Recipe - Strawberries And Cream Spectacular

2 One half cup Sifted cake flour
1 2/3 cup Sugar
4 teaspoon Baking powder
1 teaspoon Salt
One half cup Butter
1 One fourth cup Milk
1 teaspoon Lemon extract
One half teaspoon Vanilla extract
5 Egg yolks
4 cup Strawberries
2 cup Heavy cream, whipped with
One fourth cup Sugar & 1 tsp vanilla
Extract
Three fourths cup Red current jelly

Sift together the cake flour, sugar, baking powder & salt into a
mixing bowl. Add the butter & half the milk. Beat with an electric
mixer at medium speed for two minutes, scraping the bowl
occasionally. Add the remaining milk, the lemon extract, the vanilla
extract & the egg yolks. Beat with the electric mixer for another two
minutes. Pour the batter into two buttered layercake pans that have
been lined with parchment paper. Bake in a preheated 350F oven (180
C) for 30 minutes, or until a cake tester inserted in the centers of
the layers comes out clean. While the cake is cooling, wash & hull
the strawberries. Chop enough strawberries to make one cup (1/4
liter); reserve the remaining berries. Fold the chopped strawberries
into one cup (One fourth liter) of the whipped cream. Place one cake layer,
top side down, on a serving plate. Spread it with the
strawberrycream filling. Top with the second cake layer, top side up
(I'd put the bottom side up myself, in order to make a flat surface).
Slice the reserved strawberries lengthwise. Arrange the cut or sliced up
straberries on top of the cake, starting at the outer edge & placing
the slices with their pointed ends toward the edge of the cake. After
the first circle of berries is complete, continue placing the berries
in this manner until the top is covered. Refrigerate the cake for 10
minutes. Melt the red currant jelly in a small saucepan over low
heat, stirring constantly. Carefully spoon or brush the hot jelly
over the strawberries. Spread some of the remaining whipped cream
around the sides of the cake. Spoon the rest of the whipped cream
into a pastry bag fitted with a No. 190 drop flower tube. Pipe
rosettes between the strawberry points around the rim of the cake.
Then change to a No. 24 star tube & fill in the spaces. Finally,
change to a No. 71 leaf tube, & pipe a border around the bottom edge
of the cake. If you do not wish to decorate the cake with decorating
tips, spoon the remaining cream in small puffs on the top of the cake
between the strawberries. Refrigerate the cake until time to serve it.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip