A Good Sponge-cake
From Hilda's diary of a Cape housekeeper, 1902
Use castor-sugar for best results. The flour should be slightly warmed.
Presented as published in 1902. 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
3447Calories
109 gProtein
661 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories3447 kcal
Protein109 g
Carbohydrates661 g
Fiber0 g
Sugars200 g
Total Fat43 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.7 g
Omega-30.1 g
Cholesterol1302 mg
Sodium511 mg
Potassium1313 mg
Calcium312 mg
Iron40 mg
Magnesium202 mg
Phosphorus1337 mg
Zinc8.8 mg
Copper1.2 mg
Manganese4.6 mg
Vitamin D7 mcg
Vitamin C6 mg
Vitamin A560 mcg
Vitamin E3.7 mg
Vitamin K1.1 mcg
Vitamin B61 mg
Vitamin B123.1 mcg
Thiamin (B1)5.7 mg
Riboflavin (B2)4.2 mg
Niacin (B3)40 mg
Folate1120 mcg
Choline1030 mg
Caffeine0 mg
Water340 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 81. The excerpt below is the record exactly as published.
a good sponge-cake ! This recipe seldom fails. A Good Sponge-cake. — Seven eggs, their weight in sugar, and the weight of 3 in flour (I am told potato-flour, for which is a recipe in Mrs. Acton’s People's Cookery, makes the lightest sponge-cakes), juice of i lemon, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.