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Cream Sponge Cake
From The new Kentucky home cook book, 1884
Serves 8
Presented as published in 1884. 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
212Calories
4 gProtein
23 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein3.8 g
Carbohydrates23 g
Fiber0 g
Sugars3.1 g
Total Fat12 g
Saturated Fat6.4 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.2 g
Cholesterol76 mg
Sodium8.6 mg
Potassium65 mg
Calcium28 mg
Iron1.4 mg
Magnesium8.2 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate44 mcg
Choline35 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 138. The excerpt below is the record exactly as published.
CREAM SPONGE-CAKE. Beat the yelks of two eggs very light, pour oyer them one cupful of rich cream ; add one tea-cupful of powdered sugar, one and one-half cupful of sifted flour
Cook this with the app: pantry check, scaling, and the assistant.