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Jelly Cake


This cake can be made by the sponge, cup, or Dover cake recipe; have shallow tin pans or plates of the same size, butter them, and pour in the batter so as to be about half an inch thick when baked; they take but a few minutes to bake of a light-brown; and as you take them from the oven, put them on a china plate, with a layer of jelly between each cake, till you have four or five layers; cut the cake in slices before handing it. Currant jelly is to be preferred, but quince will answer, or peach marmalade.


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