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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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With fluffy whipped topping frosting an a fresh strawberry filling and garnish, this impressive three-layer sponge cake is a scrumptious summer dessert, writes Rosemary Binette of Les Cedres, Quebec. For best results, be sure to slice it with a serrated knife. Ingredients:
1 cup egg whites (about 7) |
5 egg yolks |
1-1/2 cups sugar, divided |
2 tablespoons water |
1/2 teaspoon each almond, lemon and vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon cream of tartar |
1/2 teaspoon salt |
filling: |
1 package (3 ounces) strawberry gelatin |
1 cup boiling water |
1/2 cup ice water |
1 pint fresh strawberries, sliced |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
additional strawberries |
Directions:
1. Let egg whites stand for 30 minutes. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in water and extracts. Sift flour twice; gradually add to yolk mixture and mix well (batter will be very thick).
2. In a large bowl with clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold into egg yolk mixture just until blended.
3. Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets; smooth the top. Bake at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
4. In a large bowl, dissolve gelatin in boiling water. Add ice water and stir. Place bowl in ice water for about 5 minutes or until slightly thickened. Fold in strawberries and 1/2 cup whipped topping.
5. Run a knife around side and center tube of pan. Split horizontally into three layers; place bottom layer on a serving plate. Spread with half of the gelatin mixture. Repeat. Top with remaining cake layer. Frost top and sides with remaining whipped topping. Garnish with strawberries. Refrigerate leftovers. Yield: 12-16 servings.
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