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To Make the Cake:
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Blend the flour with the baking powder and set aside. In a large bowl, whip the separated egg whites until fluffy; add in the sugar to the whipped egg whites gradually. Beat the mixture until it gets to a stiff meringue like consistency. In a seperate small bowl, beat the egg yolks until frothy. Gently fold the egg yolks and flour mixture into the egg whites and mix gently until well combined.
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Preheat your oven to 350u00b0F.
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Butter and flour two 9-inch round cake pans. Divide the batter between the two pans. Bake the 9-inch layers until the centers spring back when touched with finger, approximately 30 minutes. Set on a rack to cool, leaving the cake layers in the pans. When cooled the centers of the layters may sink slightly.
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For the Custard Filling:
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In a small saucepan mix the egg yolks, butter, cornstarch, half-and-half and sugar. Cook the mixture, stirring constantly over medium heat until it attains a smooth, thick and creamy texture. Remove from the heat, cover and cool. Once cool stir in the vanilla.
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Assembling the Cake:
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Cut the 2 9-inch layers in half horizontally. Place one of the layers on a cake plate or serving plate and spread with some of the custard and place some of the berries into the custard.
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Add an additional layer of cake and spread with the strawberry or apricot jam adding more of the fruit.
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Add the third layer and spread again with custard adding berries.
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Top with the remaining layer of cake.
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An hour before serving whip the cream and flavor with the powdered sugar and vanilla, spread the whipped cream on top of the cake and garnish with some of the strawberries.
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Enjoy!
