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