vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Cocoa Sponge Cake
From Delicacies, 1929
Serves 2
Recipe by Mrs. Melvin Wilson.
Presented as published in 1929. 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
707Calories
20 gProtein
141 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein20 g
Carbohydrates141 g
Fiber7.8 g
Sugars101 g
Total Fat14 g
Saturated Fat5.1 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium531 mg
Potassium842 mg
Calcium223 mg
Iron6.4 mg
Magnesium144 mg
Phosphorus468 mg
Zinc3.2 mg
Copper1.1 mg
Manganese1.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1 mg
Folate55 mcg
Choline297 mg
Caffeine20 mg
Water112 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 40. The excerpt below is the record exactly as published.
Cocoa Sponge Cake 4 eggs 1 tsp baking powder 1 cup sugar % cup cocoa 4 tbsps cold water l/% tsp salt •}i cup pastry flour 1 tsp vanilla
Cook this with the app: pantry check, scaling, and the assistant.