Strawberry Sparkle Cake

This cake turned out to be delish! It does take a little while to make, but with a little planning it can be a snap and would make a great addition to an Easter table. I found it originally on The Pioneer Woman, but once I started making it, I also started tweaking a bunch of little things here and there. Enjoy!

WARNING: When serving this cake, please, for your safety be careful!!! People seem to get a little crazed when eating it and will shower you with hugs, laughter, tears, and demands for the recipe!

You'll need:

Cake:

15 egg whites, room temperature

1 t. cream of tarter

1 1/2 cup sugar, sifted four times

1 cup flour

2 T. cornstarch

1/4 t. salt

1 t. vanilla

Filling:

1 (3 oz.) package strawberry jello

2 cups water, boiling

1-pound frozen sliced strawberries

Topping:

1 (8 ounce) tub Cool Whip

Start by sifting the flour, cornstarch, and salt together four or five times. Set aside.

In a large bowl, separate the egg whites from the yolks.

Be sure to not throw away the yolks! You can use an ice cube tray to freeze them separately or use them in French Toast.

In a large mixer, beat the egg whites until they're foamy or frothy, they should still be mostly liquid with a lot of bubbles on top.

Once the whites are foamy, add the cream of tarter.

And beat them on high until they're stiff… 

Like this! 

With the mixer on low, gently sprinkle in the sifted sugar.

Once the sugar has been added, you can gently fold in the sifted flour mixture.

Add the vanilla.

Pour the batter into a very clean (and not-greased!) bundt pan. Bake at 350* for 35 - 45 minutes. Be sure to leave the oven door closed while baking!

Meanwhile, you can whip up the filling. Start by mixing the jello powder and boiling water together in a bowl.

Once jello powder is dissolved, stir in the strawberries gently. Set this in the fridge to thicken.

By now, the cake should be done, let it cool upside down on a wine, vinegar, or olive oil bottle. Place it gently onto a wire rack when cooled.

Now here's my favorite part! Cut the top 1-inch of the cake off and set aside.

About 1-inch from the outside edge, make a cut all the way around the cake. Don't cut through the bottom, just cut down an inch or so.

Cut another circle about 1-inch closer to the center of the cake. Follow the same instructions as before.

Use your fingers to gently pull the cake out from between your two cuts and create a "trench".

This is what it should look like at this stage.

Here's your filling that's now thick…

Gently spoon filling into the trench and fill it until it's level with the rest of the cake.

Gently place the "lid" back on the cake. Set it in the fridge for a couple of hours, or if you're in a hurry, set it in the freezer for around 45 minutes to an hour.

Once it's cooled, pull out your tub of Cool Whip and place several big ol' dollops on the cake.

Use a knife and spread the Cool Whip around until the entire cake as been liberally frosted. (You may not use all of the topping.)

Slice and serve with a couple of fresh strawberries and a smile!

Enjoy and Happy Easter!

Ashleigh

Copy, Paste, and Print for the recipe below:

Strawberry Sparkle Cake

(prairiegalcookin.blogspot.com)

This cake turned out to be delish! It does take a little while to make, but with a little planning it can be a snap and would make a great addition to an Easter table.

WARNING: When serving this cake, please, for your safety be careful!!! People seem to get a little crazed when eating it and will shower you with hugs, laughter, tears, and demands for the recipe!

You'll need:

Cake:

15 egg white, room temperature

1 t. cream of tarter

1 1/2 cup sugar, sifted four times

1 cup flour

2 T. cornstarch

1/4 t. salt

1 t. vanilla

Filling:

1 (3 oz.) package strawberry jello

2 cups water, boiling

1-pound frozen sliced strawberries

Topping:

1 (8 ounce) tub Cool Whip

- Preheat oven to 350*

- Start by sifting the flour, cornstarch, and salt together four or five times. Set aside.

- Separate the egg whites and yolks. 

- Beat the egg whites on high until foamy and then add the cream of tarter.

- Continue to beat on high until the whites form stiff peaks.

- With the mixer on low, sprinkle in the sugar gently.

- After sugar is mixed in, gently fold in the sifted flour mixture. 

- Stir in the vanilla.

- Slowly pour the batter into a ungreased (and very clean) bundt pan and bake for 35 - 45 minutes.

- While cake is baking, make the filling by combining the boiling water and jello powder in a large bowl.

- Once powder is dissolved, stir in the sliced, frozen strawberries. Set in the fridge to thicken.

- When the cake is done baking, pull it out and immediately set it upside down on a wine, vinegar, or olive oil bottle to cool.

- Once cooled, place it gently onto a wire rack and slice the top 1-inch of the cake off. Set it aside carefully.

- Use a sharp knife to cut a circle 1-inch away from the outside edge of the cake. Cut down an inch or so.

- Cut another circle 1-inch away from the first, following the same instructions.

- Use your fingers to pull the cake out from inside the two circles to create a "trench".

- By now the filling should be thick and you can gently spoon it into the trench. Fill the trench until the cake and filling is level all the way across.

- Gently place the "lid" back on the cake and set in the fridge for a few hours or in the freezer for 45 minutes to an hour. (I left mine in the fridge overnight.) 

- After the cake has cooled, place a bunch of big ol' dollops of Cool Whip on the cake and use a knife to spread it until the cake is completely covered.

- Serve with fresh strawberries and a smile!

Enjoy!