A Charlotte Cachée Cake.
1 thick loaf of sponge, or other plain cake.
2 kinds of jelly—tart and sweet.
Whisked whites of 5 eggs.
1 heaping cup powdered sugar—or enough to make stiff icing.
Juice of 1 lemon whipped into the icing.
Cut the cake horizontally into five or six slices of uniform width. Spread each slice with jelly—first the tart, then the sweet, and fit them into their former places. Ice thickly all over, so as to leave no sign of the slices; set in a slow oven for a few minutes to harden; then, in a sunny window.
This is an easy way of making a showy cake out of a plain one.