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French Sponge Cake (Genoise Legere)

Name: French Sponge Cake (Genoise Legere)
Yield: 10 servings
Ingredients: 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

From The Hotel St. Francis cook book, 1919

Serves 10

Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

316Calories

7 gProtein

41 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories316 kcal

Protein7.4 g

Carbohydrates41 g

Fiber0 g

Sugars23 g

Total Fat14 g

Saturated Fat7.3 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol209 mg

Sodium48 mg

Potassium83 mg

Calcium33 mg

Iron2 mg

Magnesium10 mg

Phosphorus113 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A151 mcg

Vitamin E0.8 mg

Vitamin K0.9 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.6 mg

Folate61 mcg

Choline146 mg

Caffeine0 mg

Water30 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 217. The excerpt below is the record exactly as published.

French sponge cake (Genoise legere). 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. Then take off the fire, and con- tinue beating until cold. Then mix in lightly half a pound of sifted flour, a quarter of a pound of melted butter, and some vanilla flavoring

Cook this with the app: pantry check, scaling, and the assistant.