Cream Sponge Cake

Name: Cream Sponge Cake
Ingredients: three eggs; one cupful of sugar; the grated rind of one large lemon; one cupful of thick sweet cream; one cupful and a half of sifted pastry flour; a pinch of salt; two scant teaspoonfuls of baking powder

From Table Talk's illustrated cook book, 1906

Line pans with buttered paper.

Presented as published in 1906. 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

1696Calories

36 gProtein

358 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1696 kcal

Protein36 g

Carbohydrates358 g

Fiber2.8 g

Sugars204 g

Total Fat18 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol558 mg

Sodium1159 mg

Potassium618 mg

Calcium666 mg

Iron5.9 mg

Magnesium71 mg

Phosphorus699 mg

Zinc3.4 mg

Copper0.5 mg

Manganese1.3 mg

Vitamin D3 mcg

Vitamin C53 mg

Vitamin A241 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.1 mg

Folate82 mcg

Choline446 mg

Caffeine0 mg

Water226 g

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 35. The excerpt below is the record exactly as published.

CREAM SPONGE CAKE. Separate the whites and yolks of three eggs. Beat the' whites to a stiff froth, add the yolks and beat again for a minute and a half. Gradually beat in one cupful of sugar; when all is in, beat steadily for five minutes longer. Add the grated rind of one large lemon and one cupful of thick sweet cream and beat for another five minutes. Stir in lightly one cupful and a half of sifted pastry flour which is thoroughly mixed with a pinch of salt and two scant teaspoonfuls of baking powder

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