Strawberry Filled Cake
My mom used to make this cake, and I still love it today. You can use a store-bought angel food or white cake as a shortcut, but making the cake from scratch is unbelievably good if you have the time.
My mom used to make this cake, and I still love it today. You can use a store-bought angel food or white cake as a shortcut, but making the cake from scratch is unbelievably good if you have the time.
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons water
- 1 cup all-purpose flour
- 1 cup boiling water
- 1/2 teaspoon almond extract
- 1/2 teaspoon cream of tartar
- 5 egg yolks
- filling
- 1/2 cup ice water
- 1 cup egg whites
- 1 1/2 cups sugar divided
- 1/2 teaspoon almond or coconut extract
- 3 ounce strawberry jello
- 1 pint fresh strawberries chopped chunky
- 8 ounce frozen whipped topping thawed and divided
- 1 pint fresh strawberries to top cake
- Carbohydrate 17.2237755113852 g
- Cholesterol 65.839745231 mg
- Fat 3.4826566795723 g
- Fiber 0.971538335721959 g
- Protein 4.36549649728395 g
- Saturated Fat 2.12309566120145 g
- Serving Size 1 1 Serving (116g)
- Sodium 5395.29596706526 mg
- Sugar 16.2522371756633 g
- Trans Fat 0.241656324788654 g
- Calories 117 calories
Step-by-step
- 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.
Scanning the ingredients reveals standard baking components, but nothing warns you about the fragility of an ungreased tube pan. Foam cakes rely entirely on friction to climb the metal walls during baking, meaning greasing the surface will cause the batter to slide back down and collapse.
Achieving a proper crumb structure requires strict adherence to folding techniques. When incorporating whipped egg whites into the yolk batter, use a wide spatula to cut down the center and sweep around the bowl, preserving the trapped air that gives the cake its lift. Overbeating at this final stage deflates the foam instantly, yielding a dense, rubbery sponge instead of a buoyant one.
Bake the batter at 325 degrees Fahrenheit for 50 to 55 minutes until the surface springs back from a light touch. Immediate inversion upon removal from the oven is non-negotiable; hanging the pan upside down on a bottleneck or funnel prevents the cooling interior from pulling inward under its own weight. Slicing the cooled cake horizontally into three even tiers requires a steady hand, though wrapping unflavored dental floss around the circumference and pulling the ends tight creates a clean cut without tearing the crumb.
