Little Jam Cakes

Beat egg yolks until thick and beat in the sugar, vanilla and lemon juice. Fold in sifted flour and salt alternately with melted butter. When smooth, fold in stiffly beaten egg whites. Line 16 large or 24 small muffing pans with paper cups. Place a spoonful of batter in the bottom of each cup an d a heaping teaspoon of jam. Cover with remaining batter. Bake at 350F for 15 to 25 minutes depending on the size. These are good as a sweet dessert anytime or to pack in lunch boxes.


*I use Raspberry Jam. Also, the cake (without the jam) makes a DELICIOUS pound cake!