Occasional name for any type of pale sponge cake, or cake covered in white icing.
This curious receipt makes 'White Cakes' in imitation of plates:
Original Receipt from 'The Art of Cookery, Made Plain and Easy' By Hannah Glasse, 1747 (Glasse 1747)
How to make White Cakes like China Dishes
TAKE the yolks of two eggs, and two spoonfuls of sack, and as much rose-water, some caraway-seeds, and as much flour as will make it a paste stiff enough to roll very thin: if you would have them like dishes, you must bake them upon dishes buttered. Cut them out into what work you please. To candy them; take a pound of fine fearced sugar perfumed, and the white of an egg, and three or four spoonfuls of rose-water, stir it till it looks white; and when that paste is cold, do it with a feather on one side. This candied, let it dry, and do the other side so, and dry it also.
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