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Chocolate Sponge Cake
From How we cook in Tennessee .., 1906
Serves 10
Presented as published in 1906. 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
266Calories
7 gProtein
51 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories266 kcal
Protein6.6 g
Carbohydrates51 g
Fiber0.2 g
Sugars40 g
Total Fat4.8 g
Saturated Fat1.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol149 mg
Sodium105 mg
Potassium84 mg
Calcium53 mg
Iron1.7 mg
Magnesium12 mg
Phosphorus107 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate39 mcg
Choline118 mg
Caffeine1 mg
Water32 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 78. The excerpt below is the record exactly as published.
Chocolate Sponge Cake. — Half cake Baker's chocolate dis- solved in one cup of warm sweet milk. Beat two cups of sugar with four yolks of eggs, one cup of flour, measured before sift- ing, one teaspoon of baking powder, then add the whites of the four eggs
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