Rolled Jelly Biscuit

To make this cake use lady finger preparation (No. 3377), adding a little melted butter; as soon as this is mixed in pour the whole on a paper-covered baking sheet and spread it to a quarter of an inch thick layer, then bake in a hot oven; remove when done, detach from the paper and cover the surface of the cake with a layer of currant jelly (No. 3670), then roll it over on itself to form a roll; wrap this up in paper and leave to cool. When thoroughly cold undo the paper and stand the cake on a wire grate; ice it over with vanilla icing (No. 102). After this becomes very dry cut the cake into cross-wise slices, each one three-eighths of an inch thick. The rolled biscuit may also be covered with a layer of Conde almond preparation (No. 2), marking it in the places where the cake is to be sliced. Set the roll in the oven for an instant to color, then cut the cake in the marked places.