Cream Sponge Cake
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
1486Calories
33 gProtein
306 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1486 kcal
Protein33 g
Carbohydrates306 g
Fiber0 g
Sugars201 g
Total Fat17 g
Saturated Fat4.8 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium225 mg
Potassium591 mg
Calcium123 mg
Iron10 mg
Magnesium68 mg
Phosphorus461 mg
Zinc2.9 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D3 mcg
Vitamin C7.8 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.8 mg
Folate282 mcg
Choline441 mg
Caffeine0 mg
Water147 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 84. The excerpt below is the record exactly as published.
Cream Sponge Cake. — Beat the yolks of three eggs to a cream. Add one cup of sugar and two tablespoonfuls of sweet cream, beating very thoroughly. Flavor, if desired. Beat the whites of the eggs with a pinch of salt to a very stiff froth, and chop into the yolk mixture with one cup of flour
Cook this with the app: pantry check, scaling, and the assistant.