When done, and while still hot, spread with any acid jelly, and roll carefully from one side.

This cake is nice for lining Charlotte-Russe molds also.

For that purpose the water may be omitted, its only use being to make the cake roll more easily.
CUP CAKE.
One cup of butter; two cups of sugar; four eggs, yolks and whites beaten separately; one cup of milk; three and a half cups of flour; a grated nutmeg, or a teaspoonful of vanilla or lemon; and a heaping teaspoonful of baking powder.
Cream the butter; add the sugar, and then the yolks; then the milk and the whites, and last the flour, in which the baking powder has been sifted.
Bake half an hour, either in two brick loaves or one large one.

It is nice, also, baked in little tins.

Half may be flavored with essence, and the other half with a teaspoonful of mixed spice,--half cinnamon, and the rest mace and allspice.