Sponge Jelly Roll

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 5 eggs
  • The grated rind of 1 lemon
  • 2 tablespoons of lemon juice
  • 1 cup of sugar
  • 1 cup of flour
  • Fruit jelly


Beat the yolks of the eggs until very thick; add the sugar gradually, then the lemon rind and juice; fold in half the whites of the eggs beaten dry, then half the flour, the other half of the whites of the eggs and the other half of the flour. Bake in a large dripping pan about 15 minutes; turn from the pan on to a cloth, trim the edges of the cake, spread the bottom of the cake (the top as it lies on the cloth) with the jelly; then roll closely, wrap in the cloth and set aside to cool.