3 eggs
1 tsp. baking powder
1 c. sugar
1/4 tsp. salt
1/2 Tb. milk
1 Tb. butter
1 c. flour
Beat the eggs until light, add the sugar gradually, and continue
beating. Stir in the milk, and then add the flour, which has been sifted
with the baking powder and salt. Melt the butter and beat into the cake
mixture. Line the bottom of a flat pan with paper, and grease the paper
and the sides of the pan. Cover the bottom of the pan with a thin layer
of the mixture spread evenly. Bake until done in a moderate oven. Remove
from the pan at once, and turn out on paper sprinkled thickly with
powdered sugar. Remove the paper from the bottom of the cake, and cut
off a thin strip as far as the crust extends in on the sides and ends of
the cake. Spread with a thick layer of jelly and roll. After the cake
has been rolled, place a piece of paper around it, wrap in a slightly
dampened napkin or towel, and allow it to stand until it cools. Unless
the rolling is done as soon as the paper has been removed from it, the
cake is likely to crack.
79. LADY BALTIMORE CAKE.--If an excellent cake for a special occasion is
desired, Lady Baltimore cake should be served. It is made in layers,
between which a filling containing fruit and nuts is spread. A white
icing of any desirable kind is used to cover the cake.