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Berwick Sponge Cake

Name: Berwick Sponge Cake
Yield: 5 servings
Ingredients: Beat six eggs; three cups sugar; two cups flour; two teaspoons cream tartar; one cup cold water; one teaspoon of soda; the grated rin and juice of a lemon

From The Toronto Cook Book, 1915

Serves 5

Observe time exactly.

Presented as published in 1915. 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

745Calories

13 gProtein

162 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories745 kcal

Protein13 g

Carbohydrates162 g

Fiber0.6 g

Sugars121 g

Total Fat6.9 g

Saturated Fat1.9 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol223 mg

Sodium91 mg

Potassium503 mg

Calcium51 mg

Iron4.1 mg

Magnesium23 mg

Phosphorus176 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D1.2 mcg

Vitamin C11 mg

Vitamin A96 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.4 mg

Folate111 mcg

Choline177 mg

Caffeine0 mg

Water116 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 68. The excerpt below is the record exactly as published.

Berwick Sponge Cake Beat six eggs, yolks and whites together, two minutes, add three cups sugar, and beat five minutes, two cups flour with two teaspoons cream tartar, and beat two minutes, one cup cold water with one teaspoon of soda dissolved in it and beat one minute; add two cups flour and beat one minute, the grated rin and juice of a lemon

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