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Heavenly Strawberry Cream Cake
Makes about 12 servings.

2 3/4 cup sifted cake flour
3 tsp baking powder
3/4 tsp salt
4 egg whites
1 1/2 cups sugar
3/4 cup butter or margarine
1 cup plus 2 Tbsp milk
1 tsp vanilla extract
1/2 tsp almond extract
4 cup or 1 Quart strawberries

1/2 cup sugar
2 Tbsp flour
dash of salt
1/4 cup milk
2 egg yolks
1 cup milk
2 Tbsp butter
1 tsp vanilla extract
1 1/2 cups heavy cream whipped and sweetened to taste

Sift flour with baking powder and salt. Beat egg whites until
foamy. Gradually add 1/2 cup sugar, beating thoroughly after each
addition. Continue beating until mixture forms soft peaks. Cream
butter; gradually add 1 cup sugar; cream until light and fluffy.
Alternately add flour mixture and milk, small amount at a time;
beating after each addition until smooth. Mix in flavoring, fold
in egg whites. Bake in 2 9-inch round cake pans which have been
lined on bottom with wax paper. Bake at 350 for about 30 minutes,
or until top springs back when pressed lightly. Cool. Meanwhile,
make custard; combine sugar, flour and salt on top of double
boiler. Combine 1/4 cup milk and egg yolks. Blend into sugar
mixture. Stir in the 1 cup milk and butter; Cook and stir over
bubbling water for 6-10 minutes or until thickened. Remove from
hot water; Add vanilla. Cool.

Split cake layers horizontally, making 4 layers. Slice strawberries,
reserving a few whole ones for garnishing. Fill layers with custard
filling, topped with sliced strawberries. Frost cake with sweetened
whipped cream, garnish with reserved whole strawberries. Chill.

To prevent whipped cream from going flat, add 1 tsp unflavored
gelatin, dissolved in 2 Tbsp of cold water to cream while whipping.


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