Created by dienia b on June 25, 2015
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.