INGREDIENTS

INSTRUCTIONS

Prep: 20 min Bake: 20 min Total Cost: $4.65  Heat oven to 350 F. Grease
two 8-inch round layer-cake pans. Line  bottoms with waxed paper;
grease paper. Cake: Beat eggs and 2/3 cup  sugar in a large bowl with
electric mixer 8 to 10 minutes until very  thick and tripled in volume.
(This is important to assure high  layers.) Beat in vanilla. Put flour
in a medium-size strainer and  sift over batter. Gently stir (fold)
with a rubber spatula just until  thoroughly blended. Pour into
prepared pans. Bake 18 to 20 minutes  until golden around the edges and
a pick inserted in centers comes  out clean. Cool cakes on wire rack 10
minutes. Loosen edges from  pans, invert on rack and let cool
completely. When cool, carefully  slice each layer in half, using a
long serrated knife. Heat 1/3 cup  sugar and the lemon juice until
boiling. Stir until sugar dissolves.  Brush hot syrup over cut surfaces
of cake layers until all syrup is  absorbed. Cool completely. Beat
cream and remaining 3 tablespoons  sugar with electric mixer until
stiff peaks form when beaters are  lifted (you'll have 4 cups). Spoon
off 1 cup and reserve. Stir  strawberry jam, then stir jam into
remaining whipped cream. To  assemble: Place 1 cake layer cut side up
on a serving plate. Top with  1 cup sliced strawberries, then 1 cup
whipped-cream mixture. Repeat  with remaining layers, putting last
layer cut side down. Spread with  reserved whipped cream. Decorate with
Shortbread Hearts and berries.    Serves 10. Per serving: 373 cal, 5 g
pro, 46 g car, 20 g fat, 150 mg  chol, 51 mg sod.  Exchanges: 1/4
starch/bread, 2 2/3 fruit, 1/4 medium-fat meat, 3 2/3  fat Posted to
MC-Recipe Digest V1 #297  Date: Mon, 11 Nov 1996 23:45:36 -0500  From:
AFINESISTA@aol.com

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