Recipe - Strawberry Cake Lee Bailey

3 cup Strawberries, hulled and hal
1 One half cup Sugar
1 tablespoon Butter; melted
4 Eggs, yolks and whites separ
1 teaspoon Cream of tartar
1 teaspoon Vanilla
1 cup 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 One half 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 One fourth 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini