From the kitchen of Jilda Putano. This was featured in the
First Family Cookbook. This delicious dessert from Jane is
made with a scratch sponge cake, vanilla custard,
sweetened strawberries and whipped cream.
6 eggs- extra large or jumbo, separated
1 c sugar
1 c flour
1/2 tsp cream of tartar
1 tsp flavoring (vanilla, lemon)
Beat egg WHITES with 1/2 c sugar & cream of tartar until stiff.
Beat egg YOLKS with other 1/2 c sugar & flavoring until thick
& creamy colored.
Fold whites & yolks with flour until blended.
Put in a 13x9 or tube pan.
Bake @ 350 for 30-35 minutes or until a toothpick comes out
Cool cake & make 2 layers.
vanilla custard or whipped cream
& sweetened strawberries
Cover whole cake with:
Whipped Cream or Cool Whip
|"You shouldn't listen in on your sister's conversation
with her boyfriend because it gets too mushy."
In the photo above: I made this in 2 round pans. Instead of splitting
it in half, I layered it all on top.