Jelly Cake

Ingredients

• five eggs
• three tea-cupfuls of sifted flour
• three-fourths of a cupful of butter
• two cupfuls of sugar
• three-fourths of a cupful of sweet milk
• one heaping tea-spoonful of Royal baking-powder

Method

1. 1

   Cream butter and sugar, pour in milk, then add flour and beat well.

2. 2

   Lastly, add egg whites and baking powder.

3. 3

   Bake in a quick oven.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 140. The excerpt below is the record exactly as published.

JELLY CAKE. Take five eggs, three tea-cupfuls of sifted flour, three- fourths of a cupful of butter, two cupfuls of sugar, three- fourths of a cupful of sweet milk, and one heaping tea-spoon- ful of Royal baking-powder. Cream the butter and sugar together, pour in the milk, then add the flour, and beat well. Lastly, add the wrhites of the eggs and baking-powder. This makes four cakes. Flavor with lemon or vanilla. Bake in a quick oven. JAM CAKE. Take two cupfuls of white sugar, two cupfuls of flour, one cupful and a half of butter, six eggs, two cupfuls of jam, one tea-spoonful of soda, one nutmeg grated, one ounce of allspice, and one ounce of cinnamon. Bake in shallow tins. When cool, put icing between and on top. Mrs. Adna Wadsworth. JELLY ROLLS. Take three eggs, half a cupful of powdered sugar, one cupful of sifted flour, and one tea-spoonful of baking-pow- der. Mix and bake in thin cakes. Spread with jelly, roll up with the jelly side in, and cut into slices across the roll. Eat with warm sauce or butter and sugar creamed together. Flavor with vanilla. CHOCOLATE CAKE. Grate one-half cake of baker's chocolate, and mix it with half a cup of milk ; add the yelk' of one egg, one cupful of sugar, and one tea-spoonful of vanilla. Boil until dissolved. Let this cool. To make cake for the same, take one cupful of sugar, half a cupful of butter, half a cupful of milk, two cupfuls of flour, two tea-spoonfuls of baking-powder, and two eggs. Add to the batter the boiled chocolate. Bake in jelly-cake pans, and put icing between. 276 The New Kentucky Home Cook Book. ALMOND CUSTARD CAKE. Heat one cupful of sour cream to the boiling point, stir into it two tea-spoonfuls of corn starch beaten smooth in a little water, the yelks of three eggs well beaten, and one cupful of powdered sugar. After taking from the stove, add one pound of almonds blanched and rolled, the whites of three eggs beaten lightly, and vanilla to taste. To blanch the almonds, throw them into boiling water a few moments, and the dark skins can be peeled off. For the cake part, take three-fourths of a cupful of but- ter, two cupfuls of powdered sugar, two cupfuls of sifted flour, one cupful of corn starch dissolved in one cupful of sweet milk, two tea-spoonfuls of Koyal baking-powder, and the whites of six eggs. Bake in jelly-cake pans, and put the custard between the layers. Mrs. G. Hunter. WHITE MOUNTAIN CAKE. Take half a pound of sugar, half a pound of flour, half a pound of butter, the whites of three eggs, two table-spoonfuls of water, and one tea-spoonful of baking-powder. Bake in jelly-cake pans, with icing and cocoa-nut between. Mrs. Keith. FEATHER CAKE. Take two cupfuls of powdered sugar, three cupfuls of flour, half a cupful of butter, three-fourths of a cupful of sweet milk

Cook this with the app: pantry check, scaling, and the assistant.