- 1 cup egg whites (about 8)
- 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 each almond, lemon and vanilla extract
- 1 cup all-purpose flour
- 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 for garnish
- 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-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 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 sides of cake to remove. 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
"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."