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Taste of Home - Strawberry Sunshine Cake

 

 

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 all-purpose flour

 

1/2 teaspoon cream of tartar

 

1/2 teaspoon salt

 

Additional fresh strawberries

 

 

Filling 

 

150 g Strawberry Coating Juice

 

 

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. Run a knife around side and center tube of pan.

 

Split horizontally into two layers; place bottom

 

layer on a serving plate. Spread with Strawberry

 

Coating Juice. Top with remaining cake layer.

 

Frost top and sides with remaining whipped

 

topping. Garnish with strawberries.

 

Refrigerate leftovers. 

 

 

Yield: 12-16 servings