Strawberry Sparkle Cake

Hello everyone, I hope you are all well.

Today we are one day closer to Christmas, and it’s time to share the recipe for my Strawberry Sparkle Cake.

I first tasted Strawberry Sparkle Cake when I celebrated Christmas in the USA for the first time. We were a bunch of people together, and this one lady brought a beautiful white cake filled with strawberries and jelly. It was love at first bite!

I like to decorate this cake with white cloud frosting, the combinations are just perfect!

Angel food cake

• 3/4 cup (100 g) cake flour
• 1 1/4 cup (275 g) superfine (caster) sugar
• 1 2/3 cup (400 ml) egg whites (approx. 12 eggs needed)
• 1 teaspoon cream of tartar
• ¼ teaspoon salt
• 2 teaspoons vanilla extract

Filling:

• 1 packet strawberry jelly powder
• 3/¤ cup + 1 tablespoon (200 m) boiling water
• 10-14 oz. (300–400 g) frozen strawberries

• White cloud frosting
• decorations (optional)

You’ll need supefine sugar for this recipe, I make my own by whizzing regular sugar in a blender.

Preheat the oven to 350 ºF (180 ºC).

Sift the cake flour five times, then add half of he sugar and sift once more. Set aside.

Put the egg whites into a mixing bowl with the cream of tartar and salt. Whisk until fluffy.

Now add the rest of the sugar, little by little, and the vanilla extract.

Whisk for another 2 minutes (no longer).

Sift the flour and sugar mixture into the fluffy egg white mixture and carefully fold it in with a rubber spatula.

Pour the batter into an ungreased angel food cake pan.

Swirl a knife through the batter in the pan to get rid of any air bubbles, then smooth the surface.

Bake on the bottom shelf in the preheated oven for about 40-45 minutes, until golden.

Turn the pan upside-down and leave it for an hour.

Filling:

Mix the jelly powder with the boiling water and the stawberries. Leave until starting to set.

Release the cake from the pan.

Cut a layer from the top (about one-third of the cake) and set it aside. Cut around the cake 1 inch from the outer edge, but do not cut all the way to the bottom. Make another cut 1 inch from the inner edge of the cake. Next, gently remove the section of cake between the cuts, creating a “trench” throughout the center of the cake.

Spoon the strawberry jelly filling into the trench, then place the cake “lid” right back on top.

Cover the top and sides of the cake with the White cloud frosting, you can find the recipe here.

Decorate with sugar pearls, dragees and/or colorful candy canes…

Soo good!

I hope you’re tempted…

I hope your Christmas will be magical…

Hugs from me to you.