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Cream Sponge Cake
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
1135Calories
25 gProtein
221 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1135 kcal
Protein25 g
Carbohydrates221 g
Fiber0.3 g
Sugars202 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium1230 mg
Potassium288 mg
Calcium639 mg
Iron4.7 mg
Magnesium28 mg
Phosphorus593 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C2.3 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 133. The excerpt below is the record exactly as published.
Cream Sponge Cake. 4 eggs, yolks and whites 2 teaspoons baking-powder, beaten separately. 1 teaspoon grated rind of 1 cup sugar. • lemon. 2 tablespoons cornstarch, Pinch salt. and flour to finish fill- 3 tablespoons cold water, ing the cup. Beat whites until stiff and dry, and yolks until thick and lemon color. Add sugar and beat again. Then add water and grated lemon peel. Fold in whites of eggs, then the flour, and cornstarch and baking- powder sifted together. ]\Iix all together thoroughly by folding. Turn into buttered and lined pans. Bake thirty minutes. Angel Food. 1 cup whites of eggs. 1 teaspoon cream of tartar. I'^i cups sugar. % teaspoon salt. 1 cup flour. 1 teaspoon vanilla. Beat \^hites until frothy, add cream of tartar, and continue beating until stiff and dry. Then add sugar ^adually. Fold in flour and salt, and add vanilla. Turn into a square or round pan without buttering. CAKES. 301 and bake for forty to fifty minutes in slow oven. The cake must not begin to brown until it has been in oven for twenty-five minutes; by this time it will have raised to its full height. The point in the angel food is in the baking, but with the gas cooking of the present day this can be accomplished perfectly. In preparing the flour for angel food I only sift once, as I consider it time wasted to sift oftener. Sunshine Cake. Whites 10 eggs. 1 teaspoon grated rind of liA
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Cook this with the app: pantry check, scaling, and the assistant.