6 egg whites
1 3/4 c. sifted all purpose flour (sift before measuring)
1/2 tsp. salt
1 1/2 c. granulated sugar
6 egg yolks
1/4 c. fresh lemon juice
1 tbsp. grated lemon peel
2 pt. strawberries, washed and hulled
2 c. heavy cream, chilled
1/2 c. confectioners sugar
1/2 tsp. vanilla extract
1/4 c. currant jelly, melted

In large electric mixer bowl, let egg whites warm to room temperature, about 1 hour. Sift flour with salt. With mixer at high speed, beat egg whites until foamy. Beat in 3/4 cup of the granulated sugar, 2 tablespoons at a time, beating after each addition.

Beat until soft peaks forms when beater is slowly raised. Preheat oven to 350 degrees. In small mixer bowl, at high speed and with the same beaters, beat yolks until very thick and lemon-colored. Gradually beat in remaining granulated sugar; beat 2 minutes.

At low speed gradually beat in flour mixture. Add lemon juice, 2 tablespoons water and the lemon peel, beating just to combine, 1 minute. With wire whisk, with an under-and-over motion, gently fold egg yolk mixture into egg whites; just to blend.

Pour batter into an ungreased 10 x 4 inch tube pan; bake 40 minutes, or until top springs back when gently pressed with fingertip. Invert pan over neck of bottle; let cake cool completely, 1 hour. With spatula, carefully loosen cake from pan; remove cake.

Divide cake into thirds with toothpicks. With these are guide, split cake into three layers, using a long blade serrated knife. Place bottom layer, cut side up, on plate. Slice 1 pint berries. In medium bowl beat cream with confectioners sugar; add vanilla. Spread bottom layer with 3/4 cup cream and half of sliced berries. Repeat with second layer. Top with last layer, cut side down. First top and side with rest of whipped cream; toss 1 pint berries with jelly. Arrange on the cake. Refrigerate 1 hour.

Serves 12.