Jelly Roll

Ingredients:

1 c. sugar

5 eggs

1 tsp. vanilla

1 c. flour

1 tsp. baking powder

1 tsp. salt

Line oblong pan with greased paper. When baked, remove paper, spread with jelly and roll.

White Sponge Cake

Ingredients: whites of 8 eggs

1 tsp. cream tartar

1 c. sugar, fine granulated

1 tsp. vanilla 1/4 tsp. salt 3/4 c. flour

Mocha Cakes Bake sponge cake mixture in a shallow pan. See below.

Sponge Cake For Mocha Cakes

Ingredients: yolks 2 eggs

1/3 c. sugar

1/3 tbsp. lemon juice grated rind \ lemon whites 2 eggs 1/3 c. flour salt

Method:

Beat yolks until creamy; add sugar, beat well, lemon juice. Fold in stiffly beaten whites; when partially folded in, fold in flour. Bake in unbuttered pan in a slow oven.

Cut cake in small circles, - put together in 3 layers with thin coating of frosting; cover sides with frosting and roll in fresh coconut or chopped nuts. Ornament top with frosting.

Frosting For Mocha Cakes

Ingredients:

1/3 c. butter 1 c. powdered sugar

Method:

Cream the butter and add the sugar. Add 1 c. cream filling (cooled). Add 1/2 tsp. vanilla, 1 1/2 oz. melted chocolate.

Genoese Cakes

Bake jelly roll mixture in a shallow pan. Have mixture when baked about 3/4 inch thick. Cut the cake into fancy shapes, dip each in glaze, allow this to cool and then redip the cakes in soft fondant, colored and flavored. These may be decorated with the following: cherries nuts candied violet leaves citron angelica candied rose leaves

Ingredients:

1/2 c. sugar 1/2 c. water

Method:

Put the sugar and water in a saucepan and stir the mixture until the sugar is dissolved. Allow the sirup to cook until a hard ball forms in cold water; when the sirup has cooled slightly, use it to glaze Genoese cakes.

Score Cards

Loaf Cake