Chocolate Sponge Cake
From The home science cook book, 1902
Presented as published in 1902. 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
1296Calories
19 gProtein
314 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories1296 kcal
Protein19 g
Carbohydrates314 g
Fiber8.4 g
Sugars201 g
Total Fat6.2 g
Saturated Fat2.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.9 mg
Potassium886 mg
Calcium57 mg
Iron12 mg
Magnesium169 mg
Phosphorus342 mg
Zinc2.7 mg
Copper1.2 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.1 mg
Folate210 mcg
Choline3.2 mg
Caffeine22 mg
Water13 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 86. The excerpt below is the record exactly as published.
one cup of sugar, and the lemon juice, and beat again. Sprinkle one-fourth teaspoon of salt over the whites of the eggs and beat until stiff, but not too dry. Fold a part of the stiff 198 Home Science Cook Book. whites into the yolks, sift over part of one cup of flour, then add the remainder of the whites and of the flour. Do not stir to break the air bubbles. Bake in a moderate oven for nearly one hour, if in one loaf. A sprinkle of powdered sugar over the top of the cake before the pan is put in the oven produces a flaky crust. Lady Fingers, Sponge Drops, Layer Cakes. The sponge or angel cake mixture may be used for sponge drops or put through a pastry bag and tube for lady fingers, or baked in patty pans or in layers. Chocolate Sponge Cake. Make as above, sifting one ounce of cocoa with the sugar or flour. White Sponge Cake or Angel Cake. Use one cup each of egg whites and sugar, and one scant cup of flour, one-half teaspoon of cream of tartar, one-fourth teaspoon of salt, and one-half teaspoon of flavoring, almond or vanilla. Beat the egg whites stiff, sifting the cream of tartar over them, and add flavoring. Mix sugar, salt, and flour and sift several times, then sift gently over the stiff whites, and fold together with as little mixing as possible. Sometimes the sugar is added first and the flour afterward. Putin an ungreased pan with a center funnel and bake in a moderate oven for nearly an hour. Then invert the pan until the cake slips out. Frost if desired. Sunshine Cake. This is angel cake to which is added half as many yolks as whites of eggs. Cakes. 199 Hot Water Cake. Beat two eggs with a scant cup of sugar until very light, add one-fourth teaspoon of salt, one-half teaspoon of lemon extract, and one-fourth cup of rapidly boiling water, beating all the time. Quickly stir in one cup of flour
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