The weight of 4 in flour.
The weight of 6 in sugar.
To be baked in flat tins.
For the jelly: one-quarter pound butter, one-half pound sugar, yolks of three eggs, juice and grated rind of one lemon.
To be put in a saucepan and allowed to come to a boil. Then the three whites, beaten to a stiff froth, must be stirred in and the saucepan returned to the fire until it boils up. Spread between layers of cake.—Mrs. E. C. G.
Lemon Jelly Cake.
Bake as for the orange cake. For the jelly: take the juice and rind of three lemons, one pound sugar, one-quarter pound butter, six eggs; beat together; scald as you do custard. When cool, it must be thick-spread between the cakes; ice the top.—Mrs. C. C.
Rolled Jelly Cake.
3 eggs.
1 teacup of sugar.