Recipes for Sponge Cake for Jelly Roll

2 eggs

1 cup of sugar

1 cup of flour

1/4 a teaspoonful of salt

2½ level teaspoonfuls of baking powder

1 teaspoonful of vanilla extract

1/3 a cup of hot milk

Beat the eggs without separating the whites and yolks; beat in the sugar, fold in the flour, salt and baking powder, sifted together, then beat in the milk. Bake in a shallow pan. Turn upon a cloth, trim off the edges, spread with jelly and roll. The cake must be rolled while hot.

5 eggs

1 cup of sugar

1 cup of flour

Grated rind of 1 lemon

2 tablespoonfuls of lemon juice or

1 rounding teaspoonful of baking powder

Beat the whites and yolks separately, and gradually beat the sugar into the yolks; add the lemon juice and rind and fold in the whites and flour. By this recipe the cake is good only when the ingredients are put together properly. Beating and folding are the motions needed. One not understanding how to mix a true sponge cake should omit the lemon juice and use the baking powder. The recipe for Swedish sponge cake, frequently given in these pages, makes a good cake for a jelly roll.

Query 1627.—"Recipe for Currants, Bar-le-duc."