Aunt Tinnie Dunlap's Sponge Cake

Name: Aunt Tinnie Dunlap's Sponge Cake
Ingredients: 10 eggs; Weight of eggs in sugar; 1/2 weight of eggs in flour

From Anson County cook book, 1928

— Miss Johnsie Dunlap.

Presented as published in 1928. 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

715Calories

63 gProtein

4 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories715 kcal

Protein63 g

Carbohydrates3.6 g

Fiber0 g

Sugars1.9 g

Total Fat48 g

Saturated Fat16 g

Monounsaturated Fat18 g

Polyunsaturated Fat9.6 g

Omega-30.2 g

Cholesterol1860 mg

Sodium710 mg

Potassium690 mg

Calcium280 mg

Iron8.8 mg

Magnesium60 mg

Phosphorus990 mg

Zinc6.5 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A800 mcg

Vitamin E5.3 mg

Vitamin K1.5 mcg

Vitamin B60.9 mg

Vitamin B124.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.3 mg

Niacin (B3)0.4 mg

Folate235 mcg

Choline1470 mg

Caffeine0 mg

Water381 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 47. The excerpt below is the record exactly as published.

AUNT TINNIE DUNLAP S SPONGE CAKE 10 eggs Weight of eggs in sugar % weight of eggs in flour Se

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