SOURCE: Archimagirus Anglo-Gallicus; Or, Excellent & Approved Receipts and Experiments in Cookery, 1658
Take one Gallon of flowre, two pound of Currans, and one pound of butter or better, a quarter of a pound of sugar, a quarter of a pint of Rose-water, halfe an ounce of nutmeg, & half an ounce of Cinnamon, two egs, then warm cream, break the butter into the flower, temper all these with the creame, and put a quantity of yest amongst it, above a pint to three gallons, wet it very lide, cover your Cake, with a sheet doubled, when it comes hot out of the Oven; let it stand one hour and a half in the Oven.
- ingredients listed with recipe
1 cup flour
½ cup sugar
2 tsp. ginger
1 tsp. baking soda
½ tsp. baking powder
½ tsp. cinnamon
¼ tsp. salt
¼ tsp. nutmeg
6 T butter, melted
¼ cup molasses
½ cup hot water
¾ cup currants
1 cup heavy cream
2 cups apple butter
Preheat oven to 350. Prepare jelly roll pan by greasing pan, cover in wax paper. [After making this recipe, I would recommend greasing the waxed paper that contacts the cake batter as well.] Combine dry ingredients in a bowl. In a separate bowl, whisk together melted butter, molasses, egg and ½ cup hot water. Whisk molasses mixture into flour mixture just until smooth. Spread batter evenly in pan. Sprinkle currants over cake batter. Bake for 15 minutes, or until top springs back when lightly touched.
Remove cake from oven. Invert hot cake onto a towel. Peel off waxed paper. Trim ¼ inch from edges of cake. Starting from a long side, roll cake jelly-roll fashion. Cool completely on wire rack.
In medium bowl, beat 1 cup whipped cream at high speed until stiff peaks form. Fold in apple butter. Unroll cooled cake (cake may crack) and spread whipped cream mixture evenly on top, leaving a ½ inch border. Starting from the same long side, roll up cake and transfer to serving platter. Refrigerate until ready to serve.
To preserve the whipped topping and prevent any risk of spoilage due to heat, the rolled cake was frozen prior to transporting it to site.