Cream Sponge Cake

Name: Cream Sponge Cake
Ingredients: Yolks 4 eggs; 1 § tablespoons cornstarch; 1 teaspn. lemon extract; 1 cup sugar; 1 scant cup of flour; ? teaspoon salt; 3 tablespoons cold water; 1 1 teaspoons baking-powder; Whites 4 eggs

From Metropolitan cook book, 1918

Presented as published in 1918. 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

1826Calories

63 gProtein

305 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1826 kcal

Protein63 g

Carbohydrates305 g

Fiber0.1 g

Sugars203 g

Total Fat40 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1488 mg

Sodium2448 mg

Potassium718 mg

Calcium641 mg

Iron14 mg

Magnesium82 mg

Phosphorus1062 mg

Zinc6 mg

Copper0.5 mg

Manganese1 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.2 mcg

Vitamin B60.8 mg

Vitamin B123.6 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.3 mg

Niacin (B3)7.9 mg

Folate369 mcg

Choline1176 mg

Caffeine0 mg

Water364 g

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 39. The excerpt below is the record exactly as published.

CREAM SPONGE CAKE Yolks 4 eggs 1 § tablespoons cornstarch 1 teaspn. lemon extract 1 cup sugar 1 scant cup of flour ? teaspoon salt 3 tablespoons cold water 1 1 teaspoons baking-powder Whites 4 eggs

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