Strawberry Sparkle Cake
- For the cake
- 15 egg whites
- 1 teaspoon cream of tartar
- 1 1/2 cups plus 2 tablespoons caster sugar
- 1 cup flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the filling
- One 3-ounce package strawberry gelatine
- 2 1/2 cups boiling water
- 1 pound package frozen strawberries
- For the icing
- 1 1/2 cups double cream
- 1/4 cup powdered sugar
- Whole strawberries, for decorating
For the cake: Preheat the oven to 175°C. Beat the egg whites until frothy. Add the cream of tartar and beat until stiff. Sift the caster 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.