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1
Preheat oven to 325.
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2
Have a 10 inch ungreased tube pan ready to fill.
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3
Combine in a large bowl, flour, 1 1/4 cups sugar, baking powder and salt, whisk well until light and combined.
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4
In another bowl beat until smooth, egg yolks, water, oil, and vanilla.
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5
Stir in the flour mixture until smooth.
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6
In another large bowl beat on medium speed the egg whites and cream of tarter gradually add beating on high the additional 1/4 cup sugar, Beat until stiff peaks
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7
Using a rubber spatula fold egg whites into egg yolk mixture in 3 stages, until blended, do not deflate.
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8
Scrape the batter into pan and spread evenly.
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9
Bake until top springs back when lightly pressed and a toothpick comes out clean about 55 to 65 minutes.
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10
Let cool at least 1 1/2 hours upside down.
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11
Slide a slim knife around the cake to detach cake.
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12
FOR WHIPPED CREAM
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13
In a small heat proof bowl soften gelatin in cold water for 1 minute.
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14
Place bowl in a simmering skillet of hot water until clear, just a minute or 2 remove from heat, but do this while whipping cream as you want the gelatin liquid when adding to cream.
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15
Whip cream in a chilled bowl until soft peaks add sugar, vanilla and liquid gelatin, beat until stiff peaks.
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16
The gelatin will stabalize the cream so it will stay ftesh and fluffy a couple of days.
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17
TO ASSEMBLE CAKE
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18
Carefully cut cake in half to form two layers.
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19
Spreag a layer of whipped cream on bottom layer, top with thin slices of unsweetened strawberries.
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20
Put top layer on and frost entire cake with remaining whipped cream.
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21
Decorate top with halfed unsweetened berries and sprinkles.
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22
There will be extra stawberries, sweeten these with a bit of sugar if desired and serve extra with cake.
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23
The reason NOT to sweeten the strawberries for the cake is that they would add to much moisture.
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24
Keep cake refrigerated
