Aunt Gertrude's Sponge Cake
From The Aunts' Cook Book, 1922
Presented as published in 1922. 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
1562Calories
46 gProtein
278 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories1562 kcal
Protein46 g
Carbohydrates278 g
Fiber0 g
Sugars202 g
Total Fat31 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium901 mg
Potassium962 mg
Calcium448 mg
Iron6.8 mg
Magnesium59 mg
Phosphorus787 mg
Zinc4.6 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 33. The excerpt below is the record exactly as published.
Aunt Gertrude's Sponge Cake 6 eggs 1 teaspoonful of baking 1 cupful granulated sugar powder (well sifted) ^ teaspoonful cream of 1 scant cupful pastry tartar flour 1 teaspoonful vanilla Have all ingredients ready. Sift baking powder and cream of tartar with flour. Beat whites of eggs to a stiflF froth. Beat yolks of eggs till lemon colored, add sugar gradually and con- tinue beating. Add flavoring and whites of egg beaten stiff. When whites are partially mixed with yolks carefully cut and fold in flour. Do all the main beating before flour is added. Bake in moderate oven. Aunt Robbie's Jelly Roll 4 eggs (beaten separately) 1 teaspoonful baking powder
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