vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
A Good Sponge Cake
From Modern cookery, in all its branches, 1884
Serves 2
Presented as published in 1884. 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
708Calories
26 gProtein
111 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein26 g
Carbohydrates111 g
Fiber1.4 g
Sugars102 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium356 mg
Calcium127 mg
Iron4.2 mg
Magnesium30 mg
Phosphorus411 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C27 mg
Vitamin A321 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate110 mcg
Choline591 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 475. The excerpt below is the record exactly as published.
A GOOD SPONGE CAKE. Rasp on some lumps of well-refined sugar the rind of a fine sound lemon, and scrape off the part which has imbibed the essence, or crush the lumps to powder, and add them to as much more as will make up the weight of eight or ten fresh eggs in the shell ; break these one by one, and separate the whites from the yolks ; beat the latter in a large bowl for ten minutes, then strew in the sugar gradually, and beat them well together. In the mean time let the whites be whisked to a quite solid froth, add them to the yolks, and when they they are well blended sift and stir the flour gently to to them, but do not beat it into the mixture ; pour the cake into a well-buttered mould, and bake it an hour and a quarter in a mo- derate oven. Rasped rind. 1 large lemon; fresh eggs, 8 or 10; their weight of dry, sifted sugar; and half their weight of flour
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