American Sponge Cake

Name: American Sponge Cake
Ingredients: one pound of powdered sugar; twelve eggs; one pound of pastry flour; one-half of an ounce of baking powder

From Perfection in baking, 1895

Presented as published in 1895. 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

4254Calories

115 gProtein

811 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories4254 kcal

Protein115 g

Carbohydrates811 g

Fiber0 g

Sugars446 g

Total Fat64 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2232 mg

Sodium2368 mg

Potassium1484 mg

Calcium1251 mg

Iron16 mg

Magnesium177 mg

Phosphorus1961 mg

Zinc11 mg

Copper1.2 mg

Manganese3.1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A960 mcg

Vitamin E6.3 mg

Vitamin K1.8 mcg

Vitamin B61.3 mg

Vitamin B125.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.8 mg

Niacin (B3)4.9 mg

Folate282 mcg

Choline1764 mg

Caffeine0 mg

Water513 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 19. The excerpt below is the record exactly as published.

American Sponge Cuke, Beat up one pound of powdered sugar with twelve eggs, set in hot water bath until warm, beat until it does not run down quick from the beater, when raised; then add lightly one pound of pastry flour, sifted, with one-half of an ounce of baking powder

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