Rolled Jelly Cake

Ingredients

• 1 cup sugar
• 1 cup flour
• 3 eggs
• 1 teaspoon baking powder
• 2 tablespoons milk
• 1 teaspoon lemon extract

Method

1. 1

   Bake in a long tin, and while warm spread with jelly or jam (raspberry is best) and roll thus; spread a towel on the table, lay on the cake, and roll, keeping towel over it to prevent its cracking.

2. 2

   Do not take off towel until the cake is cold.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 280. The excerpt below is the record exactly as published.

1 teaspoon lemon extract. Bake in 2 tins, and use the " icing filling " given among our fillings. JELLY CAKE. i cup butter. i cup milk (scant). 1 cup sugar. If cups flour. 2 eggs. 2 teaspoons baking powder. 1 teaspoon of any flavoring. Bake in three layers. Spread jelly between layers for filling. PEACH CAKE. Bake sponge cake in 3 layers as for jelly cake; take fine ripe peaches, chop fine or slice thin. Between layers and on top put a layer of the peaches and cover them with either the whipped cream or mock whipped cream given among our fillings. Eat soon after pre- paring it. ROCHESTEK JELLY CAKE. LIGHT PAET. 1 cup butter. 3 cups flour. 2 cups white sugar. 2 teaspoons baking powder. 6 whites of eggs. 1 teaspoon lemon extract. 1 cup sweet milk. Bake in 3 layers. DAEK PAET. i cup butter. 2 cups seeded raisins. 1 cup brown sugar. i cup citron (chopped fine). i cup molasses. ^ teaspoon cloves. 1 egg. 1 teaspoon cinnamon. 2 cups flour. i nutmeg, grated. i teaspoon soda dissolved 1 teaspoon lemon extract. in i cup coffee. Bake in 2 layers. Put light and dark parts alternately, spreading jelly between the layers. Frost the top. 368 LAYER CAKES ROLLED JELLY CAKE. 1 cup sugar. 1 cup flour 3 eggs. 1 teaspoon baking powder. 2 tablespoons milk

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