Ingredients
Sponge cake:
6 eggs, separated
½ cup orange juice
1 c. sugar
1½ cups flour
¼ teaspoon salt
Fruit filling:
1 jar wild grape jelly
1 lb strawberries (fresh or frozen)
½ cup liquor (sherry, brandy, maple liqueur)
Custard:
4 Tablespoons Bird's custard powder
4 Tablespoons sugar
3½ cups milk
1½ pints (60 ounces) whipping cream
Directions
Cake:
1. Preheat oven to 325°F and have a tube pan ready.
2. Beat egg yolks until lemon-coloured and thick.
3. Add orange juice and continue beating.
4. Slowly add sugar, continue beating until very thick.
5. Fold in flour and salt.
6. Beat egg whites until stiff peaks form. Fold into mixture.
7. Pour into ungreased tube pan and bake at 325°F for 50-55 minutes.
Filling:
Mix together grape jelly and sliced strawberries. Add liquor.
Custard:
1. In heavy saucepan, combine custard powder and sugar. Add milk, bring to a boil on medium heat stirring to prevent lumps and sticking.
2. Add to fruit mixture.
Whip cream until stiff peaks form, adding sugar to taste.
Layer cake, custard and cream in 4 or 5 layers in glass bowl. Cover with plastic wrap and refrigerate for a couple of hours.
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