| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Cake flour |
| 1 1/2 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Vanilla |
| 1 |
ts |
Salt |
| 1 1/4 |
c |
Whipping cream |
| 4 |
|
Eggs |
INSTRUCTIONS
Preheat oven to 350. Grease two 9-by-1.5-inch layer cake pans; dust
lightly with flour; tap out any excess. Measure flour, sugar, baking
powder, & salt into a sifter; reserve. Beat cream in a medium-size
bowl until stiff; reserve. Beat eggs in a small bowl until very thick
and light; beat in vanilla; fold in reserved whipped cream. Sift dry
ingredients over cream mixture; gently fold in until batter is
smooth. Pour batter into prepared pans. Bake at 350 for 30 minutes or
until center springs back when lightly pressed with fingertip. Cool
layers in pans on wire racks for 10 minutes; loosen edges with a
knife, turn out onto wire racks, & cool completely. Put layers
together with strawberry butter-cream frosting; then frost top & side
with remainder. Garnish with strawberries.
Strawberry Butter-Cream Frosting: 1 pint strawberries 1/2 cup butter
1 lb confectioners' sugar
Mash enough strawberries to measure 0.5 cup. Beat butter in a medium
bowl until soft. Beat in mashed strawberries. Add confectioners'
sugar slowly, beating until smooth.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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