Coffee Sponge Cake

Name: Coffee Sponge Cake
Ingredients: ¥% cup ground Chase & Sanborn’s Coffee; 34 cup cold water; 3 eggs; 1 teaspoon vanilla extract; 84 cup sugar; 34 cup pastry flour; 1 teaspoon Royal Baking Powder; 14 teaspoon salt

From Royal cook book, 1930

Makes 1 nine-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

1694Calories

48 gProtein

342 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1694 kcal

Protein48 g

Carbohydrates342 g

Fiber0 g

Sugars152 g

Total Fat16 g

Saturated Fat5.1 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol558 mg

Sodium1228 mg

Potassium7606 mg

Calcium714 mg

Iron13 mg

Magnesium708 mg

Phosphorus1408 mg

Zinc3 mg

Copper0.5 mg

Manganese3.9 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K4.4 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)59 mg

Folate71 mcg

Choline652 mg

Caffeine6500 mg

Water209 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 24. The excerpt below is the record exactly as published.

Coffee Sponge Cake ¥% cup ground Chase & Sanborn’s Coffee 34 cup cold water 3 eggs 1 teaspoon vanilla extract 84 cup sugar 34 cup pastry flour 1 teaspoon Royal Baking Powder 14 teaspoon salt

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