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JELLY CREAM LAYERS
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Source: Kate Smith
| 2 cups | sifted Swans Down Cake Flour |
| 2 teaspoons | Calumet Baking Powder |
| 1/4 teaspoon | salt |
| 1/2 cup | butter or other shortening |
| 1 cup | sugar |
| 2/3 cup | milk |
| 1 teaspoon | vanilla |
| 3 | egg whites, stiffly beaten |
| 1 cup | currant jelly |
| 1/2 teaspoon | vanilla |
| 2 tablespoons | powdered sugar |
| 1 cup | cream, whipped |
Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.. Fold in egg whites quickly and thoroughly. Bake in two greased 8-inch layer pans in moderate oven (375° F.) 25 to 30 minutes. Cool. Split layers in half.
To put cake together, spread currant jelly between split surfaces. Fold vanilla and sugar into whipped cream and spread between layers and on top of cake.
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