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Jelly Cake
Yield:Approximately 2 dozen, depending on size
Ingredients:
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½ pound sifted, white sugar
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6 ounces butter
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8 eggs, separated
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1 lemon, juice and grated rind
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1 pound flour, sifted
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Butter
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Jelly, any flavor
Directions:
1. Cream butter and sugar.
2. Beat and strain yolks; beat egg whites to a stiff froth.
3. Add the eggs to the creamed mixture, then the lemon, then the flour.
4. Butter 8x8-inch or 9x13-inch pans and pour batter ¼ inch thick.
5. Bake at 325 to 350 degrees until a light brown, and cool on cake racks.
6. Spread layers with jelly and stack.
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