Sponge Jelly Cake (Rolled)

Ingredients

• Five eggs
• 1 cup sugar
• 1 cup flour
• 1 teaspoonful baking-powder

Method

1. 1

   Beat yolks and sugar to a cream, add beaten whites, then flour mixed with baking powder.

2. 2

   Bake in a dripping-pan, turn out on a cloth, spread jelly on the bottom, and roll from the side.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 74. The excerpt below is the record exactly as published.

teaspoonfuls baking-powder, }^ lb. butter, 3^1 lb. sugar, 6 oz. currants, milk. Rub the butter into the flour, add the other in- gredients, and mix with milk into a moist dough. Bake in a well greased tin for about 40 minutes. Icing' for Cakes — Beat up the whites of 3 eggs with ^ lb. of powdered white sugar till light; pour it over the cake, smoothing it with a knife. Bread and Cakes. 167 Set the cake in a warm place till the sugar be- comes hard. Sponge Jelly Cake— Three eggs, 4 oz. sugar, 1 cup flour, 1 dessertspoonful baking-powder, 3 tables poonfuls boiling water. Mix the baking-powder with the flour, and beat each of the eggs separately. Then mix all the ingredients together, and bake in jelly tins in a brisk oven. When cool, chocolate frosting put between the cakes makes them very delici- ous, or jelly if preferred. Jelly Rolls— Three eggs, 3^ cupful butter, 13^ teaspoonfuls baking-powder, f^ of a cup of pul- verized sugar, 1 cupful flour, a little salt. Bake in shallow pans — a dripping-pan well buttered is good for this purpose; put in the dough till it is about 3^ inch thick; take it care- fully from the tins when baked and lay on a cloth; spread jelly over it evenly with a knife; roll while hot; if this is not done the cake will crumble. Sponge Jelly Cake (Rolled)— Five eggs, 1 cup sugar, 1 cup flour

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