Cream Jelly Cake
- 3 eggs, beaten light
- 1 cup flour
- 4 ounces sugar
- 3 ounces butter
- 1 tsp cream of tartar, sifted in the flour
- 1/2 tsp baking soda, dissolved in 1 Tbsp hot water
- Nutmeg, grated
- Cinnamon
- For the custard:
- 2 cups white sugar
- 4 eggs, whites & yolks separated
- 2 ounces butter
- Juice of 2 lemons
- Rind of 2 lemons, grated
Stir the butter and sugar together to a cream. Add the beaten eggs, then the flour. Lastly, add the dissolved baking soda. Flavor with very little grated nutmeg and a pinch of cinnamon.
Bake in jelly cake tins. When cold, place the custard between the layers.
To make the custard, place the egg yolks, sugar, butter and lemon juice in a farina boiler. When it begins to thicken, add the egg whites very gradually, beaten to a stiff froth. Slowly stir in the lemon rind. When cool, spread between the layers of the cake.
Bake in jelly cake tins. When cold, place the custard between the layers.
To make the custard, place the egg yolks, sugar, butter and lemon juice in a farina boiler. When it begins to thicken, add the egg whites very gradually, beaten to a stiff froth. Slowly stir in the lemon rind. When cool, spread between the layers of the cake.
Submitted by Jul 11, 2010
15 min
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