JELLY MERINGUE
- white of 1 egg
- ½ cup currant or other jelly
Put unbeaten egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread between layers or on top of cake.
Put unbeaten egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread between layers or on top of cake.