Jelly Roll
3 eggs 11/2 cups sugar 2 cups flour Juice of 1/2 lemon 1/4 teaspoon salt 2 teaspoons baking powder Beat the yolks with the sugar; add the liquid and sifted dry ingredients alternately; fold in the beaten whites and pour into shallow buttered tins, using only enough batter to cover the bottom of the pan. Bake about twelve minutes in a moderate oven; turn out on a paper well dusted with powdered sugar; cut off a thin strip from the sides and ends of the cake; spread with jelly and quickly roll. After the cake has been rolled wrap paper around it so that it will keep its shape.
Yolks of 4 eggs 1 cup sugar