Strawberry Sparkle Cake Recipe 455

Steps:

• 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.

Steps:

• Dissolve gelatin in water and add frozen block of strawberries, stirring to break up and mix berries.
• Cut a one inch layer from the top of cake and set aside. Cut around cake one inch from outer edge to one inch from bottom. Cut around cake one inch from inner edge to one inch from bottom. Gently remove the section of cake between the cuts, tearing it into small pieces. Fold pieces into strawberry mixture and pour it into cake shell. Place cake layer on top.
• Whip cream. Add sugar, vanilla and a few drops of food coloring. Spread over top and sides of cake. Decorate with whole strawberries, if desired. Refrigerate until served, at least one hour. Slice with a serrated knife.

Steps:

• Make the cake: 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 40 to 50 minutes in an unbuttered angel food cake pan. After the cake rises and begins to brown, cover with buttered paper. Remove the paper in the last 5 to 10 minutes. Set aside to cool completely, inverted on a bottle or jar that fits the cake pan. Make the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries. Make the icing: Whip the cream with the powdered sugar until thick. Assemble the cake: 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 top cake layer back on top and spread the icing all over the top and sides of the cake. Decorate with whole strawberries. Refrigerate for at least 1 hour before serving so the filling firms up. You'll have left over cake. Serve it at another dessert with just some berries and cream on top.

Steps:

• Remove top 2 inches of sponge cake in one slice. Cut a tunnel thru center of de-capitated cake. Remove the cake bits-by-bits and reserve in small bowl. Set aside.
• Dissolve Jell-O gelatin in 1 cup of hot water. Add frozen strawberries (chopped apart for quicker completion of final dessert)-to thoroughly dissolved Jell-O mixture. Add cake pieces to the strawberry Jell-O mixture and stir thoroughly to mix. Once prepared, return by spoonfuls to fill the "tunnel" in cake.
• Frost with Cool Whip or own prepared whipped cream topping.
• Refrigerate at least 1 hr before serving.