Cheap Sponge Cake
From Domestic science, principles and application, 1914
The baking powder takes the place of some eggs as a leaven.
Presented as published in 1914. 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
1012Calories
7 gProtein
252 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories1012 kcal
Protein6.9 g
Carbohydrates252 g
Fiber0.1 g
Sugars201 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium947 mg
Potassium107 mg
Calcium539 mg
Iron4.6 mg
Magnesium21 mg
Phosphorus263 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate103 mcg
Choline0.8 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 112. The excerpt below is the record exactly as published.
Cheap Sponge Cake 1 c. sugar 1 tbsp. lemon juice 5 tbsp. cold water IM c. flour 2 eggs 2 tsp. baking powder
Cook this with the app: pantry check, scaling, and the assistant.