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White Jelly Roll

The angel food cake does not answer to roll up, but nearly the same ingredients put together in another way make a fine roll and also white cake lining for charlotte-russe. 10 ounces of granulated sugar--a heaping cupful. 12 ounces of whites of eggs--13 whites. 6 ounces of flour--a heaping cupful. 2 rounded teaspoonfuls cream of tartar. Vanilla or lemon extract, Put the sugar and white of eggs into a deep pan, pail or brass kettle and beat them together with the wire egg whisk for about 20 minutes. If beaten rapidly in a cool place the mixture will then be like good cake frosting. Then add the cream of tartar and flavoring and beat one minute longer, next, stir in the flour with a spoon. It should be baked immediately. Lay a sheet of blank paper on the largest baking pan, spread the cake only just thick enough to hide the paper, bake about six or eight minutes. Brush the paper over with water to get it off. Spread lemon or orange honey or red jelly on the cake and roll up.