1 c. sifted cake flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1/2 c. sugar
4 egg yolks
3 tbsp. milk
1 tsp. pure vanilla extract
Meringue (see recipe below)
Filling and topping (see recipe below)

Preheat oven to 350 degrees. Grease 2 (8-inch) layer-cake pans. Sift flour, baking powder and salt together.

In a large bowl, with electric mixer set at medium speed, beat shortening until creamy. Gradually add sugar and continue beating until light and fluffy.

Beat egg yolks in separate bowl and add to creamed mixture. Stir in milk and vanilla. Add dry ingredients at low speed and beat until batter is smooth. Pour batter into cake pans.

Lightly pile half of the meringue mixture over the batter in each pan; spread evenly. Bake in 350 degree oven until cake tests done and meringue is pale gold, about 35 minutes.

Remove from oven, loosen sides of tortes from pans and remove them to wire racks, keeping the meringue side up. Add filling and topping. Makes 8-10 servings.

MERINGUE:

4 egg whites
1/2 tsp. salt
1/2 tsp. cream of tartar
1 c. sugar
1/2 tsp. pure vanilla extract

Beat egg whites, salt and cream of tartar until they stand in soft peaks. Add sugar, 2 tablespoons at a time, beating very thoroughly after each addition. Then add vanilla.

STRAWBERRY FILLING AND TOPPING:

1 c. heavy cream, whipped
4 tbsp. confectioners sugar
2 c. sliced strawberries
8 strawberries for garnish

Combine whipped cream and confectioners sugar. Fold in sliced strawberries. Spread half between layers of Blitz Torte (meringue side up) and use remaining as topping. Decorate with whole berries. Refrigerate if not serving immediately.