3 c Strawberries, hulled and hal
1 1/2 c Sugar
1 tb Butter; melted
4 Eggs, yolks and whites separ
1 ts Cream of tartar
1 ts Vanilla
1 c Flour, sifted
1 pn 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 1/2 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 1/4 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)
Yields
1 Servings