This recipe for jelly cake is quite similar to the previous one for a Swiss roll, in that the cakes are spread with jelly rather than icing. It sounds delicious.
Put into a basin 2 teacupful flour rub into this 2 oz butter with a pinch salt. Put into another basin the yolkes of 3 eggs, 6 oz castor sugar, work these to-gether to a cream, add 1/2 teacupful milk & mix these into the flour & butter, whip the whites to a stiff froth. Add them lastly & lightly to the mixture. Shake in 1/2 teaspoonful baking powder & a little flavouring. Have 2 tins greased, round ones if possible. Grease & line them with paper. Divide the mixture & put half into each tin. Bake in a quick oven for about 15-25 minutes. Have a piece of paper spread with a little sugar on it, turn out half the jelly cake onto this. Spread some jam on to it & turn the other half on to it. Cut it into as many pieces as you like.