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Serves 6.

Ingredients

• 2 c. whipping cream

• 4 c. thinly sliced, peeled peaches

• 2 Tbsp. sugar

• 4 c. thinly sliced strawberries

• 1 sponge cake (8 inches round, 2 inches high)

• Additional whipped cream for garnish

• 1 c. currant jelly, whipped thin for spreading

Method

1. Whip cream and sweeten it with sugar.

2. Slice sponge cake into 4 layers, 1/2 inch thick. Place 1 slice in bottom of glass bowl.

3. Spread with 1/4 whipped currant jelly.

4. Arrange layer of peaches on top of jelly.

5. Follow with a layer of strawberries and layer of whipped cream.

6. Continue layering until all ingredients have been included.

7. End with fruit.

8. Decorate the top with additional whipped cream.

Courtesy of Carl Anderson's Chatam, Los Angeles, House of Lancaster Cookery Book, 1986