Strawberry Sparkles Food

STRAWBERRY SPARKLE CAKE

Steps:

• 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.

STRAWBERRY SPARKLE CAKE

Steps:

• Preheat oven to 350 degrees.Combine cake flour and salt and sift together five times. Set aside. Beat egg whites until frothy (lots of bubbles but still liquidy and loose.) Add cream of tartar and beat on high until stiff. With mixer on medium-low, slowly sprinkle in sifted sugar as it mixes in. Remove bowl from mixer and fold in sifted flour gently until it's all combine. Sprinkle vanilla into the bowl and fold gently. Spoon batter into tube pan---make sure there's no grease or butter in there! Smooth the top and bake for 35-45 minutes, or until a wooden skewer stuck all the way to the bottom comes out clean. (Don't open the oven while it's baking!)Carefully remove the cake from the oven and immediately invert it on a wine or vinegar bottle. Let it cool completely while hanging upside down. Once totally cool, remove it from the pan. To make the filling, sprinkle the jello powder into a bowl and pour in 2 1/2 cups of boiling water. Stir to dissolve, then add the bag of frozen sliced strawberries. Stir to cool the mixture and set it aside. Turn the cake upside down so that the end that was stuck to the bottom of the pan is now facing up. With a serrated knife, carefully cut the top 1-inch of cake from the top. Remove it and lay it beside the cake. Next, with a small paring knife, make two concentric cuts in the cake: one cut is 1 inch from the outside rim, the other cut is 1 inch from the inside rim. (Be careful not to cut all the way through to the bottom of the cake! Leave about an inch from the bottom.)Tear out a trench in between the two cuts and save the torn cake pieces for another use. By now, the strawberry mixture should be cool and somewhat gelatinous. IMPORTANT: If mixture is not thick, stick it in the freezer for 15 minutes or until it thickens and sets. Carefully spoon the mixture into the trench in the cake, filling it all the way to the top and ever-so-slightly above to allow for a little settling. Place the top of the cake back on top, lining it up just right. Refrigerate cake for a couple of hours (or you can stick it in the freezer for an hour or so if you're in a hurry!)To serve, whip together the cream and sugar until stiff. Spread all over the cake. Cut into slices and serve! Note that once you make a cut, the filling will slightly seep out of the remaining cake, but not overly so. This is a fun, festive, fresh, fabulous cake!

STRAWBERRY SPARKLE CAKE RECIPE - (4.5/5)

Steps:

• Make the cake: 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 40 to 50 minutes in an unbuttered angel food cake pan. After the cake rises and begins to brown, cover with buttered paper. Remove the paper in the last 5 to 10 minutes. Set aside to cool completely, inverted on a bottle or jar that fits the cake pan. Make the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries. Make the icing: Whip the cream with the powdered sugar until thick. Assemble the cake: 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 top cake layer back on top and spread the icing all over the top and sides of the cake. Decorate with whole strawberries. Refrigerate for at least 1 hour before serving so the filling firms up. You'll have left over cake. Serve it at another dessert with just some berries and cream on top.

STRAWBERRY SPARKLER

Steps:

• Process strawberries in a blender until smooth; pour into a pitcher. Stir in cranberry juice and champagne, and serve immediately.

STRAWBERRY SPARKLE PUNCH

Steps:

• Puree strawberries in blender.
• Pour into punch bowl.
• Dissolve Jell-O* in boiling water.
• Stir until dissolved.
• Add to punch bowl with remaining ingredients.
• Serve right away.
• Or you can chill all the ingredients, except ginger ale in a covered container overnight; add ginger ale just before you serve.

STRAWBERRY SPARKLERS

Steps:

• Puree strawberries in a blender.
• Pour cranberry juice in a pitcher and stir in the strawberry puree and refrigerate until serving time.
• Pour in champagne and serve in stemmed glasses.