{"id":7494,"slug":"white-cake","title":"WHITE CAKE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three-quarters cup of butter","one and one-quarter cups of sugar","one-half cup of cold water","whites of eight eggs","one teaspoon of vanilla","two and one-half cups of pastry flour","two heaping teaspoons of baking-powder"],"ingredients_norm":["quarters cup of butter","and quarter cups of sugar","cold water","egg white","vanilla","and half cups of pastry flour","baking powder"],"steps":["Cream three-quarters cup of butter and one and one-quarter cups of sugar very well.","Stop stirring, pour one-half cup of cold water on top of butter mixture and whites of eight eggs slightly beaten on top of water; do not stir, add one teaspoon of vanilla.","Sift two and one-half cups of pastry flour, measure, then mix with two heaping teaspoons of baking-powder, and sift three times.","Add to cake mixture and then beat hard until very smooth.","Turn into ungreased angel cake pan, place in slow oven.","Let cake rise to top of pan, then increase heat and bake until firm.","Invert pan, when cool cut out."],"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:w71:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b4443250a72fae8fd0d1a538393a716243dd56581297a26a5373b72546c06fe9","created_at":"2026-08-02T17:02:34Z","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/white-cake"}