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Victorian Jubilee Cake

5 eggs, separated
1/4 cup sugar
1 tablespoon lemon juice
3/4 cup sugar
1 cup flour
1/4 teaspoon salt

8 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 cup heavy cream
2 tablespoons cherry jelly
1/4 teaspoon almond extract

1 quart pitted black cherries
1/2 cup claret
1 cup sugar, to taste
3 tablespoons cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon lemon juice

Preheat oven to 350F.

Beat the egg whites until they stand up in soft peaks. Beat in the
1/4 cup of sugar a tablespoon at a time. Without washing the
beater, beat the egg yolks with the lemon juice until thick and
lemon-colored. Gradually beat in the 3/4 cup of sugar.

Pour the yolk mixture over the beaten egg whites and fold together
gently with a spoon or spatula until well blended.

Sift the flour and salt together and fold into the egg mixture.
Spoon the batter into two unbuttered 9-inch layer pans. Cut through
the batter gently several times to break any large air bubbles.

Bake about 30 minutes. Test by pressing lightly with a finger. If
the cake springs back, it is done. Invert on a wire rack and cool.

Cream the sugar and cream cheese together. Add remaining ingredients
and beat until thick.

Dissolve the sugar in the claret and pour over the cherries. Let
stand for several hours. In a small bowl, mix the cornstarch with
3 tablespoons of the cherry juice. Heat the cherries in a sauce
pan to the boiling point. Lower heat and stir in cornstarch mixture.
Simmer, stirring constantly until thickened. Remove from heat,
add spices and lemon juice and allow to cool.

Place one layer of sponge cake on a cake platter and spread a layer
of cream filling about 3 inches wide around the perimeter of the
top of the cake. Cut out the center (in a heart shape if you are
using heart-shaped pans) of the other layer, leaving a 3-inch

Put aside the center piece you cut out. Place the layer with the
cut-out center on top of the other and press down to make the layers
stick together.

Decorate by placing a paper doily on top of the cake and sifting
confectioners' sugar over the doily. Carefully remove the doily
and fill the center of the cake with the Cherries Jubilee filling.


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