---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Little Jam Cakes
  Categories: Desserts, Heirloom
       Yield: 1 Servings
  
       4    Eggs, separated
       1 c  Sugar
       1 ts Vanilla
       1 ts Lemon juice
   1 1/2 c  All purpose flour (measured
            Then sifted)
     1/4 ts Salt
       1 c  Melted butter or margarine
       1 c  Gooseberry jam
  
   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 and 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. Source: Heritage Recipes ch.
  
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