- 30 mins
- 140 mins
Ingredients
- Cake:
- 15 egg whites
- 1 teaspoon cream of tarter
- 1 1/2 cups plus 2 tablespoons superfine sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Filling:
- One 3-ounce package strawberry gelatin
- 2 1/2 cups boiling water (see below)
- 1 pound package frozen strawberries
- Icing:
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- Whole strawberries, for decorating
- Read more at: http://www.foodnetwork.com/recipes/ree-drummond/strawberry-sparkle-cake-recipe/index.html?oc=linkback
Preparation
Step 1
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.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/strawberry-sparkle-cake-recipe/index.html?oc=linkback
I gave this recipe 5 stars because of its magnificent flavor, although I do believe the directions are wrong. I am an avid baker/cook. I instinctively knew that 2-1/2 cups of water PLUS the 1 lb. container of frozen strawberries would make it way to watery. I used the quick set method - 3/4 cup boiling water, 1/2 cold water abd the FROZEN strawberries. I used my potato masher to break up the frozen strawberries. Making the cake was super easy. Although angel cake never really rocked my world, this recipe was the BEST angel food cake I have ever eaten. The jello needs time to set up in the fridge until it can be scooped into the cake so it won't bleed. Other than a few minor changes in the recipe, the cake was fantastic. Thank you Ree for your delicious recipe. I LOVE watching your show and wish I could be out in the middle of nowhere sometimes. lol
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/strawberry-sparkle-cake-recipe/reviews/index.html?oc=linkback