Saturday, December 13, 2014

Strawberry Sparkle Cake


 Angle Food Cake
15 whole Egg Whites, Must be At Room Temperature
1 tsp of Cream Of Tartar
1 and 1/2 cup + 2 Tbsps Sugar, Sift it 3 times
1 cup of Flour
1/4 tsp of Salt
1 tsp of Vanilla

The Filling
1 package (3 ounces) of Strawberry Jello
2 and 1/2 cups of Boiling Water
About 1 lb of Frozen Strawberries, Sliced.

The Icing
1 and 1/2 cup of Heavy Cream
2 Tbsp of Sugar

- Preheat the oven to 350 degrees.

- Mix the flour and salt together and and sift about five times. Set the mixture aside.

- Beat the egg whites until they have lots of bubbles but still seam more liquidy and a bit loose. Add the cream of tartar and beat on high speed until they become stiff.

- Now as it mixes carefully and slowly add the sifted sugar while the mixer is on medium low.

- Remove the bowl from the mixer and add in the sifted flour slowly until it's all combined together. Sprinkle the vanilla into the bowl and mix gently.

- Spoon batter into tube pan. You have to make sure that there's no grease or butter in it! Now Smooth the top and bake it for 40 minutes, or until you stick a wooden skewer all the way to the bottom and it  comes out clean. Remember to never open the oven while it's baking.

- Remove the cake from the oven and flip it on a wine or vinegar bottle right away. Let it cool off completely while it is still upside down. Once it is completely cool, remove the cake from the pan.

- For the filling, add the jello powder to a bowl and add in 2 and 1/2 cups of boiling water. Stir until dissolved, then you can add the  frozen sliced strawberries. Stir to cool it and then set it aside.

- Flip the cake upside down so that the bottom is now facing up. Carefully cut the top about 1-inch of the cake from the top. For this use a serrated knife. Remove it and place the extracted top beside the cake. Next, using a small paring knife, make two circle cuts in the cake: one should be about 1 inch from the outside of the cake, and  the other cut should also be about 1 inch from the inside rim. Be very careful not to cut all the way to the bottom. You should leave about 1 inch from the bottom.

- Tear out the cake that is in between the two cuts and save them for another use.

- Right now, the filling mixture should be cool enough and somewhat jellied. IMPORTANT: If filling is not thick, you have to stick it in the freezer for 15 minutes so it thickens. Carefully add the  mixture into the space we made in the cake using a spoon, filling it all the way to the top a. Place the top of the cake back on top if it.
Put the cake in the refrigerator for a few of hours.

Spread the cream and sugar mixture across the whole cake and serve.

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