1. In large mixing bowl cream together 1 1/4 cups of the sugar and the butter till very light and fluffy. 2. Add egg yolks, one at a time, beating well after each; continue beating till very fluffy, about 5 minutes. 3. Sift together flour, baking powder, and 1/2 teaspoon salt; stir into creamed mixture. 4. Beat egg whites till soft peaks form; gradually add remaining 1/2 cup sugar, beating to stiff peaks. 5. Fold into creamed mixture. 6. Pour into 3 lightly greased and floured 9 x 1 1/2-inch round baking pans. 7. Bake at 350 till done, about 20 minutes. 8. Cool 10 minutes; remove from pans. 9. Cool on rack. 10. Whip cream and vanilla just to soft peaks. 11. Place a cake layer on serving plate. 12. Spread with currant jelly and then with 1 cup of the whipped cream. 13. Sprinkle with 2 tablespoons pecans. 14. Spread second layer with 1/3 cup of the strawberry preserves, then with 1 cup of the whipped cream; sprinkle with 2 tablespoons pecans. 15. Gently place atop first layer. 16. Carefully top with third layer. 17. Frost top and sides with remaining whipped cream; coat sides with remaining pecans. 18. Using tip of a small spoon, dot top with remaining strawberry preserves. ---------------------------------------------------------------------------
Nutrition
Ingredients
