Butter Sponge Cake

Name: Butter Sponge Cake
Ingredients: t cups cake flour; ll egg yolks; 2 cups sifted sugar; 2 tsp. baking powder; 1 cup scalding milk; 2 cup melted butter; 1 tsp. vanilla extract; % tep. salt

From Our favorite recipes (Stake Relief Society, 1954), 1954

For utilizing left-over egg yolks.

Presented as published in 1954. 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

6135Calories

53 gProtein

590 gCarbs

406 gFat

Full nutrition (34 nutrients)

Calories6135 kcal

Protein53 g

Carbohydrates590 g

Fiber4 g

Sugars403 g

Total Fat406 g

Saturated Fat218 g

Monounsaturated Fat101 g

Polyunsaturated Fat14 g

Omega-31.4 g

Cholesterol926 mg

Sodium2164 mg

Potassium369 mg

Calcium663 mg

Iron19 mg

Magnesium51 mg

Phosphorus499 mg

Zinc1.9 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A2945 mcg

Vitamin E21 mg

Vitamin K31 mcg

Vitamin B60.1 mg

Vitamin B120.7 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)2 mg

Niacin (B3)16 mg

Folate453 mcg

Choline106 mg

Caffeine0 mg

Water200 g

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 18. The excerpt below is the record exactly as published.

BUTTER SPONGE CAKE (For utilizing left-over egg yolks) t cups cake flour A ll egg yolks 2 cups sifted sugar 2 tsp. baking powder 1 cup scalding milk 2 cup melted butter 1 tsp. vanilla extract % tep. salt

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