Recipe: Rolled Jelly Cake

Three eggs, one teacup of fine sugar, one teacup of flour; beat the yolks until light, then add the sugar, then add two tablespoonfuls of water, a pinch of salt; lastly stir in the flour, in which there should be a heaping teaspoonful of baking powder. The flour added gradually. Bake in long, shallow BISCUIT-tins, well greased. Turn out on a damp towel on a bread-board, cover the top with jelly, and roll up while warm.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)