{"id":4583,"slug":"layer-cake","title":"Layer cake.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eight eggs","one-half pound of flour","one-quarter pound of melted butter","a few drops of vanilla extract"],"ingredients_norm":["egg","flour","butter","few drops of vanilla extract"],"steps":["Beat the eggs with the sugar over a slow fire until thoroughly warm, then take off the range and continue beating until cold.","Put in the flour, mixing lightly, and add the melted butter and vanilla extract.","Bake in buttered flat tin cake moulds, for about ten minutes.","For French layer cake: The same as above with the exception that it is baked in one thick cake and then cut into layers.","For chocolate layer cake: Use three or four layers, filling between with chocolate cream. Glacé with chocolate frosting, and decorate the top with glacé fruits. See pastry cream for directions for filling.","For apricot layer cake: Same as chocolate layer cake, but fill with apricot marmalade, glacé the top with vanilla frosting, and decorate with glacé fruit."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w21:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e6ff6a37c2e5e0c8ea33093429785de0ee230d488b9ac17f39499ce1ea932a24","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/layer-cake"}