Grossenhausen Strawberry Cake - cooking recipe

Ingredients

1 1/2 c. cake flour
3 tsp. baking powder
4 eggs, separated
1 c. sifted flour (extra fine works well)
1 tsp. vanilla
3/4 c. water
strawberries
1 Tbsp. cornstarch

Preparation

Preheat oven to 325\u00b0.
Sift 1/2 cup flour with the baking powder.
Beat egg whites until stiff peaks form.
Set aside. Beat egg yolks until thick and light.
Add sugar, gradually, and continue beating.
Add flavoring, water and 1 cup of the flour, alternating.
Then add the baking powder mixture.
Fold in the stiffly beaten egg whites.
Pour into an ungreased tube pan and bake 40 to 45 minutes.
Invert pan and when cool, remove cake. Mash enough strawberries to make 1 cup of juice.
Strain.
Thicken this with 1 tablespoon of cornstarch and boil 5 minutes.
Cover the top of the cake with perfect whole strawberries, stem side down, then pour the hot thickened strawberry juice over the top. Let stand until firm.
Chill and serve.