Cream Sponge Cake

Name: Cream Sponge Cake
Ingredients: One large coffee cup sugar; One and one-half large coffee cups flour; One half large coffee cup cream; Four eggs; One teaspoonful yeast powder; The grated rind of a lemon; A pinch of salt

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

2207Calories

51 gProtein

369 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories2207 kcal

Protein51 g

Carbohydrates369 g

Fiber11 g

Sugars206 g

Total Fat65 g

Saturated Fat30 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol865 mg

Sodium321 mg

Potassium839 mg

Calcium356 mg

Iron15 mg

Magnesium98 mg

Phosphorus698 mg

Zinc4.7 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D4 mcg

Vitamin C129 mg

Vitamin A323 mcg

Vitamin E2.4 mg

Vitamin K3.4 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)2 mg

Niacin (B3)15 mg

Folate481 mcg

Choline597 mg

Caffeine0 mg

Water321 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 26. The excerpt below is the record exactly as published.

CREAM SPONGE*CAKE. MRS. MILLER. One large coffee cup sugar. One and one-half large coffee cups flour. One half large coffee cup cream. Four eggs. One teaspoonful yeast powder. The grated rind of a lemon. A pinch of salt

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