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Strawberry cake lee bailey

Yield: 1 Servings

Ingredients:

• 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

Instructions:

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)

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