Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1⅓ cup | Sifted cake flour |
| 1¼ teaspoon | Baking powder |
| ¼ teaspoon | Salt |
| ½ teaspoon | Vegetable shortening |
| 1¼ cup | Sugar |
| 4 \N | Eggs; separated |
| 1 teaspoon | Almond extract |
| ⅓ cup | Milk |
| ½ cup | Sliced almonds |
| 2 tablespoons | Sugar |
| ½ cup | Currant jelly |
| 3 pints | Strawberries; washed and hulled |
| 1 tablespoon | Water |
STRAWBERRY FILLING
Preheat oven to 350 degrees F.
1. Sift flour, baking powder and salt onto wax paper. Beat shortening, ½ 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 ¼ cup of sugar 1 hour. Add 1 tbls. cornstarch. Cook, stirring until thick.
cool.
Posted to recipelu-digest by SUNFIRELJ@... on Feb 10, 1998