Strawberry Meringue Cake

Step 1: Sift flour with baking powder and salt three times; set aside.

Step 2: Preheat oven to 375F.

Step 3: Grease well and lightly flour two 9 by 1 1/2 inch layer pans.

Step 4: In large bowl of mixer, at medium speed, cream butter until light.

Step 5: Gradually beat in sugar until light and fluffy.

Step 6: Beat in egg yolks, half at a time, beat until very light.

Step 7: At low speed, beat in flour mixture (in fourths)

Step 8: Alternately with milk (in thirds), beginning and ending with flour mixture. Beat just until combined. Add vanilla.

Step 9: Divide evenly into cake pans;

Step 10: Smooth tops.

Step 11: Bake 20 to 25 minutes until tops spring back when gently pressed with finger. Do not overbake.

Step 12: Meanwhile, in small bowl of mixer, let whites warm to room temperature – 1 hour.

Step 13: Cool layers in pans on racks 5 minutes.

Step 14: Loosen edges with sharp knife.

Step 15: Invert on cake racks to cool.

Step 16: Place cooled layers on cookie sheets.

Step 17: Preheat oven to 350F.

Step 18: At high speed, beat whites just until soft peaks form when beater is slowly raised.

Step 19: Beat in 1/2 cup sugar, 2 tablespoons at a time,

Step 20: Beating after each addition.

Step 21: Beat until stiff peaks form when beaters are slowly raised.

Step 22: Spread meringue lightly on layers.

Step 23: Bake 10 to 15 minutes, until meringue is golden.

Step 24: Let cool on racks.

Step 25: Reserve half of berries for top of cake.

Step 26: Slice rest into bowl.

Step 27: Sprinkle with ½ cup sugar; chill.

Step 28: To serve: place one layer on cake plate.

Step 29: Top with sliced berries.

Step 30: Spread with whipped cream.

Step 31: Place second layer on top.

Step 32: Halve reserved berries; arrange on cake; brush with jelly.

Step 33: Serve at once or within several hours.

Step 34: Do not refrigerate.