{"id":7523,"slug":"sponge-cake-2","title":"SPONGE CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["any number of eggs","same weight of sugar","one-half the weight of flour","the grated rind and juice of one lemon to five eggs","powdered sugar"],"ingredients_norm":["any number of egg","same weight of sugar","weight of flour","rind and juice of lemon to egg","powdered sugar"],"steps":["Weigh any number of eggs, take the same weight of sugar and one-half the weight of flour; the grated rind and juice of one lemon to five eggs.","For mixing this cake, see the directions given in \"To Bake Cakes\"; the mixture should be very light and spongy, great care being used not to break down the whipped whites.","The oven should be moderate at first, and the heat increased after a time.","The cake must not be moved or jarred while baking.","The time will be forty to fifty minutes according to size of cake.","Use powdered sugar for sponge-cake.","Rose-water makes a good flavoring when a change from lemon is wanted."],"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:w74:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"70b716809764425232b701682ccdced36136e47306950402d974c515b80aa157","created_at":"2026-08-02T17:02:35Z","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/sponge-cake-2"}