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)
From
Yields
1 Servings