Rolled Jelly Cake (1940s) ★★

This recipe comes from the 17th edition of the Blue Ribbon Cook Book: For Everyday Use in Canadian Homes. The date on this book is 1905, which is when the first edition was printed. The actual printing date of the 17th edition is likely between 1940 and 1946. (Source)

(My roll got all cracky, but it was my first time, alright!)

Rolled Jelly Cake - 1 cup sugar, 3 eggs, 2 tablespoons milk, 1 cup flour, sifted, 1 1/2 teaspoons Blue Ribbon baking powder, 1/2 teaspoon Blue Ribbon lemon extract, 1/8 teaspoon salt. Add beaten whites last.
Bake in a long tin, and while warm turn out on a damp cloth, spread with jelly or jam, and roll.

The Verdict:
In comparison with modern day desserts, this was so-so. In comparison with historical desserts this was average. The cake is pretty bland and there is a hint of an eggy taste. The jam made this edible (I used elderberry jam that my grandmother made for me). Overall this cake was just okay, but I have a feeling it won't get eaten. I think that if the cake had a natural lemon flavour it would be much tastier.

Modernized Recipe:
1 cup SUGAR
3 EGGS, divided
2 tablespoons MILK
1 cup FLOUR, sifted
1 1/2 teaspoons BAKING POWDER
1/2 teaspoon LEMON EXTRACT
1/8 teaspoon SALT
~1 cup JAM

1. Preheat the oven to 350 degrees Fahrenheit and grease and flour a 9x13 pan with sides.
2. Blend together the sugar, egg yolks, and milk.
3. Add the flour, baking powder, lemon extract, salt, and egg whites.
4. Mix ingredients well, pour into prepared pan, and bake ~20 minutes or until a toothpick comes out clean
5. Let the cake cool slightly, then turn out onto a damp cloth. Spread jam on the cake and roll. Wrap tightly in plastic to keep the shape and let cool completely.

Anje graduated with a Honours Bachelors degree in History with a minor in Museum Studies. She currently lives and works in Japan's least populous prefecture as an assistant English teacher.