| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs, Dairy | Maritimes | Cakes, Fruits | 1 | Servings |
INGREDIENTS
| 3 | c | Strawberries, hulled and hal |
| 1 1/2 | c | Sugar |
| 1 | tb | Butter; melted |
| 4 | Eggs, yolks and whites separ | |
| 1 | ts | Cream of tartar |
| 1 | ts | Vanilla |
| 1 | c | Flour, sifted |
| 1 | pn | Strawberry preserves, refrig |
INSTRUCTIONS
Preheat oven to 325 degrees. Butter a 8 or 9 inch springform pan. Put the berries in the springform pan, and sprinkle with 1/2 cup of sugar. Put aside. Beat the melted butter with the egg yolks. In a separate bowl beat the egg whites, add salt and cram of tartar. Beat the egg whites until stiff, and then fold in the remaining sugar (1 cup). Add the flour 1/4 at a time , alternating with the egg yolk mixture. Pour the cake mixture over the berries and bake for 1 hour (or 1 hr. 10 minutes ) at 325 degrees. REmove from spring form pan. Spoon juice over the cake, add the preserves and whipping cream as a topping. From Lee Bailey. This is an old southern dish that was also common in the Maritimes. It is a cooked short cake for strawberries. Really, by cooked they mean that the strawberries are cooked in the oven. I consider that the preserves in the whipping cream is superfluous. AML (Audrey MacLellan) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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