JELLY CAKE, No. 1.
567. Ten eggs,
One pound of sugar,
Three-quarters of a pound of sifted flour,
The grated rind of two, and juice of one lemon.
Beat the yelks of the eggs very light and add the sugar. Stir the yelks and sugar very hard until they are smooth and light. Add to this the grated rind and lemon-juice, and beat it, for a few minutes longer. Whisk the whites to a dry froth, and stir them in very gently. Do not beat it after the whites are in. Butter some shallow tin-plates and put in three table spoonsful of the mixture. Bake them in a quick oven. Or you may heat a griddle or bake-iron, grease it well with butter; grease a tin cake-ring, place the ring on the griddle, pour in three table spoonsful of the mixture, put the griddle in a hot oven, and bake it without turning it. When done take it off, grease the griddle and ring again, and proceed as before. When the cakes are cool place one on a plate, cover the top of it with any kind of thick jelly, put another cake on the top of this, cover it with a layer of jelly, and so on. Place the cakes evenly over each other. It is customary to ice the top one, though it looks very nice with white sugar sifted over.
These are better to be eaten fresh.