6 egg whites
1/2 tsp. salt
1/4 c. fresh lemon juice
1 1/2 c. granulated sugar
2 pts. strawberries, washed & hulled
1/2 c. confectioners sugar
1 3/4 c. all-purpose flour, sifted
6 egg yolks
1 tbsp. grated lemon peel
2 c. heavy cream, chilled
1/2 tsp. vanilla
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 form when beater is slowly raised. Preheat oven to 350 degrees. In small mixing bowl at high speed and with the same beater, beat egg 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. Pour batter into an ungreased 10 x 4 inch tube pan. Bake 40 minutes. Let cake cool. Divide cake into thirds. Slice 1 pint berries. In 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. Frost top and side with rest of whipped cream. Toss 1 pint berries with jelly. Arrange on the cake. Refrigerate 1 hour. Serves 12.