Strawberry Sunshine Cake
1 cup egg whites (about 7)
5 egg yolks
1-1/2 cups sugar, divided
2 tablespoons water
1/2 teaspoon each almond, lemon and vanilla extract
1 cup all-purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 package (3 ounces) strawberry gelatin
1 cup boiling water
1/2 cup ice water
1 pint fresh strawberries, sliced
1 carton (8 ounces) frozen whipped topping, thawed, divided
Let egg whites stand for 30 minutes. In a large bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in water and extracts. Sift flour twice; gradually add to yolk mixture and mix well (batter will be very thick).
In a large bowl with clean beaters, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold into egg yolk mixture just until blended.
Spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets; smooth the top. Bake at 325° for 50-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely.
In a large bowl, dissolve gelatin in boiling 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 whipped topping.
Run a knife around side and center tube of pan. Split horizontally into three layers; place bottom layer on a serving plate. Spread with half of the gelatin mixture. Repeat. Top with remaining cake layer. Frost top and sides with remaining whipped topping. Garnish with strawberries. Refrigerate leftovers. Yield: 12-16 servings.
Recipe found here: Strawberry Sunshine Cake