Gelatine Cream Cake Recipe

Instructions

Sift sugar and flour several times before measuring.
Beat the whites of three eggs until stiff and dry, fold in gently a cup of sugar and flavor with vanilla.
Beat the yolks of three eggs until light, add two teaspoons of lemon juice, and a fourth of a cup of hot water, then add to the first mixture; lastly fold in a cup of flour.
Bake in a large square pan in a moderate oven; when cold, cut into two-inch squares.
Soak a level tablespoon of granulated gelatine in a fourth of a cup of cold water; dissolve in half a cup of boiling water, then add four tablespoons of orange juice and one tablespoon of lemon juice; strain and cool.
Cook three- fourths of a cup of sugar and a fourth of a cup of water until it spins a thread, then add gradually to the stiffly beaten whites of two eggs and beat until smooth; flavor with vanilla and when the gelatine mixture commences to thicken, add it gradually by the spoonful; next add half a cup of seeded raisins, or candied fruit cut into dice, and half a cup of chopped English walnuts and chill thoroughly.
Shortly before serving, beat a cup of rich cream until stiff, add a third of a cup of sugar and vanilla to flavor.
Spread the gelatine mixture on the cake and pile the whipped cream on top.