Recipes > Desserts > Cakes > Jelly Cakes > Jelly Cake, No. 2

Jelly Cake, No. 2


  • 3/4 cup butter
  • 2 cups sugar
  • 1 cup milk
  • 3 cups flour
  • 1 1/2 teaspoonfuls baking powder
  • 4 eggs
  • 1 teaspoonful essence of lemon


Stir butter and sugar with the right hand to a light white cream; then stir with a spoon and add the eggs, 1 at a time, stirring a few minutes between each addition; next add the lemon and then alternately the milk and flour; bake in 3 jelly cake tins in a medium hot oven to a delicate brown color; the tins should be lined with buttered paper; when cold lay the layers over one another with jelly between and dust the top with powdered sugar or ice it with fruit icing.


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Desserts and Salads (1920).

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