{"id":4691,"slug":"sponge-cake","title":"Sponge cake","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one-half pound of sugar","six yolks of egg","six whole eggs","one-half pound of flour","flavoring","powdered sugar"],"ingredients_norm":["sugar","egg yolk","whole egg","flour","flavoring","powdered sugar"],"steps":["Beat the eggs and yolks and sugar over a slow fire until blood warm.","Then remove and continue beating until cold and very light and spongy.","Then add the flour and vanilla, or other flavoring, and mix lightly.","Put into paper-lined moulds or pan, and bake in medium hot oven.","Serve with powdered sugar dusted on top, or frosted."],"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:w28:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"94cf02770cf086e3793a5b1161d42daf6568fe2f8d2ac5c5b2aaf1a1c082dce3","created_at":"2026-08-02T16:38:20Z","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/sponge-cake"}