Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of flour
- a pound of loaf sugar
- a pound of flour
- one upon
- ten eggs separately
- six eggs very light
Directions
Jelly cake is made of either cup or sponge cake, as preferred. Bake in round tin pans on buttered paper; the pans should be as large as a dinner plate, and the cakes a quarter of an inch in thick- ness, when baked. Spread jelly upon each cake; place one upon another, till you have four or five, and then ice it.
SPONGE CAKE. Beat ten eggs separately, very light; mix the whites and yolks together; add a pound of loaf sugar ; then put in half a pound of flour. Do not beat it after the flour goes in, as this will make it tough : season to your taste, with lemon or vanilla.
ANOTHER SPONGE CAKE. One pint of flour, and one of sugar, half a tea-cup full of water ; beat six eggs very light ; put in the water before the whites of the eggs, and stir as little as possible after all the ingredients are in.