1 3/4 c Sugar
1 c Butter
6 Egg yolks
2 c Cake flour; sifted
1/2 ts Baking powder
6 Egg whites
3 c Whipping cream
1 ts Vanilla
1/2 c Currant jelly
1 c Pecans; coarsely chopped
1/2 c Strawberry preserves
In large mixing bowl cream together 1-1/4 cups of the sugar and the
butter until very light and fluffy. Add egg yolks, one at a time,
beating well after each; continue beating until very fluffy, about
5 minutes. Sift together flour, baking powder, and 1/2 ts salt;
stir into creamed mixture. Beat egg whites until soft peaks form;
gradually add remaining 1/2 cup sugar, beating to stiff peaks. Fold
into creamed mixture. Pour into three lightly greased and floured
9 x 1-1/2" round baking pans. Bake at 350°F until done, about
20 minutes. Cool 10 minutes; remove from pans. Cool 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 cup of the whipped
cream. Sprinkle with 2 tb pecans. Spread 2nd layer with 1/3 cup of
the strawberry preserves, then with 1 cup of the whipped cream;
sprinkle with 2 tb pecans. Gently place atop first layer. Carefully
top with 3rd 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.
Recipe by Better Homes & Gardens Heritage Cookbook
