Total Time
40mins
Prep 30 mins
Cook 10 mins

From BH&G Heritage Cookbook.

Ingredients Nutrition

Directions

  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.