Ingrédients pour Strawberry Sunshine Cake
- Egg White
- 1/2 teaspoon cream of tartar
- pinch of salt
- 2 cups granulated sugar
- 6 large egg yolks
- 1/2 cup water
- Almond Extract
- Lemon Extract
- Vanilla Extract
- All Purpose Flour
- Strawberry Gelatin
- Boiling Water
- 1/2 cup ice water
- Fresh Strawberries
- Frozen Whipped Topping
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Comment préparer Strawberry Sunshine Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large mixing bowl, beat 6 large egg whites with 1/2 teaspoon cream of tartar and a pinch of salt until soft peaks form.
- Gradually add 1 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
- Set aside.
- In a separate bowl, beat 6 large egg yolks until pale and thick, about 5 minutes.
- Gradually add 1 cup granulated sugar, beating until thick and lemon-colored.
- Blend in 1/2 cup water, 1 teaspoon vanilla extract, and 1 teaspoon almond extract.
- In a separate bowl, sift together 2 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the egg yolk mixture, beating until just combined.
- Gently fold in the whipped egg whites until just blended.
- Spoon batter into the prepared pan. Use a knife to gently cut through the batter to remove any air pockets.
- Smooth the top of the batter.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately invert the pan onto a wire rack and let cool completely.
- While the cake cools, prepare the gelatin filling: In a large bowl, sprinkle 1 packet (1/4 ounce) unflavored gelatin over 1/4 cup cold water. Let stand for 1 minute.
- Add 1/2 cup boiling water and stir until gelatin is completely dissolved.
- Stir in 1/2 cup ice water until slightly thickened.
- Gently fold in 2 cups sliced fresh strawberries and 1/2 cup whipped topping.
- Once the cake is completely cool, run a knife around the edges of the pan to loosen the cake.
- Carefully slice the cake horizontally into three even layers using dental floss.
- Place the bottom layer on a serving plate.
- Spread half of the gelatin mixture evenly over the bottom layer.
- Top with the second cake layer, and spread with the remaining gelatin mixture.
- Top with the final cake layer.
- Frost the top and sides of the cake with the remaining whipped topping (approximately 2 cups).
- Garnish with fresh strawberries.
- Refrigerate for at least 2 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
148g
Fat
23g
Carbs
15g
