This is a recipe I got from the First Magazine in 1992.
Don’t remove the green hulls before rinsing strawberries. The leaves keep the berries from absorbing water and getting mushy.
- 2-1/4 cups white flour
- 2 cups sugar
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 6 eggs, at room temperature
- 1/2 cup butter melted
- 3/4 cup water
- 1-1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1 qt strawberries
- 2- 1/2 cups heavy cream
- Heat oven to 325 degrees.
- Combine flour, 1 cup of the sugar, the baking powder, cinnamon and salt in a large mixing bowl.
- Separate eggs. Combine the yolks, melted butter, water and 1 tsp of the vanilla. With an electric mixer set at low speed, gradually beat egg yolk mixture into flour mixture until just smooth.
- With clean beaters, beat egg whites with cream of tartar, at medium speed, until whites hold soft peaks. Beat in 1/2 cup of the remaining sugar, adding it gradually. Continue beating until whites hold stiff peaks.
- With a rubber spatula, carefully fold the egg whites into the cake batter.
- Pour into an ungreased 10” angel-food-cake pan. Bake until a toothpick stuck in the centre comes out clean, 1 hour to 1 hour 10 minutes. Cool.
- Slice off the top 1/2 inch of the cake and set aside. Cut a tunnel about 1 1/2 inch deep in the cake. The cut should be about 3/4 inch from the centre and from the outside of the cake. Remove cake with a fork to form a tunnel.
- Hull and chop half the strawberries. Beat heavy cream with remaining 1/2 cup sugar and 1/2 tsp vanilla until the cream holds stiff peaks. Combine 1 1/2 cups of the whipped cream with the chopped strawberries.
- Fill the tunnel with the strawberries-and-whipped cream mixture. Replace the top of the cake.
- Frost cake with remaining whipped cream. Shortly before serving, hull and half the remaining strawberries. Decorate the cake with the berries.