In a bowl beat egg whites until foamy.
Add cream of tartar and beat until stiff peaks form.
Gradually beat in sugar. Set aside. Beat egg yolks until thick and lemon colored.
Stir in water and vanilla.
Sift flour twice with baking powder.
Stir flour into egg-yolk mixture by hand, until thoroughly
combined.
Fold in egg-white mixture.
Pour mixture into 2 (8-inch) round parchment-lined cake pans
and bake at 35 degrees about 3 to 4 minutes, or until wood
pick inserted in center comes out dry.
When cool, divide each cake into 2 layers. Whip cream.
Save enough whipped cream to decorate outside of cake.
Add crushed strawberries with juice to rest of whipped cream.
Then spread on top of layers.
Each serving contains about: 382 calories; 18 mg sodium; 172
mg cholesterol; 2 grams fat; 45 grams carbohydrates; 6 grams
protein; . 5 gram fiber.
This sponge cake is also delicious on its own or as a base for
fruit and whipped cream.
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