Strawberry Mousse Cake

-SPONGE CAKE-
3 Eggs, Separated
pn Cream Of Tartar
1/2 c Granulated Sugar
1/4 ts Grated Lemon Rind
1 ts Vanilla
1/2 c All-Purpose Flour
pn Salt

CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan;
set aside. In a large bowl beat whites and cream of tartar to soft peaks.
Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
In a separate bowl beat the yolks with remaining sugar until light yellow
and thickened. Scrape yolks over whites, add lemon rind and vanilla and
fold together. Sift flour and salt over batter, folding in gently but
thoroughly. Transfer to prepared pan. Bake at 350?F for 25 minutes or
until the top springs back when lightly touched. Let cool in pan on wire
rack. If making ahead, remove from pan and wrap well for storage at cool
room temperature for one to two days or in the freezer for up to 2 months.
MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside.
Rinse, hull and puree berries. In a small saucepan combine puree, sugar and
lemon juice and heat gently just long enough to dissolve sugar. Remove from
heat. Warm softened gelatin over low heat until clear and syrupy. Stir into
strawberry mixture. Transfer to a large bowl and chill to consistency of
raw egg white. Whisk in the yogurt. Whip cream until form; fold into
mousse and return to fridge. SYRUP: In a small saucepan bring water and
sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY:
Using a long serrated knife, but cake into 2 thin layers. Place top half,
but side up, in the botton of a clean 9 inch spring for pan. Drizzle half
the syrup ivenly over the cut side of each of the 2 halves. Spoon
strawberry mousse over cake in pan; don’t worry if mousse extends over the
sides. Set remaining layer, cut side over mousse, pressing gently. Cover
and chill thoroughly, overnight if possible. Release sides of pan, and
using a wide lifter, transfer cake to service plate, doily-lined if you’ve
thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries.
Slice thinly. Whip cream until it’s stiff and firm. Sweeten with sugar and
spread ivenly over top and sides of cake. Arrange berry slices in circle
around the top and bottom edges of the cake. Refrigerate until serving
time, which should be within the following hour or two.

Yields
10