Aug 22, 2017 2 min read

• Ingredients

For cake

1 1/2 cups powdered sugar

1 cup cake flour

12 egg whites

1 1/2 teaspoons cream of tartar

1 cup granulated sugar

1 small box strawberry Jell-O

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

1/4 teaspoon salt

For filling

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla

For icing

2 unbeaten egg whites

1 1/2 cups sugar

5 tablespoons cold water

1/4 teaspoon cream of tartar

To make the cake: Move oven rack to lowest point and heat oven to 375 degrees. Combine powdered sugar, cake flour and Jell-O mix and set aside.

Beat egg whites and cream of tartar until foamy. Beat in granulated sugar, 2 tablespoons at a time, adding vanilla, almond extract and salt with last addition. Beat until stiff and glossy.

Sprinkle four mixture, 1/4 cup at a time, over egg mixture and fold in until flour disappears. Push batter into 10-inch angel food pan and draw a knife through batter to release bubbles.

Bake 35 to 40 minutes or until top is springy and cracks feel dry. Immediately invert pan and allow to cool completely.

To make the filling: Combine and beat until fluffy. Add 1 cup chopped strawberries.

To make the icing: Place all ingredients in bowl over rapidly boiling water. Beat for seven minutes with whisk or electric mixer. Remove from heat and add 1 teaspoon vanilla. Continue beating until icing is spreading consistency.

To assemble: Cut 2-inch layer off top of cake. Hollow out a tunnel and fill with filling. Replace top and frost cake.

- Kim Teichmann

Avella