vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Sponge
From The Institute cook book, 1913
Serves 1
For cream sponge follow the recipe for Sponge Cake No. 3; bake in layers and fill with this custard.
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
932Calories
24 gProtein
125 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories932 kcal
Protein24 g
Carbohydrates125 g
Fiber0.1 g
Sugars113 g
Total Fat37 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium95 mg
Potassium375 mg
Calcium302 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus248 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 112. The excerpt below is the record exactly as published.
CREAM SPONGE For cream sponge follow the recipe for Sponge Cake No. 3; bake in layers and fill with a custard made from the following: 1 cup milk 1/2 cup sugar 11/2 tablespoons cornstarch Yolk of 2 eggs 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.