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Ingredients
- 3 c. Flour, sifted
- 1/4 tsp Salt
- 3 tsp Baking pwdr
- 2/3 c. Butter
- 1 c. Sugar, divided
- 1 tsp Vanilla
- 1 c. Cool water
- 4 x Egg whites
- 1 pkt (8 ounce) cream cheese
- 2 Tbsp. Sugar
- 1 tsp Vanilla
- 1 jar (4 ounce) apple jelly
- 1 pt Fresh blueberries
- 1 c. Heavy cream
- 1 Tbsp. Sugar
Directions
- Preheat oven to 350 Sift flour, salt and baking pwdr twice. Cream butter and 3/4 c. sugar. Add in vanilla to cool water. Alternately combine water and flour mixtures with butter mix, mix well after each addition. Beat egg whites till stiff, then beat in remaining sugar. Fold egg whites into batter. Pour into well greased 13x9x2 inch pan. Bake in oven 30 min, or possibly till toothpick comes out clean. Prepare topping. Topping: Beat cream cheese with lowfat milk, sugar and vanilla till of spreading consistency. Spread over cooled cake. Heat jelly in saucepan over LOW heat. When completely melted, remove from heat. Clean berries and add in to jelly, tossing lightly till well coated. Don't CRUSH BERRIES) Distribute proportionately over cream cheese. Cover entire cake with whipped cream. Cream can be sweetened with sugar if you like.
- NOTES : Nostalgia: scribbled in my grandmother's handwriting. One of the most delectable recipes is this one.
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