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1
To make cake: Preheat oven to 375-degrees F.
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2
Butter and flour two 9-inch round cake pans.
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3
Combine 1/2 cup flour, cornstarch and baking powder in small bowl.
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4
Beat yolks in small bowl until frothy.
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5
In a large bowl beat whites with cream of tartar until stiff.
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6
Fold yolks and dry ingredients alternately into whites.
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7
Pour batter into prepared pans.
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8
Bake for 30 minutes or until done (the center of cake will spring back when done.)
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9
For custard filling: Combine 1/4 cup sugar and cornstarch in saucepan.
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10
Mix in half-and-half, yolks and finally the butter (in that order).
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11
Cook, stirring constantly, over med-low heat until mixture thickens (10 minutes).
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12
Let cool to room temp and then stir in 1 tablespoon vanilla.
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13
To assemble cake: Reserve several strawberries.
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14
Slice remainder.
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15
Cut each cake layer in half horizonally (there are now 4 layers).
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16
Place one layer on cake plate, cut side up.
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17
Spread with half of custard.
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18
Add next layer (second layer), cut side down.
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19
Spread with jam.
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20
Arrange sliced berries on top of jam.
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21
Add next layer (third layer), cut side up.
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22
Spread with the rest of the custard.
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23
Top with final layer (4th layer), cut side down.
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24
(Cake can be prepared 4 hours ahead of time to this point and refrigerated) One hour prior to serving, whip cream to soft peaks.
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25
Stir in powdered sugar and 1 teaspoon vanilla.
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26
Spoon cream on top of cake and cover sides.
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27
Garnish with reserved strawberries.
