First Lady Betty Ford’s Strawberry Blitz Torte
1 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
1/2 cup shortening
1/2 cup sugar
4 egg yolks
3 tbsp milk
1 tsp vanilla
4 egg whites
1/2 tsp salt
1/2 tsp cream of tartar
1 cup sugar
1/2 tsp vanilla
Sift flour, baking powder and salt 3 times. Cream
shortening, add sugar slowly and cream mixture until
light and fluffy. Beat egg yolks until they are thick and add to creamed
mixture. Stir in milk and vanilla. Add dry ingredients and beat until batter is smooth. Spread into 2 greased 8-inch layer cake pans.
For meringue, beat egg whites, salt, and cream of tartar until they stand in soft peaks when the beater is lifted. Add sugar 2 tbsp. at a time, beating very thoroughly after each addition. Add vanilla. Lightly pile one-half of the
meringue mixture over the batter in each pan. Bake in a preheated oven at 350 degrees about 35 minutes.
Remove from oven, loosen sides of tortes from pans and remove them to wire racks, keeping the meringue side up. When cool, spread strawberry filling between the layers.
Strawberry Filling: Combine 1/2 cup whipping cream and 2 tbsp. confectioner’s sugar. whip until stiff. Fold in 1 cup sliced strawberries; spread between layers of Blitz Torte.
Source: Youngstown Vindicator - Apr 2, 1976