A Recipe from the Home and Heart of
Ila Knight
A Recipe from the Home and Heart of Ila Knight
Ingredients:
I have made this cake for Christmas for more than 40 years. In the long ago, strawberries were not ordinarily on the market at Christmastime. But I was able to get a whole tray from Ingles (special ordered) from Florida for about $30.00. A lot of money in those days! We not only loved it but it was so beautiful we had one every Christmas until my children married and left home. I still make it and it was included in my Cookbook “Recipes From the Heart.”
6 egg whites 1-3/4 C sifted all purpose flour (sift before measuring) 1/2 tsp salt 1-1/2 C sugar 6 egg yolks 1/4 C fresh lemon juice 1 quart (or more if desired) strawberries, washed and hulled and sliced. Leave several whole for garnish. 1 large tub Cool Whip Directions: 1. Preheat oven to 350° 2. Sift flour with salt In a large mixer bowl, beat egg whites until foamy.
Strawberry Cream Cake This recipe has been modified and adapted from the original inspiration found in the April 1977 McCall’s Cooking School Magazine.
3. Beat in 3/4 C of the sugar, 2 TBSP at a time beating well after each addition. (I use an electric mixer on this). Beat until soft peaks form when the beater is slowly raised. 4. In a small mixer bowl, using the same beaters, beat the yolks until very thick and lemon colored. 5. Gradually add the remaining sugar to the egg yolk mixture.
