7 eggs
1 1/4 c. sugar (sift 3 times)
1 c. plain flour (sift 3 times)
3/4 tsp. cream of tartar
1 pinch of salt
1 tsp. vanilla

Separate eggs, reserve yolks. Beat whites until firm (until they peak) but not dry. Blend in sugar gradually. Add cream of tartar and pinch of salt. Add vanilla.

Beat yolks thoroughly. Blend into whites gradually. Fold, do not beat, flour into mixture gradually. Place in 10 inch tube pan. Bake at 350 degrees for about 45 minutes.

CREAM:

6 eggs
1 1/2 qts. milk
8 tbsp. sugar
4 tbsp. self-rising flour
2 tsp. vanilla

Mix eggs, flour and sugar well. Add milk gradually to mixture until it is soft (liquid). Cook on low burner. Stir constantly until mixture bubbles and thickens. Cool. Stir frequently while cooling. When cooled, add vanilla. When thoroughly cooled, place in refrigerator.

Serve cream over wedge-slice of cake. If cream is not sweet enough, add sugar to sweeten to taste. If cream is too thick to serve easily, thin by adding cold milk and mix until creamy has desired consistency. Sugared strawberries served over the cake and cream is an added.