| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
Sifted cake flour |
| 1 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Vegetable shortening |
| 1 1/4 |
c |
Sugar |
| 4 |
|
Eggs; separated |
| 1 |
ts |
Almond extract |
| 1/3 |
c |
Milk |
| 1/2 |
c |
Sliced almonds |
| 2 |
tb |
Sugar |
| 1/2 |
c |
Currant jelly |
| 3 |
pt |
Strawberries; washed and hulled |
| 1 |
tb |
Water |
INSTRUCTIONS
STRAWBERRY FILLING
Preheat oven to 350 degrees F.
1. Sift flour, baking powder and salt onto wax paper. Beat shortening, 1/2
cup of the sugar, egg yolks and almond extract until fluffy.
2. Stir iin flour mixture alternately with milk; spread batter into two
greased and floured 9-inch pans.
3. Beat egg whites until foamy. Gradually beat in sugar until meringue is
stiff; spread over batter. Sprinkle with almonds and the sugar.
4. Bake for 30 minutes. Cool on wire racks.
5. Spread strawberry filling on one layer; top with second layer. Melt
jelly with water; cool. Dip strawberries in jelly; arrange on cake.
Refrigerate.
Strawberry Filling: Crush 1 pint of the strawberries; let stand with 1/4
cup of sugar 1 hour. Add 1 tbls. cornstarch. Cook, stirring until thick.
cool.
Posted to recipelu-digest by SUNFIRELJ@aol.com on Feb 10, 1998
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