INGREDIENTS

INSTRUCTIONS

Sift together the cake flour, sugar, baking powder & salt into a
mixing bowl.  Add the butter & half the milk. Beat with an electric
mixer at medium speed for two minutes, scraping the bowl  occasionally.
Add the remaining milk, the lemon extract, the vanilla  extract & the
egg yolks. Beat with the electric mixer for another two  minutes. Pour
the batter into two buttered layer-cake pans that have  been lined with
parchment paper. Bake in a preheated 350F oven (180  C) for 30 minutes,
or until a cake tester inserted in the centers of  the layers comes out
clean. While the cake is cooling, wash & hull  the strawberries. Chop
enough strawberries to make one cup (1/4  liter); reserve the remaining
berries. Fold the chopped strawberries  into one cup (1/4 liter) of the
whipped cream. Place one cake layer,  top side down, on a serving
plate. Spread it with the  strawberry-cream filling. Top with the
second cake layer, top side up  (I'd put the bottom side up myself, in
order to make a flat surface).  Slice the reserved strawberries
lengthwise. Arrange the sliced  straberries on top of the cake,
starting at the outer edge & placing  the slices with their pointed
ends toward the edge of the cake. After  the first circle of berries is
complete, continue placing the berries  in this manner until the top is
covered. Refrigerate the cake for 10  minutes. Melt the red currant
jelly in a small saucepan over low  heat, stirring constantly.
Carefully spoon or brush the hot jelly  over the strawberries. Spread
some of the remaining whipped cream  around the sides of the cake.
Spoon the rest of the whipped cream  into a pastry bag fitted with a
No. 190 drop flower tube. Pipe  rosettes between the strawberry points
around the rim of the cake.  Then change to a No. 24 star tube & fill
in the spaces. Finally,  change to a No. 71 leaf tube, & pipe a border
around the bottom edge  of the cake. If you do not wish to decorate the
cake with decorating  tips, spoon the remaining cream in small puffs on
the top of the cake  between the strawberries. Refrigerate the cake
until time to serve it.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 3974
Calories From Fat: 1102
Total Fat: 124.9g
Cholesterol: 1169mg
Sodium: 4488mg
Potassium: 1848.5mg
Carbohydrates: 670.3g
Fiber: 18g
Sugar: 379.7g
Protein: 56.4g