Individual Strawberry Sponge Cake

Directions

Strawberry Topping

1. In a medium saucepan combine prepared strawberries, granulated sugar and water.
2. Bring to a boil while stirring constantly over medium high heat.
3. Reduce heat and continue to simmer until strawberries have broken down (approx. 20 minutes).
4. Add gelatin to strawberry mixture and stir until dissolved.
5. Let strawberry mixture cool in the refrigerator for 60 minutes (mixture will thicken slightly).

Sponge

1. Preheat oven to 350°F (176°C)
2. Melt butter and brush 2 muffin tins (need 20 spots). Set aside.
   
3. In two separate bowls, dived egg whites and yolks. Mix egg whites until stiff peaks. Set aside.
4. In separate bowl, mix egg yolks until combined. Add Kinnikinnick Angel Food Cake Mix and vanilla extract to yolks. Mix until combined and batter is a pale yellow in colour.
5. Fold in egg whites and mix just until combined.
6. Deposit batter into prepared tins and bake in preheated oven for 25 minutes (cakes will spring back to the touch when done).
7. Remove from oven and let sit for 5 minutes.
8. Carefully loosen each sponge from muffin tin by running a pallet knife around outer edge. Invert pan on serving tray. Leave pan on cakes for 5 minutes to ensure easy release. Tap slightly if stuck.

Assemble

1. Top with prepared strawberry mixture, fresh strawberries and whipping cream.

Yields 20 mini cakes