Sally Lunn

• 1 cup (225 ml) flour
• 2 tsp (10 ml). baking powder
• 1/2 tsp (2 ml) salt
• 2 tbsp (30 ml). soft butter
• 3 tbsp (45 ml). sugar
• 1 egg, separated
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) cubed cranberry jelly

1. Sift flour, measure, resift 3 times with baking powder and salt.
2. Cream butter, add sugar creaming thoroughly.
3. Add egg yolk and beat until smooth and fluffy.
4. Add flour mixture and milk alternately in 3 portions, beginning and ending with flour and beating well after each.
5. Fold in stiffly beaten egg white.
6. Pour into greased 8-inch square pan.
7. Bake in a 400 degree (200 C.) oven for 5 minutes, then sprinkle cranberry cubes over top of batter and continue baking another 15 to 20 min.
8. or until golden brown.
9. Serve warm like coffee cake or muffins with butter.

flour, baking powder, salt, butter, sugar, egg, milk, cranberry jelly

Taken from online-cookbook.com/goto/cook/rpage/000B73 (may not work)