{"id":1477,"date":"2026-02-15T18:41:28","date_gmt":"2026-02-15T18:41:28","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:41:28","modified_gmt":"2026-02-15T18:41:28","slug":"basic-genoise-sponge-cake","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/basic-genoise-sponge-cake\/","title":{"rendered":"Basic Genoise Sponge Cake"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>5 eggs<br \/>\n2 egg yolks<br \/>\n6 1\/2 ounces sugar<br \/>\n1 tsp. vanilla<br \/>\n6 1\/2 ounces cake flour<br \/>\n1\/4 tsp. cornstarch<br \/>\nPinch salt<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Preheat oven to 350 degrees. Blend the eggs, egg yolks, and sugar in a mixer bowl with a  wire whip attachment until the mixture doubles in volume for about 15 minutes on high  speed. Just before stopping the mixer, add the vanilla and mix in. Sift together the cake  flour, cornstarch and salt. fold dry mixture into egg mixture with a wooden spoon or  rubber spatula, just until blended. Coat two 10-inch round cake pans with shortening.  Pour the batter into the pans and put them immediately into a preheated 350 degree oven.  Bake until tops are springy to the touch, for about 45-50 minutes. Remove the cakes from  the pans and cool on a wire rack. When cool, use a long serrated knife to slice off the tops  of the cakes. For tiramisu or other layer cakes, divide each cake into three uniform layers  with a serrated knife. Makes two cakes.<br \/>&nbsp;<br \/>&nbsp;<br \/>&quot;All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish.&quot; (1Corinthians 15:39)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cake<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/cake\/blog\/2026\/02\/15\/basic-genoise-sponge-cake\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1477","post","type-post","status-publish","format-standard","hentry","category-cake"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/1477","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/comments?post=1477"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/posts\/1477\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/media?parent=1477"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/categories?post=1477"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/cake\/wp-json\/wp\/v2\/tags?post=1477"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}