8 eggs
2 cups sugar
2 cups flour

Separate eggs. Beat whites until stiff. Add sugar to the egg yolks and cream together. Gradually add the flour (you might need to add a little water if the dough is too stiff). Fold egg whites into the mixture.

Bake at 350°F in an angel food pan that has been sprayed and floured. Cake is done when the top springs back, about 45 minutes. Cool and slice into 3 layers.

Fill each layer with Cool Whip or whipped cream. Top with strawberries. Keep refrigerated. You can also bake in a 9x13-inch cake pan and top with whipped cream.

This recipe is very easy to divide into any size cake you desire.

Submitted by: Linda Thoresen Overbeck