1 Video | Photo: Strawberry Sparkle Cake Recipe
Ingredients
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
Filling:
- One 3-ounce package strawberry gelatin
- 2 1/2 cups boiling water
- 1 pound package frozen strawberries
Icing:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- Whole strawberries, for decorating
Directions
For the cake: Preheat the oven to 350 degrees F. Beat the egg whites until frothy. Add the cream of tartar and beat until stiff. Sift the superfine sugar three times and add slowly to the egg whites.
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 14 reviews
By hdweholly
on January 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
great cake. made it for my sons 17 bday. everyone bragged on it. took to church dinner with same results.
By NJBLuv
Berkley, MA
on December 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I gave this recipe 5 stars because of its magnificent flavor, although I do believe the directions are wrong. I am an avid baker/cook. I instinctively knew that 2-1/2 cups of water PLUS the 1 lb. container of frozen strawberries would make it way to watery. I used the quick set method - 3/4 cup boiling water, 1/2 cold water abd the FROZEN strawberries. I used my potato masher to break up the frozen strawberries. Making the cake was super easy. Although angel cake never really rocked my world, this recipe was the BEST angel food cake I have ever eaten. The jello needs time to set up in the fridge until it can be scooped into the cake so it won't bleed. Other than a few minor changes in the recipe, the cake was fantastic. Thank you Ree for your delicious recipe. I LOVE watching your show and wish I could be out in the middle of nowhere sometimes. lol
By Lott
on November 30, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
ABSOLUTELY DELICIOUS & A BEAUTIFUL PRESENTATION. Our entire family loved this cake. Moist and a Wonderful burst of strawberry gelatin mix. Thank You, this will be a wonderful cake to serve for Christmas and Birthdays here on our cattle farm. Also, an accidental country girl from the city with a Ph.D. I would not trade my life with anyone.
Read all 14 reviews