| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 50 min |
| Yield: | 12 servings |
Ingredients
- 15 egg whites
- 1 teaspoon cream of tarter
- 1 1/2 cups plus 2 tablespoons superfine sugar
- 1 cup cake flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- One 3-ounce package strawberry gelatin
- 2 1/2 cups boiling water
- 1 pound package frozen strawberries
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- Whole strawberries, for decorating
Instructions
- For the cake: Preheat the oven to 350 degrees F. Beat the egg whites until frothy. Add the cream of tartar and beat until stiff. Sift the superfine 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 295 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 31 g |
| Protein | 7 g |
| Cholesterol | 41 mg |
| Sodium | 123 mg |
Reviews
Fast forward 2024 & recipe still hasn’t been corrected…What a huge disappointment!
Food Network, please change the amount of water from 2 1/2 cups to 2 cups (or less). This problem was identified over 7 years ago, and I just made the very same “fail” yesterday in making my husband’s birthday cake. If recipes aren’t fixed when problems are identified, it makes me wonder if I can trust what I see on this website.
I love Ree, but this cake was TERRIBLE. I made it for Mother’s Day and what a disappointment. I was leery given I haven’t made anything with jello since the early ’80’s, but I trusted Ree and the five star reviews and gave it a try. Ended up throwing away 3/4 of it since nobody wanted anymore once we tasted it. Wish I could give it a 0. 🙁
In the video Ree says 2 cups of boiling water. The recipe had the incorrect amount. For a short cut use a boxed angel food cake. Uses for egg yolks you can use some to make egg noodles.
Delicious!! Thank you for the great recipes Ree. Love your show. I added 2 1/2 cups of boiling water to the jello. It did not jell enough, so I dissolved a teaspoon of clear gelatine in warm water and added it to the jello/strawberry mix. It was perfect. Next time I will try 2 cups of boiling water.
It absolutely is 2 cups of boiling water. I just watched the show and I also use this same filling for a strawberry pretzel salad and it firms up perfectly. The only thing I do differently is I place it in the fridge for 10 mins. Hope this helps!
What do you do with 15 egg yolks that you have left over?
This was very similar to the birthday cake my grandmother made me every year as a child growing up so I couldn’t wait to try it. I used a store bought cake so this review is just for the filling and icing. The filling was ok; but not the same that I was used to. The difference is my grandmother used to add the chunks of the cake that were hallowed out back into the gelatin. This is what I will do next time and I think it will be 10 times better. The whipped topping was ok but I like mine a little sweeter.
This gets a zero from me, although to post a review I have to give it at least one star. It seemed like a lot of water for the filling but I stupidly went ahead and did it anyway. So now I have strawberries in liquid that certainly won’t work for the cake I planned to serve at a party tonight— maybe by tomorrow the jello will have set up enough. UGH. I’m kicking myself for not reading all the reviews first FOOD NETWORK SHOULD FIX THIS RECIPE.
It definitely is 2 cups boiling water. This is the place for store bought cake just separating all the eggs is too much for a just OK cake.