Strawberry Short Cake, No. 2.
For the Cake.
1/2 pint of flour.
1 gill of sugar.
1 heaped tablespoonful of butter.
3 tablespoonfuls of milk.
1 teaspoonful of baking powder.
1 egg.
Beat the butter to a cream; then gradually beat in the sugar. Now add the unbeaten egg, and beat the mixture vigorously for three or four minutes. Beat in the milk and then the flour, in which the baking powder should be mixed. Bake this batter in two well buttered deep tin plates. They will require about twenty minutes’ time in a moderate oven. When baked, put them on plates to cool.
Filling.
1 pint of stemmed strawberries.
1-1/2 pints of whipped cream.
1 gill of sugar.
1 tablespoonful of gelatine.
1/2 gill of water.
Measure the gelatine generously and put it in a cup with the cold water. Let it soak for an hour or more; then place the cup in a pan of boiling water and stir until the gelatine is dissolved. Have the whipped cream in a bowl and set it in a pan of ice water. Stir the sugar and dissolved gelatine into it. Continue stirring this mixture until it thickens. Spread half of this cream on one of the cakes, and on this spread about two thirds of the strawberries. Put the second cake on top of this. Spread the remainder of the cream and strawberries on this, and serve at once.
The gelatine may be omitted. In that case, crush the strawberries and sugar together. Put a layer of strawberries on the cakes, then a layer of whipped cream.