CAKE
1 cup egg white (about 7)
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar, divided
5 egg yolks
2 tablespoons water
1/2 teaspoon almond extract
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1 cup all-purpose flour
FILLING
1 (3 ounce) package strawberry gelatin
1 cup boiling water
1/2 cup ice water
1 pint fresh strawberries, sliced
1 (8 ounce) carton frozen whipped topping, thawed and divided
1 pint fresh strawberries, for garnishment (optional)
Directions:
1 In a large mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form.
2 Gradually add 1 cup sugar, a tablespoon at a time, beating until stiff peaks form; set aside.
3 In another bowl, beat egg yolks until slightly thickened, about 5 minutes.
4 Gradually add remaining sugar, beating until thick and lemon-colored.
5 Blend in water and extracts.
6 Sift flour over batter; beat until smooth.
7 Fold in egg whites just until blended.
8 Spoon into an ungreased 10-inch tube pan.
9 Cut through batter with a knife to removed air pockets; smooth the top.
10 Bake at 325 degrees for 50-55 minutes or until cake springs back when lightly touched.
11 Immediately invert pan; cool completely.
12 In a large bowl; dissolve gelatin in bowling water. Add ice water and stir.
13 Place bowl in ice water for about 5 minutes or until slightly thickened.
14 Fold in strawberries and 1/2 cup of the whipped topping.
15 Run a knife around the edges of pan to loosen cake.
16 Split the cake horizontally into three layers (I use dental floss); place bottom layer on a serving plate.
17 Spread with half of the gelatin mixture. Repeat with a layer of cake and then the remaining gelatin mixture. Top with remaining cake layer.
18 Frost top and sides with remaining whipped topping. Garnish with strawberries.
19 Store in refrigerator until ready to serve. Refrigerate leftovers.
