3 c Flour, sifted
1/4 ts Salt
3 ts Baking powder
2/3 c Butter
1 c Sugar, divided
1 ts Vanilla
1 c Cold water
4 Egg whites
Topping:
1 pk (8 oz) cream cheese
2 tb Sugar
1 ts Vanilla
1 Jar (4 oz) apple jelly
1 pt Fresh blueberries
1 c Heavy cream
1 tb Sugar
Preheat oven to 350 Sift flour, salt and baking powder twice. Cream butter
and 3/4 cup sugar. Add vanilla to cold water. Alternately combine water and
flour mixtures with butter mixture, mix well after each addition. Beat egg
whites until stiff, then beat in remaining sugar. Fold egg whites into
batter. Pour into well greased 13x9x2 inch pan. Bake in oven 30 minutes, or
until toothpick comes out clean. Prepare topping. Topping: Beat cream
cheese with milk, sugar and vanilla until of spreading consistency. Spread
over cooled cake. Melt jelly in saucepan over LOW heat. When completely
melted, remove from heat. Clean berries and add to jelly, tossing lightly
until well coated. DO NOT CRUSH BERRIES Distribute evenly over cream
cheese. Cover entire cake with whipped cream. Cream can be sweetened with
sugar if desired.
NOTES : Nostalgia: scribbled in my grandmother’s handwriting. One of the
most delectable recipes is this one.
Yields
1 Servings