STRAWBERRY CHANTILLY CAKE

Ingredients:

STRAWBERRY CREAM:

2	tbsp	MAGNOLIA ALL-PURPOSE CREAM, chilled
2	tsp
1/4	kg	strawberries, chopped
2	tsp	gelatin
2	tbsp	water
		sliced strawberries, for garnish

CAKE:

6	pc	MAGNOLIA BROWN EGGS
3/4 cup + 2	tbsp	sugar
1-1/3	cups	cake flour
1-1/2	tsp	baking powder
1/8	tsp	iodized fine salt
3	tbsp	BAKER'S BEST MARGARINE, melted

Procedure:

Preheat oven to 325°F. Line two 9” cake pans.
Beat eggs until fluffy. Add sugar and continue beating until thick. Sift together flour, baking powder and salt. Fold into egg mixture.
Add margarine until blended. Bake for 15 to minutes. Cool cake before frosting.

STRAWBERRY CREAM:

Whip cream. Add confectioner’s sugar. Continue beating while folding in chopped strawberries.
Dissolve gelatin in cold water then melt over low heat. Beat into cream. Use to frost cake then garnish with strawberry slices on top.

Makes 8 to 10 servings.

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