Strawberry Sponge Cake
|Sifted cake flour||1 Cup (16 tbs)|
|Sifted powdered sugar||1 1⁄4 Cup (20 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Dessert topping mix||1 1⁄2 Ounce (1 Envelope)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Currant jelly||1⁄4 Cup (4 tbs)|
|Whole strawberries||4 Cup (64 tbs), sliced (Fresh Ones)|
Combine flour and 1/2 cup of the powdered sugar; set aside.
Beat egg yolks on high speed of electric mixer till thick and lemon-colored.
Gradually add 1/2 cup of the remaining powdered sugar and 1/2 teaspoon salt, beating constantly.
Wash beaters thoroughly Beat egg whites with vanilla, cream of tartar, and extract till soft peaks form.
Gradually add remaining 1/4 cup powdered sugar, beating till stiff peaks form.
Gently fold yolk mixture into whites.
Sift flour mixture over batter, 1/3 at a time; gently fold in just till blended.
Turn into an ungreased 10-inch tube pan.
Bake in a 325Â° oven for 30 minutes or till cake tests done.
Invert cake in pan; cool completely.
Remove cake from pan.
At serving time, slice cake in half horizontally.
Combine dessert topping mix and the skim milk; beat with electric mixer till soft peaks form.
In a small saucepan heat jelly till melted.
To assemble cake, place one half of cake on a serving plate; spoon half of the whipped dessert topping over top of cake.
Arrange half the berries atop; drizzle with half the jelly Top with remaining cake layer.
Spoon remaining whipped topping over cake.
Top with remaining berries and melted jelly.