Lemon Jelly Cake

Ingredients

• 3 cups sifted flour
• 1 cup milk
• 11/2 cups sugar
• 34 cup butter
• 3 eggs

Method

1. 1

   Cream butter and sugar; add yolks of eggs; beat thoroughly.

2. 2

   Add three-fourths of milk, stirring constantly.

3. 3

   Sift baking powder and flour several times together.

4. 4

   Begin adding flour so sifted, a handful at a time.

5. 5

   Stir rapidly.

6. 6

   Add remainder of milk and flour as needed for batter of good consistency; add whites last, (beaten until plate can be turned up-side-down without slipping off beaten whites).

7. 7

   Bake quickly in layer-cake pans.

8. 8

   In turning out layers, whisk layers over quickly as soon as top touches paper, as the bottom will not stick, but top of cakes will.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 57. The excerpt below is the record exactly as published.

4 cup butter or good shorten- 3 cups sifted flour. ing. 1 cup milk. 1 tbls. corn starch. 1 tbls. orange juice. 3 tbls. baking powder. 2 cups sugar. Cream butter and sugar until thoroughly mixed, add eggs beaten until very light. Sift baking powder, corn starch, and flour together twice. Add alternately with milk to mixture, add orange juice. Bake in moderate oven. ORANGE FILLING. 4 egg yolks beaten light. 1 cup water. 2 cups sugar. 1 cup grated orange peel. Cook sugar and water until the syrup drops from spoon. Then into this beat the eggs gradually, allowing syrup to continue cook- ing, as the beating is in progress. Add grated peel just before the filling is cool. Mrs. Tull C. Waters. LEMON JELLY CAKE. (A Favorite with Men). 3 cups sifted flour. 1 cup milk. 11/2 cups sugar. 2 t-spoons Royal baking pow- 34 "cup butter. der. 3 eggs

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