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Ingredients
- 1 3/4 c. Sugar
- 1 c. Butter or possibly margarine
- 6 x Egg yolks
- 2 c. Sifted cake flour
- 1/2 tsp Baking pwdr
- 6 x Egg wites
- 3 c. Whipping cream
- 1 tsp Vanilla
- 1/2 c. Currant jelly
- 1 c. Coarsely minced pecans
- 1/2 c. Strawberry preserves
Directions
- In large mixing bowl cream together 1 1/4 c. of the sugar and the butter until very light and fluffy. Add in egg yolks, one at a time, beating well after each; continue beating until very fluffy, about 5 min. Sift together flour, baking pwdr, and 1/2 tsp. salt; stir into creamed mix. Beat egg whites until soft peaks form; gradually add in remaining 1/2 c. sugar, beating to stiff peaks. Fold into creamed mix. Pour into 3 lightly greased and floured 9 x 1 1/2-inch round baking pans. Bake at 350 until done, about 20 min. Cold 10 min; remove from pans. Cold on rack. Whip cream and vanilla just to soft peaks. Place a cake layer on serving plate. Spread with currant jelly and then with 1 c. of the whipped cream. Sprinkle with 2 Tbsp. pecans. Spread second layer with 1/3 c. of the strawberry preserves, then with 1 c. of the whipped cream; sprinkle with 2 Tbsp. pecans. Gently place atop first layer. Carefully top with third layer. Frost top and sides with remaining whipped cream; coat sides with remaining pecans. Using tip of a small spoon, dot top with remaining strawberry preserves.
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