The yield from the stawberry patch today.
This is the third 'picking' this season.
The berries are smaller than last year, probably due to the dry weather when they were forming.
They are sweeter than last season.
J. took this photo after he had made his serving of dessert.
He prefers strawberries on 'shortcake'--a baking powder biscuit.
I am partial to Aunt Dorothy's Sponge Cake which I made on Sunday using the fresh eggs I buy from a friend at church.
My tube pan has gone missing--our many house moves in the past decade leave me with no idea where some items disappeared.
G. came to the rescue with an assortment of pans from her kitchen.
The cake batter produced a cake made in a spring-form pan and one in a small tube pan.
Jim's Aunt Dot [ 87 years old last week!] always made this cake for special desserts.
Her late husband, Ed, grew strawberries, raspberries and blueberries in their Massachusetts garden which, fresh or frozen, accompanied the cake.
Around here we do not serve berries with 'Cool Whip' or with aerosal whipped topping.
We use heavy cream whipped with a bit of sugar and pure vanilla extract.
Aunt Dorothy's Sponge Cake
2 cups flour
1 1/2 cups granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 c vegetable oil
7 eggs, separated
3/4 cup cold water
1 teaspoon vanilla.
Preheat the oven to 325.
Separate the eggs.
Beat the egg whites until stiff peaks form. Set aside.
Sift together the dry ingredients into a large bowl.
Make a 'well' in the center of the dry ingredients.
Add the oil, egg yolks, water and vanilla.
Beat at medium speed until smooth.
Using electric mixer on slow speed, or by hand, fold beaten egg whites into batter.
Turn into ungreased tube pan or large springfrom pan.
Bake 50-55 minutes.
Cool in pan--on a wire rack.
Loosen edges of cake with a sharp knife, invert over plate and gently remove from pan.
Serve with fresh berries and cream.