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Strawberry Cake Lee Bailey
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 3
c
Strawberries, hulled and hal 1 1/2
c
Sugar 1
tb
Butter,
melted
4
Eggs, yolks and whites separ 1
t
Cream of tartar 1
t
Vanilla 1
c
Flour, sifted 1
pn
Strawberry preserves, refrig
Directions:
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)
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