1 1/4 cups flour, sifted
1 1/2 cups sugar
1/2 tsp baking powder
1/2 tsp salt
6 eggs, separated
1 tsp cream of tartar
4 tablespoons water
1 tsp vanilla
Preheat oven to 350. Sift flour, 1 cup sugar, baking powder, and salt. Beat the egg whites until frothy. Add cream of tartar and beat until the whites are stiff but not dry. Mix the other 1/2 cup of sugar into egg whites gently.
Mix the egg yolks, water, and vanilla. Add the dry ingredients. Beat well until lemon-colored and smooth. Fold this mixture into the egg whites. Pour the batter into an ungreased 10-inch tube pan.
Bake for 45 minutes or when cake springs back when lightly pressed with fingers. Let the cake cool by inverting it on a rack before removing it from the pan.
To serve, cut the cake in half. Spread the bottom half with butter. Spoon half the berries on this part. Top with the other half of the cake. Spoon the rest of the berries on top. Spread a half cup of cream, whipped, which you have flavored with vanilla over the berries. Garnish with whole berries. Serve immediately.
