Strawberry Sunshine Cake Recipe

How to Make Strawberry Sunshine Cake

1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
2. 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.
3. Gradually add 1 cup granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.
4. Set aside.
5. In a separate bowl, beat 6 large egg yolks until pale and thick, about 5 minutes.
6. Gradually add 1 cup granulated sugar, beating until thick and lemon-colored.
7. Blend in 1/2 cup water, 1 teaspoon vanilla extract, and 1 teaspoon almond extract.
8. In a separate bowl, sift together 2 cups all-purpose flour and 2 teaspoons baking powder.
9. Gradually add the dry ingredients to the egg yolk mixture, beating until just combined.
10. Gently fold in the whipped egg whites until just blended.
11. Spoon batter into the prepared pan. Use a knife to gently cut through the batter to remove any air pockets.
12. Smooth the top of the batter.
13. Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
14. Immediately invert the pan onto a wire rack and let cool completely.
15. 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.
16. Add 1/2 cup boiling water and stir until gelatin is completely dissolved.
17. Stir in 1/2 cup ice water until slightly thickened.
18. Gently fold in 2 cups sliced fresh strawberries and 1/2 cup whipped topping.
19. Once the cake is completely cool, run a knife around the edges of the pan to loosen the cake.
20. Carefully slice the cake horizontally into three even layers using dental floss.
21. Place the bottom layer on a serving plate.
22. Spread half of the gelatin mixture evenly over the bottom layer.
23. Top with the second cake layer, and spread with the remaining gelatin mixture.
24. Top with the final cake layer.
25. Frost the top and sides of the cake with the remaining whipped topping (approximately 2 cups).
26. Garnish with fresh strawberries.
27. Refrigerate for at least 2 hours before serving.