Strawberry cake lee bailey

Yield: 1 Servings

Measure Ingredient
3 cups Strawberries, hulled and hal
1½ cup Sugar
1 tablespoon Butter; melted
4 \N Eggs, yolks and whites separ
1 teaspoon Cream of tartar
1 teaspoon Vanilla
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)

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