| 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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