Recipes > Desserts > Cakes > Jelly Cakes > Jelly Cake, No. 3

Jelly Cake, No. 3


  • 1/4 pound butter
  • 1/2 pound powdered sugar
  • 1 1/2 cups prepared flour (sifted)
  • whites of 4 eggs
  • 10 drops extract of bitter almonds
  • jelly
  • fine sugar


Stir the butter with the powdered sugar to a light cream and add alternately the flour, whites beaten to a stiff froth and the extract of bitter almonds; butter 2 good sized jelly cake tins and line them with buttered paper; put an equal portion of the cake mixture into each one, spread it evenly with a knife dipped in water and bake to a delicate brown color; when cold arrange in layers with jelly between and sift fine sugar over the top.


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Desserts and Salads (1920).

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