.I hope those tips help and you enjoy making this cake as much as I do!"
"Epic fail! cake sunk after cooling."
"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."