Rolled Jelly Cake

Ingredients

• Two eggs
• One cupful of sugar
• One and a-half cupful of flour
• Three table-spoonfuls of milk
• One-half tea-spoonful of salt
• Two tea-spoonfuls of baking-powder

Method

1. 1

   Mix together the sugar and the yolks of the eggs, beating well, then add the milk and salt, and the flour, into which has been stirred the baking-powder.

2. 2

   Lastly stir in the beaten whites of the eggs.

3. 3

   Butter a dripping or cookie pan, turn in the batter, and bake quickly in a quick oven.

4. 4

   When the cake is done, turn it bottom up on a baking-board; spread the cake with jelly, roll it up, and wrap a cloth or towel about it to keep it in shape until cooled.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 232. The excerpt below is the record exactly as published.

ROLLED JELLY CAKE. Two eggs. One cupful of sugar. One and a-half cupful of flour. Three table-spoonfuls of milk. One-half tea-spoonful of salt. Two tea-spoonfuls of baking-powder

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