Lemon Jelly Cake

Ingredients

• a teacupful of sweet cream
• two teacupfuls of sugar
• two of flour
• two eggs
• a teaspoonful of cream-of-tartar
• half as much soda
• a cupful of sugar
• the grated rind of one lemon
• the juice of one and a half lemons
• two table-spoonfuls of water

Method

1. 1

   Beat eggs until light, add sugar and beat for five minutes.

2. 2

   Mix in cream, then add flour with soda and cream-of-tartar.

3. 3

   Butter four deep tin plates and pour in batter.

4. 4

   Bake for about 20 minutes.

5. 5

   For filling, cook sugar, lemon rind, lemon juice, eggs, and water over a slow fire for seven minutes, stirring constantly.

6. 6

   Cool and spread on two cakes, layering with remaining cakes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 400. The excerpt below is the record exactly as published.

Lemon Jelly Cake. This cake is made of a teacupful of sweet cream, two teacupfuls of sugar, two of flour, two eggs, a tea- 758 MISS PARLOA'S KITCHEN COMPANION. spoonful of cream-of-tartar, and half as much soda. Beat the eggs till very light; then add the sugar, and beat five minutes longer. Add the cream, and finally the flour, with the soda and cream-of-tartar mixed with it. Wash a small quantity of butter in cold water, so as to extract all salt from it ; then use it for buttering four deep tin plates. Pour the batter into these plates, and bake in a moderate oven for about twenty minutes. To make the jelly or filling, take a cupful of sugar, the grated rind of one lemon, and the juice of one and a half, two eggs, and two table-spoonfuls of water

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