Cheap Sponge Cake

Name: Cheap Sponge Cake
Ingredients: 3 eggs; 1 cup sifted sugar; 3 tablespoons cold water; 1 cup flour; 1 teaspoon Blue Ribbon baking powder; 1/4 lemon, grated rind and juice; 1/4 teaspoon salt

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

1457Calories

33 gProtein

302 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1457 kcal

Protein33 g

Carbohydrates302 g

Fiber0.7 g

Sugars202 g

Total Fat17 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium1273 mg

Potassium417 mg

Calcium379 mg

Iron10 mg

Magnesium56 mg

Phosphorus534 mg

Zinc2.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D3 mcg

Vitamin C13 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)8.6 mg

Folate274 mcg

Choline442 mg

Caffeine0 mg

Water193 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 48. The excerpt below is the record exactly as published.

Cheap Sponge Cake—3 eggs, 1 cup sifted sugar, 3 tablespoons cold water, 1 cup flour, 1 teaspoon Blue Ribbon baking powder, 14 lemon, grated rind and juice, 14 teaspoon salt. Cocoanut Sponge Cake—It can be made from above recipe by adding shredded cocoanut and 1 teaspoon Blue Ribbon ground nutmeg. Angel Cake—8 egg whites, 1 teaspoon Blue Ribbon cream of tartar, 1 cup fine sugar, 34 cup flour, 4% teaspoon salt, 1 teaspoon Blue Ribbon vanilla. Fresh eggs should be used, and beaten stiff with cream of tartar. Add sugar gradually. Fold in flour sifted once before measuring, and then sifted four times more with the salt. An angel cake pan is the best one to use. Bake about an hour in a slow oven, about 320°F. When done, invert pan on wire cake cooler and let stand. Cake should drop from pan. Rolled Jelly Cake—1 cup sugar, 3 eggs, 2 tablespoons milk, 1 cup flour, sifted, 1144 teaspoons Blue Ribbon baking powder, )4 teaspoon Blue Ribbon lemon extract, 14 teaspoon salt.

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