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Title: Lady Di's Birthday Cake
Categories: Cake
Yield: 12 Servings
| 6 | lg | Eggs |
| 1 1/2 | c | Granulated sugar |
| 1/3 | c | Water |
| 1 | ts | Vanilla |
| 1 1/3 | c | All-purpose flour; mixed with |
| 1/2 | ts | Baking powder -filling-- |
| 3 | c | Whipping cream |
| 1 | tb | Vanilla |
| 1/2 | c | Granulated sugar |
| 3 | pt | Baskets (about 12-oz. each) strawberries |
| Rinsed (reserve some for garnish), hulled & sliced |
Dianna had a special fondness for this cake because it was served at her childhood birthday parties. The baked layers can be wrapped and refrigerated up to 3 days or frozen up to 3 months. Unwrap and bring to room temperature before assembling. Completed cake can be refrigerated up to 4 hours before serving. -Women's Day
CAKE Grease bottom and sides of two 8- or 9-inch round layer-cake pans. Line bottoms with waxed paper; grease paper. Add granulated sugar to each pan; tilt to coat bottom and sides; shake out excess. Heat oven to 350 degrees.
Beat eggs in a large bowl with electric mixer on high speed until pale, about 1 minute. Gradually add the 1 1/2 cups sugar, beating about 2 minutes until mixture is thick, has tripled in volume and forms a slowly dissolving ribbon when beaters are lifted. Working quickly, stir in water and vanilla. Fold in flour mixture JUST until blended. Pour into prepared pans. Bake 30 to 35 minutes until tops are lightly browned and pick inserted near centers comes out clean. Cool in pans on rack 10 minutes. Run thin-bladed knife between sides of pans and cakes to loosen. Invert pans on rack; peel off waxed paper and cool completely.
FILLING Beat cream and vanilla in a large bowl with electric mixer until soft peaks form when beaters are lifted. Gradually beat in sugar until cream is of spreading consistency.
TO ASSEMBLE Slice each layer in half horizontally, using a long serrated knife. Place 1 layer on serving plate, spread with 1 cup whipped cream, top with 1/3 of the sliced berries. Repeat with 2 more layers. Place remaining layer on top; spread remaining cream over sides and top. Garnish with reserved berries. Refrigerate until ready to serve.
Makes 12 servings. Per serving: 460 CALORIES; 7g PROTEIN; 53g CARB; 26g FAT; 206mg CHOL; 64mg SODIUM
Formatted and submitted by Helen Simmons Recipe by: Women's Day Magazine, mid-1980's
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