{"id":7996,"slug":"potato-flour-sponge-cake","title":"POTATO FLOUR SPONGE CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["nine eggs","one and three-quarter cups of sugar","juice and rind of one lemon","one scant cup of potato flour"],"ingredients_norm":["egg","and quarter cups of sugar","juice and rind of lemon","scant cup of potato flour"],"steps":["Separate the whites and yolks of nine eggs.","Beat the whites of seven eggs very stiff.","To the well-beaten yolks of nine eggs and the whites of two, add one and three-quarter cups of sugar and juice and rind of one lemon.","Beat thoroughly.","Add one scant cup of potato flour, and beat again.","Now fold in the beaten whites very carefully, and bake slowly in a moderate oven.","Bake forty to fifty minutes.","Nice for invalids."],"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/12350","source_ref":"pg:12350:w113:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"421fa7f373303a59f3212639c8f9aa5e1ce651fb66f80b30eeb8c16a0c76fbcf","created_at":"2026-08-02T17:07:29Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, 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/potato-flour-sponge-cake"}