Strawberry Short cake

8 eggs

8 Tbl sugar

8 Tbl sifted flour

1/2 teas. lemon juice

 

fresh strawberries, cut in half vertically

1 cup seedless strawberry jam

1 package of strawberry jello

 

Prepare the jello according to packet's instruction and let jel in the refrigerator until no longer liquid, almost set but not set completely yet (couple of hours)

 

Whip egg whites, add sugar and lemon during the last minute of whipping.

Mix egg yolks.

Alternating, add yolks and flour to the egg whites.

Bake at 350 about 20-25 minutes. (a toothpick inserted in the center of the cake will come out either clean or with only a few crumbs clinging to it).

 

let cool.

 

brush the cake with as much jam as needed to get a thin coating

 

place strawberries, cut side down, to cover the entire cake tightly

pour the jello over the entire cake, to cover the strawberries.

refrigerate over night