Spread a square layer of sponge cake or gold cake half or three-fourths of an inch thick, with jelly; beat the whites of seven eggs very stiff; mix very carefully with three-fourths of a pound of powdered sugar and a little vanilla. Cut the sheet of cake in strips two and one-half inches wide and lay them on flour-dusted paper. With bag and large tube lay strips over the jelly the whole length of the cake. Lay rows close together, then other rows over them, but not so wide, and continue until you have brought it to a point on top. Now dip a sharp knife in water, and cut in slices three inches long. Dust well with sugar and set in the oven to brown. You may brown them and cut in slices afterward if you prefer.