Strawberry Sparkle Cake
- 15 egg whites
- 1 teaspoon cream of tarter
- 1 1/2 cups plus 2 tablespoons superfine sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- One 3-ounce package strawberry gelatin
- 2 1/2 cups boiling water
- 1 pound package frozen strawberries
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- Whole strawberries, for decorating
Sift the cake flour and salt five times, and then fold slowly into the egg whites. Sprinkle in the vanilla and fold.
Bake for 35 to 45 minutes in an unbuttered angel food cake pan.
Set aside to cool completely, inverted on a bottle or jar that fits the cake pan.
For the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries.
For the icing: Whip the cream with the powdered sugar until thick.
To assemble: Place the cake, wide-side down, on a serving plate. Cut a 1-inch layer from the top and set it aside. Cut around the cake 1 inch from the outer edge to 1 inch from the bottom. Cut around the cake 1 inch from the inner edge to 1 inch from the bottom.
Gently remove the section of cake between the cuts and pour in the strawberry mixture.
Place the cake layer back on top and spread the icing all over the top and sides of the cake. Decorate with whole strawberries.
Refrigerate for 1 hour before serving.