Strawberry Sparkle Cake

Cake:

15 egg whites      1 tsp. cream of tarter

1 ½ cups + 2T superfine sugar

1 cup cake flour      ¼ tsp. salt

1 tsp. vanilla

Filling:

One 3-ounce package strawberry gelatin

2 ½ cups boiling water

1 lb. package frozen strawberries

Icing:

1 ½ cups heavy cream      ¼ cup powdered sugar

Whole strawberries, for decorating

Directions:  

For the cake: Preheat the oven to 350 degrees. 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” layer from 

the top and set it aside. Cut around the cake 1” from the outer edge to 1” 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 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.

Comment:  From Pioneer Woman, so you know it is delicious!