{"id":5916,"slug":"french-sponge-cake-genoise-legere","title":"French sponge cake (Génoise legère)","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["six eggs","four yolks","half a pound of sugar","half a pound of sifted flour","a quarter of a pound of melted butter","some vanilla flavoring","white frosting","candied fruit"],"ingredients_norm":["egg","yolk","sugar","flour","butter","vanilla flavoring","white frosting","candied fruit"],"steps":["Put six eggs and four yolks into a basin with half a pound of sugar, and whip over a slow fire for about fifteen minutes, but do not let it become too hot.","Take off the fire, and continue beating until cold.","Mix in lightly half a pound of sifted flour, a quarter of a pound of melted butter, and some vanilla flavoring.","Put in buttered moulds, and bake in a rather cool oven for over half an hour.","When cold glacé with white frosting, and decorate the top with candied 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:w106:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"df88dea4aa5e54691f0f3ee5b5198e3767a01ce316ace88b2a3b6bf4f4f3657c","created_at":"2026-08-02T16:47:44Z","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/french-sponge-cake-genoise-legere"}