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Genoise Sponge Cake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Presented as published in 1907. 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
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 35. The excerpt below is the record exactly as published.
GENOISE SPONGE CAKE. /--^ '\' ^"^^,' ^t' ""'"r 'T^oIT"p^ _. ^ , , . „ , , of fancy flavored cakes, as Rose. Violet, Pis- Sixteen whole eggs six yolks, one pound of t^,^i„/strawberry. Raspberry, etc.. using the sugar, twelve ounces of flour, four ounces of corn- , ... ....^ ... ,, .J. J. proper colors and icings. starch, eight ounces of butter, the grated nnd of '^ ..; -^ . . ... , ii,,.^^ ' ° ., , ' ^ No. 1. One quart of whites, one and three- one lemon. Make same as No. 244. , , ... ^, „« '^ quarters pounds of sugar, eighteen ounces of 248.— PLAIN SPONGE CAKE. g^^^^ j^o ounces of cornstarch, a half ounce ot One pound of sugar
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Cook this with the app: pantry check, scaling, and the assistant.