1-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!

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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

 

 

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

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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.

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

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

Whisk for another 2 minutes (no longer).

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

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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.

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

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Filling:

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

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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.

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

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

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

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Soo good!

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I hope you’re tempted…

magic

I hope your Christmas will be magical…

Hugs from me to you.

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6 Comments

  1. I have tried many of your recipes and each one was absolutely delicious!! can’t wait to try this one, it looks just so pretty! xo

    • Team Passion4Baking Reply

      Hi Charlotte, thank you for your kind words. 🙂

      -Team Passion4Baking

  2. Hi, if i dont have angel food cake pan, can I make in a normal mold as well?
    thanks for the answer.

    • Team Passion4Baking Reply

      Hi Franci, it’s no problem baking this in a normal round pan. Good luck!

      -Team Passion4Baking

  3. Nynkephilippine Reply

    Can i use something instead of the cream of tartar? I can’t find a store that sells it.

    X nynke

    • Team Passion4Baking Reply

      Hi Nynkephilippine, you can use a teaspoon of lemon juice instead.
      Happy baking!

      -Team Passion4Baking

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