INGREDIENTS

INSTRUCTIONS

In a small bowl, combine the egg yolks, water, oil and 1 tsp of
vanilla; set aside. In a mixing bowl, combine flour, 1 cup sugar,
baking powder, cinnamon and salt. Gradually add egg yolk mixture,
beating just until smooth. In another mixing bowl, beat egg whites
until foamy. Add cream of tartar; beat until soft peaks form. Fold
into batter. Pour into an ungreased 10-inch tube pan. cut through
batter with a knife. Bake at 325° for 60-70 minutes or until top
springs back when lightly touched and cracks feel dry. Immediately
invert cake; cool completely. Remove from pan. Slice off the top
1/2.inch of the cake; set aside. With a knife, cut a tunnel about 1
1/2-in. deep in top of cake, leaving a 3/4-inch shell. Remove cake
from tunnel and save for another use. chop half of the strawberries;
set aside. In a mixing bowl, beat whipping cream until soft peaks
form. Gradually add the remaining sugar and vanilla, beating until
stiff peaks form. Combine 1 1/2 cups cream mixture and chopped
berries; fill the tunnel. Replace the cake top. Frost cake with the
remaining cream mixture. Refrigerate. Just before serving, cut the
remaining strawberries in half and use as a garnish.  Recipe by:
Country Woman - May/June 1998  Posted to MC-Recipe Digest by The
Taillons  <taillon@access.mountain.net> on May 16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 443
Calories From Fat: 186
Total Fat: 21g
Cholesterol: 127.1mg
Sodium: 314.1mg
Potassium: 170.8mg
Carbohydrates: 58.7g
Fiber: 1.6g
Sugar: 36g
Protein: 6.1g