|For feather sponge cake|
|Rum||1⁄2 Cup (8 tbs)|
|Strawberry preserves||1 Cup (16 tbs)|
|For custard filling|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Powdered sugar||3 Tablespoon|
|Candied cherries||1 Tablespoon (Adjust Quantity As Needed)|
Bake Feather Sponge Cake: Beat 6 egg yolks till thick and lemon-colored; add 1/2 cup cold water.
Continue beating till very thick, about 5 minutes in all.
Gradually beat in 1 1/2 cups sugar, then 1/2 teaspoon vanilla and Vi teaspoon orange or lemon extract.
Sift 1 1/2 cups sifted cake flour with 1/4 teaspoon salt; fold into egg-yolk mixture a little at a time.
Beat 6 egg whites with 3/4 teaspoon cream of tartar till stiff peaks form.
Fold into first mixture, turning bowl gradually.
Bake in ungreased 10-inch tube pan in 325° oven for about 1 hour.
Invert pan to cool.
Using wood picks as guide, split cake into 3 layers.
Sprinkle rum atop each layer, dividing equally.
On cake plate, spread bottom layer with half of the preserves, then 1 cup of the Custard Filling.
Top with second layer.
Spread with remaining preserves and custard.
Add top layer.
Whip cream with vanilla and sugar; frost entire cake.
Garnish with candied cherries.
Chill well, at least 3 to 4 hours.