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STRAWBERRY SURPRISE CAKE
By MRS. T. K. CRAGG

22 cup margarine %y tsp. salt

2 cups sugar 14% cups milk

Itsp. vanilla 4 egg whites (yolks for filling)
3 cups sifted cake flour 4 tsp. salt

4 tsp. baking powder

Cream margarine, sugar and vanilla until well blended. Sift flour, baking
powder and salt (1% tsp.) together. Add sifted dry ingredients alternately
with milk, beating after each addition until smooth, beginning and ending
with flour. Beat egg whites stiff with % tsp. salt, fold in. Pour into three
8” layer cake pans that have been greased and lightly floured. Bake in
moderate (350 degree) oven 25 to 30 minutes. Allow cakes to cool on rack
10 to 15 minutes before turning out. When cool cut a 5” circle from one
layer. Place bottom layer on cake plate spread with vanilla cream. Top
with cut out layer and fill center with strawberry jelly mixture. Cover
layer and strawberries with vanilla cream. Cover with remaining layer
and frost with,—

SEVEN MINUTE FROSTING:

1 egg white 1% tsp. cream of tartar
224 cup sifted white sugar ¥g tsp. salt
2 tbsp. water

Combine above, stirring occasionally while allowing to stand one hour
before cooking and beating 7 minutes over hot water.

VANILLA CREAM FILLING:

2 cups top milk 1 tsp. vanilla
4 cup sugar 1% tbsp. gelatin dissolved in
4 egg yolks 2 tbsp. cold water

1m tsp. salt

Scald milk in top double boiler. Beat egg yolks, add sugar and salt and
beat well. Blend in flour. Add % scalded milk gradually to egg yolk mix-
ture and return to double boiler. Cook and stir over hot water for 12
minutes. Add vanilla and gelatin dissolved in cold water. Remove from heat
and stir until gelatin is completely dissolved. Cool and stir from time to
time to prevent crusting. Keep lid on filling while cooling. Have thoroughly
chilled before spreading on cake,

STRAWBERRY SURPRISE:

1 carton frozen strawberries 144 tsp. gelatin
(thawed)

Thaw frozen strawberries. Strain. There is approximately one cup of
juice. Heat juice to boiling point, add gelatin dissolved in one tbsp.
cold water. Stir till gelatin is completely dissolved. Then chill. When jelly
begins to thicken add strawberries and fill center ring of cake. It is wise
to make vanilla cream and jellied strawberry a couple of hours before
baking cake.

This makes a complete and attractive dessert for a dinner party or
buffet supper. The red and white color combination, the lightness of
the cake and the refreshing jelly center makes this a pleasant change
from the usual heavy rich fare of the Christmas season.