Sponge Jelly Cake (Rolled)

Ingredients

• 5 eggs
• 1 cup of sugar
• 1 cup of flour
• 1 teaspoonful of baking powder

Method

1. 1

   Beat the yolks and sugar to a cream, add the whites, beaten to a stiff froth; then the flour, in which the baking powder has been mixed.

2. 2

   Bake in a dripping-pan.

3. 3

   When done, turn out on a cloth, spread jelly on the bottom of the cake, and roll from the side.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 86. The excerpt below is the record exactly as published.

Sponge Jelly Cake (Rolled)--Ingredients--5 eggs, 1 cup of sugar, I cup of flour, and I teaspoonful of baking powder. Beat the yolks and sugar to a cream, add the whites, beaten to a stiff froth; then the flour, in which the baking powder has been mixed. Bake in a dripping-pan. When done, turn out on a cloth, spread jelly on the bottom of the cake, and roll from the side. 507. Roll Jelly Cake—Ingredients—1% cups of brown sugar, 3 eggs, I cup of milk, 2 cups of flour, 1 teaspoonful of cream of tartar, I teaspoonful of soda, 1 teaspoonful of lemon or vanilla essence. Thoroughly beat the eggs and sugar together ; mix the cream of tartar and soda with the milk, stirring in the flavoring also; next mix in the flour; spread them upon a long pan, and as soon as done spread jelly on the top and roll. 508. Johnny Cake—Ingredients—1 pt. of Indian meal, 1 teacupful © of sugar, I pt. of milk, 2 eggs, 1 teaspoonful of butter, ‘salt to taste, I teaspoonful of dissolved saleratus. Mix the butter and sugar with the meal; boil half the milk. Add the dissolved saleratus and the eggs, after they have been well beaten, to the remaining half of cold milk. Pour the boil- ing milk over the meal and let it cool. Then add the cold milk and saleratus. Bake in a shallow pan. 509. Indian Meal Breakfast Cakes—Ingredients—1 qt. of Indian meal, 2 eggs, 1 teaspoonful of dssolved saleratus, % oz, of butter, salt to taste, milk sufficient to make a thick batter, Beat the eggs very thick and light. Cut up the butter into the meal; then pour over enough boiling water to wet it. When it is cool add the eggs and salt; pour the dissolved saleratus into the milk, and add as much milk as will make it into a thick batter. Butter square tin pans, fill them about two-thirds full, and bake in a quick oven. When done, cut into squares and serve hot. BREAD AND CAKES. 155 510. Icing for Cakes (1)—Ingredients—4 eggs, 1 Ib. of finely powdered white sugar, vanilla, strawberry, lemon, or any other flavoring. Take the whites of the eggs, and beat well adding the sugar to stiffen in small quantities ; continue until you have beaten the eggs to a stiff froth ; it will take about half an hour if well beaten all the time ; if not stiff enough then add more sugar ; spread carefully on the cake with a broad bladed knife; to color icing yellow, put the grated peel of a lemon (or orange) into a piece of muslin, strain a little juice through it and press hard into the other ingredients. Strawberry juice or cranberry syrup colors a pretty pink color. 511. Icing for Cakes (z)—Ingredients—The whites of 2 eggs, % Ib. of castor sugar, and the juice of a lemon or a few drops of orange flower water. Beat the mixture until it hangs upon the fork in flakes, then spread over the cake, dipping the knife in cold water occasion- ally; stand it before the fire, and keep turning the cake constantly, or the sugar will catch and turn brown; as scon as it begins to harden it may be removed; the icing must not be put on until the cake itself is cold, otherwise it will not set. A few drops of cochineal wil color it if desired. 512, Excellent Frosting. Take one cupful of granulated sugar and four tablespoonfuls of hot water, boil them together until it threads from the spoon, stirring often. Beat the white of one egg until firm; when the sugar ‘is ready set it from the stove long enough to stop boiling, then pour on to the egg slowly, but continually, beat- ing rapidly ; continue to beat until of the right consistency to spread on the cake and flavor while beating; it hardens very quickly after it is ready to put on the cake, so it is best to have the white of another egg ready to add a littte if it gets too hard to spread smoothly. Boil the sugar the same as for candy ; when right for candy it is right for frosting ; if at last it hardens very rapidly it has been boiled too hard; but a little white of egg will rectify it. Or if not boiled enough (that is, if it remains too thin after beaten until cold) put in pulverized sugar, adding a little and beating hard, then if not just right, a little more and beat again until thick enough. ‘The one thing is to have the sugar boiled just right ; if you hit that point you will not have a bit of trouble, if not, it will require ‘‘ doctoring,” 156 THe Domintox Cook Boox. as I have told you. A good deal cepends upon stirring the sugar into the white of the egg at first ; if too fast or too slow it will cook the egg in lumps; if you should not get it just right at first do not be discouraged; when once you get it perfect you will never make it any other way. ‘This quantity is for one cake. 513. Almond Icing for Cakes—lIngredients—4 eggs, a small quantity of rose water, and to every lb. of sweet almonds add 1 Ib. of powdered loaf sugar. Blanch and pound the almonds until of the consistency of thick cream, wetting now and then with a little rose water ; next beat the whites of the eggs to a firm froth ; add to the almonds mixing in the sugar, and stir all well together (be sure it is nice and smooth). After spreading on the cakes cover with plain icing, after this, if desired, pop it in the oven to dry, and harden. 514. Chocolate Icing for Cakes (Simple)—Ingredients— 4% cake chocolate, % cupful sweet milk, sugar, 2 dessertspoonfuls of corn starch, a teaspoonful of vanilla. Mix together the chocolate, milk, and starch ; boil for two minutes, flavor with the vanilla, and sweeten with powdered white sugar to taste. 515. Plain Fruit Cakes—Ingredients—1 Ib. of flour, % lb. of dripping, 2 teaspoonfuls of baking powder, a little allspice and salt, Y Ib. of currants, %% lb. of white sugar, and 3% pint of milk. Mix into the flour the baking powder and salt, then with the hands rub the dripping in the flour until it resembles bread-crumbs. Add the currants, allspice and sugar. Take care that the ingredients are well mixed ; pour in the milk and mix with a wooden spoon. Grease a quartern tin and pour the mixture into it; bake for one hour. ‘To ensure the cake being done stick a piece of broom straw into it. This answers the same purpose as a knife and is better, as the knife is apt to make the cake heavy. Turn the cake on end to allow the steam to evaporate. 516. Farmer’s Cake—Ingredients—1 cupful of dried sour apples, 1 cupful sugar, 1 cupful golden syrup, I small cupful of butter, r small cupful of sour milk, I teaspoonful of soda, cinnamon and cloves, 1 pt. of flour, 1 egg. Mince the apples and soak over night; now let them simmer with the syrup for two hours. Mix other ingredients. BREAD AND CAKES. 1b] as you would for any cake. Add apples and syrup when cool. Bake in tins, the oven must not be too hot. Should take half an hour. 517. Plain Fruit Cake (2)—Ingredients—1 lb. of flour, % Ib. of raisins, 4 0z. of dripping, 4 oz. of white sugar, a teacupful of milk, I egg, 2 teaspoonfuls of baking powder

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