Cake:
2 cups sifted cake flour (sifted before measuring)
2 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
1 cup sugar
4 egg yolks, slightly beaten (whites reserved for meringue!)
3/4 cup milk
1 tsp vanilla
Preheat oven to 375 degrees.
Grease well then lightly flour two 9-inch round layer cake pans; set aside.
Sift the flour, baking powder, and salt together three times; set aside.
In a large mixer bowl, cream the butter at medium speed until light. Gradually beat in the sugar until mixture is light and fluffy. Beat in the egg yolks, two at a time, beating until very light.
Beat the flour mixture into the egg mixture alternately with the milk, 1/4 of the flour, 1/3 of the milk, repeating until all is used, ending with the flour mixture. Beat just until combined then add the vanilla and blend in.
Divide the batter evenly between the two prepared pans and smooth out the tops. Bake at 375 degrees for 20 to 25 minutes until the tops spring back when touched gently with fingertips. Do not overbake.
Remove from oven and cool in pans on wire racks for 5 minutes. Loosen edges and invert layers onto the wire rack to cool completely. When cooled, place layers on cookie sheets and preheat oven to 350 degrees.
Meringue:
4 egg whites
1 cup sugar, divided
1 quart fresh strawberries, stems removed
1 cup heavy cream, whipped
1/4 cup currant jelly, melted
While preparing the cake leave the egg whites in a small mixer/mixing bowl at room temperature.
With mixer on high speed, beat the egg whites just until soft peaks (fold over when beaters are removed) form. Beat in 1/2 cup of sugar, 2 tablespoons at a time, beating after each addition. Beat until stiff peaks (peak stand firm when beaters are removed) form.
Spread half the meringue atop each of the cake layers and bake at 350 degrees 10 to 15 minutes until golden. Allow to cool on wire racks.
Reserve half the berries; set aside. Slice remaining berries into a bowl and sprinkle with the remaining sugar; chill.
To serve, place one layer on cake plate. Top with the sliced berries and top with the whipped cream. Place remaining layer over the whipped cream.
Halve the remaining berries and arrange on the top of the cake, brush with melted jelly. Serve immediately or within hours.
Do not refrigerate.
Yield: 10 servings.
Note: This is a recipe I got in the early 80s from McCall's, I believe.
2 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
1 cup sugar
4 egg yolks, slightly beaten (whites reserved for meringue!)
3/4 cup milk
1 tsp vanilla
Preheat oven to 375 degrees.
Grease well then lightly flour two 9-inch round layer cake pans; set aside.
Sift the flour, baking powder, and salt together three times; set aside.
In a large mixer bowl, cream the butter at medium speed until light. Gradually beat in the sugar until mixture is light and fluffy. Beat in the egg yolks, two at a time, beating until very light.
Beat the flour mixture into the egg mixture alternately with the milk, 1/4 of the flour, 1/3 of the milk, repeating until all is used, ending with the flour mixture. Beat just until combined then add the vanilla and blend in.
Divide the batter evenly between the two prepared pans and smooth out the tops. Bake at 375 degrees for 20 to 25 minutes until the tops spring back when touched gently with fingertips. Do not overbake.
Remove from oven and cool in pans on wire racks for 5 minutes. Loosen edges and invert layers onto the wire rack to cool completely. When cooled, place layers on cookie sheets and preheat oven to 350 degrees.
Meringue:
4 egg whites
1 cup sugar, divided
1 quart fresh strawberries, stems removed
1 cup heavy cream, whipped
1/4 cup currant jelly, melted
While preparing the cake leave the egg whites in a small mixer/mixing bowl at room temperature.
With mixer on high speed, beat the egg whites just until soft peaks (fold over when beaters are removed) form. Beat in 1/2 cup of sugar, 2 tablespoons at a time, beating after each addition. Beat until stiff peaks (peak stand firm when beaters are removed) form.
Spread half the meringue atop each of the cake layers and bake at 350 degrees 10 to 15 minutes until golden. Allow to cool on wire racks.
Reserve half the berries; set aside. Slice remaining berries into a bowl and sprinkle with the remaining sugar; chill.
To serve, place one layer on cake plate. Top with the sliced berries and top with the whipped cream. Place remaining layer over the whipped cream.
Halve the remaining berries and arrange on the top of the cake, brush with melted jelly. Serve immediately or within hours.
Do not refrigerate.
Note: This is a recipe I got in the early 80s from McCall's, I believe.
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