Jelly roll
Take four eggs and their weight in butter, sugar and flour. Cream the butter and sugar, add the beaten yolks, and whip for five minutes. Put in the flour, the stiffened whites, and, last of all, a full teaspoonful of baking-powder. Pour into a greased baking-tin, and make the layer not more than half an inch thick. Bake quickly and steadily, turn from the pan while hot, spread with jelly at once and roll. Cover with paper and tie into shape until cold.