Pour a sixth (just over 1/4 cup) of the strawberry sauce over the top of the cake and ice cream, sprinkle some sliced strawberries on top, then cover the thing with whipped cream. Put a slice into a medium-sized bowl (or a large goblet if you have one), then arrange 2 to 3 scoops of vanilla ice cream around the cake. When you are ready to assemble the dessert, slice the cake into 6 even sections. This cake can be stored in the refrigerator for several days until you need it.ġ7. Carefully place the layers on top of each other so that the mousse has been sandwiched in the middle between the three layers. Divide the mousse in half and spread each half onto two sections of the cake. You may need to use a spatula to unstick the cake sections.ġ6. Be sure the cake has come loose from the pan. First divide the cake into three even sections by cutting down the width of the cake twice with a sharp knife. When the cake has cooled and the mousse has firmed up, you are ready to assemble the cake. Pour the batter into an ungreased 17 x 11-inch cookie sheet (with turned-up edges all the way around) and bake for 25 to 30 minutes or until the top of the sponge cake is a light brown color.ġ5. Fold the egg whites into the batter and mix slowly just until well combined.ġ4. Continue beating until the whites are stiff and form peaks.ġ3. In a separate bowl, beat the egg whites until smooth, then add the cream of tartar. Sift together the flour, baking powder, and salt, and add it to the wet stuff. Add the water and vanilla and combine well with the egg yolk mixture.ġ1. Add the sugar and blend it well into the yolks.ġ0. Beat the egg yolks until they turn creamy and a much lighter shade of yellow.ĩ. To the other bowl, and the remaining 1/4 cup of water. Fold the cream into one of the bowls of the strawberry mixture until well combined. Beat the whipping cream until it is thick and forms peaks. When the strawberry mixture has cooled to room temperature, divide it in half into two medium bowls.ĥ. When the strawberry mixture comes to a boil, add the entire package of Jell-O, stir to dissolve, and remove the pan from the heat to cool.Ĥ. Combine the strawberry puree with 1 1/2 cups of the water in a small saucepan over medium heat.ģ. Defrost the frozen strawberries and pour the entire package, including the syrup, into a blender or food processor and puree for 10 to 15 seconds until smooth.Ģ.
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