Strawberry Cream Cake
6 eggs, separated
1 13/4 cup shifted all-purpose flour
1/2 teaspoon salt
1 1/2 cup granulated sugar
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
2 pints strawberries, washed and hulled
2 cups heavy cream, chilled
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup currant jelly, melted
In a large electric mixer bowl let egg whites warm at room temperature for 1 hour. Sift four with salt. With mixer at high speed beat egg whites until foamy. Beat in 3/4 cup of the granulated sugar, 2 tablespoons at a time, beating after each addition. Beat until soft peaks form when beater is slowly raised.
Preheat oven to 350F. In a small mixer bowl at high speed and with the same beater, beat yolks until very thick and lemon-colored. Gradually beat in remaining granulated sugar; beat 2 minutes.
At low speed gradually beat in flour mixture. Add lemon juice, 2 tablespoons water and the lemon peel, beating just to combine - 1 minute. With wire whisk, with an under-and-over motion, gently fold egg-yolk mixture into egg whites just to blend. Pour batter batter into an ungreased 10-by-4-inch tube pan: bake 40 minutes or until top springs back when gently pressed with fingertip. Invert pan, let cake cool completely about 1 hour.
With spatula, carefully loosen cake from pan; remove cake. Divide cake into thirds with toothpicks. With these as a guide, split cake into three layers, using a long bladed serrated knife. Place bottom layer, cut side up, on cake dish. Slice 1 pint of strawberries. In a medium bowl, beat cream with confectioners' sugar; add vanilla.
Spread bottom layer with 3/4 cup cream and half of slice strawberries. Repeat with second layer. Top with the last layer, cut side down. Frost top and side with rest of whipped cream; toss 1 pint strawberries with jelly. Arrange on the cake.
Refrigerate 1 hour. Serves 12