1883 Turnbridge Cake

1883 Turnbridge Cake
Plain sponge cake cut in thin slices
Fruit jelly
2 tbs wine
4 egg whites
2 cups sugar
1 pint whipped cream
Extract
Bake a plain sponge cake in a cylinder-mould; when cold cut it in thin slices, lay the bottom piece on a plate, spread over any kind of fruit jelly and two tbs of any kind of wine; repeat this until all the cake is used; prepare a meringue past of the whites of four eggs beaten stiff, with two cups of sugar; use it to entirely cover the top and sides of the cake; sift sugar plentifully over it and place it in an oven to brown just a fawn color; when ready to serve slide it off the plate into a glass dish and pile round it one pint of whipped cream. Flavor with any extract to suit taste. Nice for tea or for dessert.
Did we eat it? Yes
Would I make it again? Yes

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