Children's Sponge Cake

Name: Children's Sponge Cake
Ingredients: 1 cup sugar; 2 eggs broken into a cup; cup filled with cream beat; IX cups flour; sift 3 teaspoons of baking powder with flour 2 or 3 times

From Magnet cream separator cook book, 1910

Nice for the little folk luncheon. Recipe by Mrs. W. Welch, Ferry Point, Alta.

Presented as published in 1910. 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

5858Calories

140 gProtein

1086 gCarbs

110 gFat

Full nutrition (34 nutrients)

Calories5858 kcal

Protein140 g

Carbohydrates1086 g

Fiber0 g

Sugars201 g

Total Fat110 g

Saturated Fat51 g

Monounsaturated Fat21 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol613 mg

Sodium1625 mg

Potassium1906 mg

Calcium1198 mg

Iron67 mg

Magnesium331 mg

Phosphorus1842 mg

Zinc10 mg

Copper1.8 mg

Manganese8.6 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K5.9 mcg

Vitamin B61 mg

Vitamin B120.9 mcg

Thiamin (B1)11 mg

Riboflavin (B2)5.5 mg

Niacin (B3)76 mg

Folate1853 mcg

Choline294 mg

Caffeine0 mg

Water324 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 27. The excerpt below is the record exactly as published.

CHILDREN'S SPONGE CAKE. 1 cup sugar, 2 eggs broken into a cup and cup filled with cream beat, IX cups flour, sift 3 teaspoons of baking powder with flour 2 or 3 times

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