| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/3 | c | Sifted cake flour |
| 1 1/4 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1/2 | ts | Vegetable shortening |
| 1 1/4 | c | Sugar |
| 4 | Eggs; separated | |
| 1 | ts | Almond extract |
| 1/3 | c | Milk |
| 1/2 | c | Sliced almonds |
| 2 | tb | Sugar |
| 1/2 | c | Currant jelly |
| 3 | pt | Strawberries; washed and hulled |
| 1 | tb | Water |
INSTRUCTIONS
STRAWBERRY FILLING Preheat oven to 350 degrees F. 1. Sift flour, baking powder and salt onto wax paper. Beat shortening, 1/2 cup of the sugar, egg yolks and almond extract until fluffy. 2. Stir iin flour mixture alternately with milk; spread batter into two greased and floured 9-inch pans. 3. Beat egg whites until foamy. Gradually beat in sugar until meringue is stiff; spread over batter. Sprinkle with almonds and the sugar. 4. Bake for 30 minutes. Cool on wire racks. 5. Spread strawberry filling on one layer; top with second layer. Melt jelly with water; cool. Dip strawberries in jelly; arrange on cake. Refrigerate. Strawberry Filling: Crush 1 pint of the strawberries; let stand with 1/4 cup of sugar 1 hour. Add 1 tbls. cornstarch. Cook, stirring until thick. cool. Posted to recipelu-digest by SUNFIRELJ@aol.com on Feb 10, 1998
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