source: My mom used to make this one, and I to this day love it. You can of
course,use an angelfood or white pre made cake if you need a short cut, but this
cake made this way is unbelievably good if you have the inclination and the
time.
Beat egg whites, cream of tartar and salt until soft peaks form.
Gradually add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks
form; set aside.
In another bowl, beat egg yolks until slightly thickened, about 3-5 minutes.
A little at a time, add remaining sugar, beating until thick and lemon-colored.
Gently add water and extracts.
Sift flour over batter; beat until smooth.
Fold in egg whites just until blended.Do not beat.
Spoon into an ungreased 10-inch tube pan.
Cut through batter with a wooden skewer, or a butter knife to removed air
pockets; smooth the top.
Bake at 325 degrees for 50-55 minutes or until cake springs back when lightly
touched. Immediately invert pan; cool completely.
In a large bowl; dissolve gelatin in bowling 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 of the whipped topping.
Run a knife around the edges of pan to loosen cake.
Split the cake horizontally into three layers (I like to use dental floss);
place bottom layer on a serving plate.
Spread with half of the gelatin mixture. Repeat with a layer of cake and then
the remaining gelatin mixture. Top with remaining cake layer.
Frost top and sides with remaining whipped topping. Garnish with strawberries
JUST before SERVING.
Store in refrigerator, covered in a cake dome, until ready to serve.
Refrigerate leftovers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 117 | ||
Calories from Fat: 31 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 65.8mg | 20 % | |
Sodium 5395.3mg | 186 % | |
Potassium 118.7mg | 3 % | |
Total Carbohydrate 17.2g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 16.3g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 117
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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