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Cream Sponge Cake
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
1009Calories
33 gProtein
153 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories1009 kcal
Protein33 g
Carbohydrates153 g
Fiber0.1 g
Sugars101 g
Total Fat30 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium354 mg
Potassium80 mg
Calcium45 mg
Iron3.2 mg
Magnesium16 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.7 mg
Folate88 mcg
Choline0 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 269. The excerpt below is the record exactly as published.
CREAM SPONGE CAKE 4 egg whites 1 teaspoon lemon extract 4 egg yolks 1% tablespoons cornstarch 1 cup sugar 1 cup flour less 1144 tablespoons 3 tablespoons cold water 114 teaspoons baking powder V4 teaspoon salt
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