Jelly Cake
A simple layered cake with currant jelly filling and powdered sugar topping.
Ingredients
- 3 Eggs (Separated)
- 1 cup Fine white sugar
- 1 cup Sifted flour
- 1 teaspoon Royal Baking Powder
- 1 tablespoon Milk
- Currant jelly (As needed)
- Powdered sugar (For dusting)
Instructions
- 1Separate the eggs. Beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks well.
- 2Gradually beat the sugar into the egg yolks until the mixture is light and fluffy.
- 3Gently stir in the sifted flour, then stir in the baking powder and milk.
- 4Gently fold in the beaten egg whites a little at a time until just combined.
- 5Preheat oven to 400°F (200°C). Pour the batter into 3 greased and floured jelly cake plates. Bake for 5-10 minutes, or until the cakes are lightly golden and spring back when touched.
- 6Let the cake layers cool completely. Spread currant jelly on each layer and stack them on top of each other. Sift powdered sugar on top.