1½ teacups flour.
1 teacup powdered sugar.
Rind and juice of a lemon.
Beat the eggs separately and very light. Do not beat the batter much after adding the flour, which must be done last of all. Get a square baking-pan, butter it, and pour one-half the batter in, reserving the rest for a second layer. Have ready a nice damp towel, lay the cake on it when taken out of the pan; spread over the cake, jam or currant jelly; roll it up whilst damp, and when firmly set put it in a place to dry. It is good eaten with sauce, when for a dinner dish, or it can be cut in slices and eaten as small cakes.—Mrs. M. C.
Sponge Roll.
4 cupfuls of sugar.
4 cupfuls of flour.
1 dozen eggs.
Mix as for sponge cake. Bake in thin sheets and spread on stewed apples, or any kind of fruit, a little sweetened; roll the sheets with the top on the outside. Serve with rich wine sauce.—Mrs. Col. S.
Jelly for Cake.