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1
Preheat the oven to 350u00b0F.
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2
Butter and flour two 9-inch round cake pans.
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3
MAKE THE CAKE: Sift the flour with the baking powder and set aside.
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4
In a large bowl, beat the egg whites with an electric mixer until frothy; gradually add the sugar and beat until stiff and meringuelike.
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5
In a small bowl, beat the yolks until frothy; fold the yolks and flour into the egg whites just until incorporated.
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6
Divide the batter evenly between the pans.
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7
Bake for 30 minutes or until the centers spring bake when touched.
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8
Cool in the pans on a wire rack (centres of the cakes may sink slightly).
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9
TO PREPARE THE CUSTARD FILLING, in a small nonreactive saucepan, mix the egg yolks, butter, cornstarch, half and half, and sugar.
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10
Cook, stirring, over medium heat until the mixture is smooth and thick.
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11
Remove from the heat, cover, and COOL.
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12
Stir in the vanilla.
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13
TO ASSEMBLE THE CAKE, cut the layers horizontally, making 4 layers in all.
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14
Place the bottom layer on a cake plate and spread with half the custard.
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15
Top with the next layer.
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16
Spread with the jam.
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17
Reserve a few of the nicest strawberries for garnish on top of the cake, then slice the remainder and arrange on top of the jam layer.
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18
Top with a third layer of cake.
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19
Spread with the remaining custard.
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20
Top with the remaining layer of cake.
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21
No more than 1 hour before serving, make the topping.
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22
Whip the cream and flavour with the confectioners' sugar and vanilla.
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23
Pile whipped cream on top of the cake and garnish with the reserved berries.
