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1
For the cake: Preheat the oven to 350 degrees F. Beat the egg whites until frothy.
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2
Add the cream of tartar and beat until stiff.
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3
Sift the superfine sugar three times and add slowly to the egg whites.
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4
Sift the cake flour and salt five times, and then fold slowly into the egg whites.
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5
Sprinkle in the vanilla and fold.
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6
Bake for 35 to 45 minutes in an unbuttered angel food cake pan.
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7
Set aside to cool completely, inverted on a bottle or jar that fits the cake pan.
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8
For the filling: Dissolve the gelatin in boiling water and add the strawberries, stirring to break up and mix the berries.
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9
For the icing: Whip the cream with the powdered sugar until thick.
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10
To assemble: Place the cake, wide-side down, on a serving plate.
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11
Cut a 1-inch layer from the top and set it aside.
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12
Cut around the cake 1 inch from the outer edge to 1 inch from the bottom.
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13
Cut around the cake 1 inch from the inner edge to 1 inch from the bottom.
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14
Gently remove the section of cake between the cuts and pour in the strawberry mixture.
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15
Place the cake layer back on top and spread the icing all over the top and sides of the cake.
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16
Decorate with whole strawberries.
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17
Refrigerate for 1 hour before serving.
