Yield: 1 Servings
|3 cups||Strawberries, hulled and hal|
|1 tablespoon||Butter; melted|
|4 \N||Eggs, yolks and whites separ|
|1 teaspoon||Cream of tartar|
|1 cup||Flour, sifted|
|1 pinch||Strawberry preserves, refrig|
Preheat oven to 325 degrees. Butter a 8 or 9 inch springform pan. Put the berries in the springform pan, and sprinkle with ½ 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 ¼ 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)