Coffee Nut Sponge Cake

Name: Coffee Nut Sponge Cake
Ingredients: 2 eggs; 1 cup sugar; ¥% cup hot, strong Chase & Sanborn’s Coffee; 1 teaspoon vanilla extract; 11% cups pastry flour; 2 teaspoons Royal Baking Powder; 1 cup finely chopped pecans

From Royal cook book, 1930

The nuts must be finely chopped or the batter will not hold them up. Makes 1 eight-inch cake.

Presented as published in 1930. 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

2327Calories

37 gProtein

328 gCarbs

99 gFat

Full nutrition (34 nutrients)

Calories2327 kcal

Protein37 g

Carbohydrates328 g

Fiber6.9 g

Sugars202 g

Total Fat99 g

Saturated Fat11 g

Monounsaturated Fat50 g

Polyunsaturated Fat29 g

Omega-30 g

Cholesterol372 mg

Sodium846 mg

Potassium775 mg

Calcium800 mg

Iron6.9 mg

Magnesium170 mg

Phosphorus1522 mg

Zinc7 mg

Copper1.4 mg

Manganese3.6 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K5.2 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.6 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water99 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 25. The excerpt below is the record exactly as published.

Coffee Nut Sponge Cake 2 eggs 1 cup sugar ¥% cup hot, strong Chase & Sanborn’s Coffee 1 teaspoon vanilla extract 11% cups pastry flour 2 teaspoons Royal Baking Powder 1 cup finely chopped pecans

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