Strawberry Cream Cake from Mccall'S Cooking School

Here you go, Jane. I don't have the cookie recipe in my edition.

STRAWBERRY CREAM CAKE

6 egg whites
1 3/4 cups sifted (sift before measuring) all-purpose flour
1/2 teaspoon salt
1 1/2 cups granulated sugar
6 egg yolks
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
2 pints strawberries, washed and hulled
2 cups heavy cream, chilled
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup currant jelly, melted

1. In large electric-mixer bowl, let egg whites warm to room temperature-1 hour. Sift flour with salt. With mixer at high speed, beat egg whites until foamy. Beat in 3/4 cup of the granulated sugar, 2 tablespoons at a time, beating after each addition.

2. Beat until soft peaks form when beater is slowly raised. Preheat oven to 350F. In small mixer bowl, at high speed and with the same beater, beat yolks until very thick and lemon-colored. Gradually beat in remaining granulated sugar; beat 2 minutes.

3. At low speed, gradually beat in flour mixture. Add lemon juice, 2 tablespoons water and the lemon peel, beating just to combine-1 minute. With wire whisk, with an under-and-over motion, gently fold egg-yolk mixture into egg whites just to blend.

4. Pour batter into an ungreased 10-by-4-inch tube pan; bake 40 minutes, or until top springs back when gently pressed with fingertip. Invert pan over neck of bottle; let cake cool completely-1 hour. With spatu la, carefully loosen cake from pan; remove cake.

5. Divide cake into thirds with toothpicks. With these as guide, split cake into three layers, using a long-bladed serrated knife. Place bottom layer, cut side up, on plate. Slice 1 pint berries. In medium bowl, beat cream with confectioners' sugar; add vanilla.

6. Spread bottom layer with 3/4 cup cream and half of sliced berries. Repeat with second layer. Top with last layer, cut side down. Frost top and side with rest of whipped cream; toss 1 pint berries with jelly. Arrange on the cake. Refrigerate 1 hour. Serves 12.