Norwegian birthday cake (blotkake)

---------------------------LARRY LUTTROPP FVKC70A---------------------------

------------------------L.A. TIMES FOOD SECTION 2/94------------------------
      5    Eggs, separated
    3/4 ts Cream of tartar
  1 1/2 c  Sugar
    1/2 c  Water
      1 ts vanilla
  1 1/2 c  flour
      1 ts baking powder
      2 c  Whipping cream
           Strawberries, optional
 
    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 350 degrees
  about 30 to 40 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; 108 mg sodium; 172 mg
  cholesterol; 20 grams fat; 45 grams carbohydrates; 6 grams protein; 0.05
  gram fiber.
    Presented by: Kathie Jenkins, Times Staff Writer.
    Source: Mrs. Bergliot Norvoll, Minneapolis (originally from Norway).
  
    This sponge cake is also delicious on its own or as a base for fruit and
  whipped cream.
 
-----