3/4 cup sugar
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup all purpose flour
For the filling:
1 cup strawberry jam
1 1/2 cups
1/2 cup confectioner's sugar
1 teaspoon instant vanilla
2 cups cleaned strawberries, hulled and sliced
Preheat oven to
In bowl of an electric mixer, beat sugar, egg yolks, milk and
vanilla until light and creamy. Set aside in a separate bowl.
In bowl of
the electric mixer, beat egg whites with cream of tartar until medium firm.
Combine flour and baking powder. Fold and sift flour in egg yolk mix
alternately with egg whites.
Cover the bottom of a 9-inch round pan with
parchment paper. Grease and flour the bottom and sides of pan. Spread cake
mixture over the bottom of pan. Bake 12 to 15 minutes. Cake should be springy
and seet in center.
Unmold cake over a wire rack. Cool.
Slice into two layers.
Whip the cream with icing sugar and vanilla
pudding until thick.
Spread strawberry jam over cakes. Top with sliced
strawberries and whipped cream.
Stack layers together. Decorate top with