Chocolate Sponge Layer Cake
From Girl's home manual of cookery, home management, home nursing and laundry, 1913
Presented as published in 1913. 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
1508Calories
35 gProtein
309 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1508 kcal
Protein35 g
Carbohydrates309 g
Fiber0 g
Sugars206 g
Total Fat17 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1566 mg
Potassium183 mg
Calcium600 mg
Iron9 mg
Magnesium50 mg
Phosphorus330 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C3 mg
Vitamin A75 mcg
Vitamin E3.6 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)9.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 55. The excerpt below is the record exactly as published.
Chocolate Sponge Layer Cake. 3 egg yolks. Y% tsp. salt. 1 cup sugar. ¥% cup cold water. 1 cup flour. &; egg whites. 1 tbsp. cocoa or chocolate 1 tsp. vanilla. Z tsp. baking powder
Cook this with the app: pantry check, scaling, and the assistant.