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  • 2 eggs, separated
  • 1 c sugar
  • 6 tb hot water
  • 1/4 ts lemon extract
  • 1 c flour
  • 1 1/2 ts baking powder
  • 1/4 ts salt
  • 3 eggs
  • 1/4 c sugar
  • 1/8 ts salt
  • 2 c milk, scalded
  • 1/2 ts vanilla
  • 1 pound raspberry jam
  • 4 c strawberries, washed and hulled
  • sugar
  • 6 tb sweet sherry
  • 1 c whipping cream, whipped
  • slivered almonds

Yield: 12 servings. Beat 2 egg yolks until thick and lemon-colored. Add 1/2 cup sugar gradually and continue beating. Slowly add hot water, then add remaining 1/2 cup sugar and lemon extract. Beat 2 egg whites until stiff and fold in. Sift flour with baking powder and 1/4 teaspoon salt and add. Turn batter into ungreased 9-inch square cake pan and bake at 350F 25 minutes. Invert pan on rack and let stand until cake is cold. Loosen with spatula and carefully remove cake from pan. Meanwhile, to make custard, beat 3 eggs lightly. Add 1/4 cup sugar and 1/8 teaspoon salt. Add milk, stirring constantly. Cook, stirring, in top of double boiler over hot, not boiling, water until mixture coats spoon, about 7 to 10 minutes. Add vanilla and cool. To assemble trifle, slice cake in halves horizontally. Spread each half with jam. Cut in 1-inch cubes. Reserve a few strawberries for garnish and slice remaining. Place 1/3 of berries in 2-quart bowl and sprinkle lightly with sugar. Top with 1/3 of cake cubes. Sprinkle with 2 tablespoons sherry, then pour 1/3 of custard over cake. Continue layering until berries, cake, sherry and custard are used up. Cover and refrigerate overnight. Before serving, top with whipped cream and reserved whole berries. Sprinkle with almonds.

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