Heavenly Strawberry Cream Cake
rec.food.recipes/Tiberius (2001)
Source: Llene Decker, Thousand Oaks, CA; Circuit City Cooks
Makes about 12 servings

CAKE
2 3/4 cups 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 cups or 1 quart strawberries

CUSTARD FILLING
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.

To assemble:
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.