Name: Jelly Cake
Ingredients: sponge cake or cup cake; pulp of fruit or marmalade

Jelly Cake

Oven, in the book's wordsA quick oven

Ingredients

sponge cake or cup cake
pulp of fruit or marmalade

Directions

Bake the cakes

Bake sponge cake or cupcake in circular pans, ½ inch thick.
Let the cakes cool.

Assemble

Layer the pulp of fruit or marmalade between the cakes, using six or eight layers of each.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sponge cake or cupcake: Provides a light, airy structure that holds the fruit layers together.
Fruit pulp or marmalade: Adds sweetness, moisture and fruity flavour between the cake layers.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.