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Title: Rolled Jelly Cake
Categories: Blank
Yield: 4 Servings
| Text |
Three eggs, one teacup of fine sugar, one teacup of flour; beat the yolks until light, then add the sugar, then add two tablespoonfuls of water, a pinch of salt; lastly stir in the flour, in which there should be a heaping teaspoonful of baking powder. The flour added gradually. Bake in long shallow biscuit tins well greased. Turn out on a damp towel on a bread board, and cover the top with jelly, roll up while warm.
Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4
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