Cream Sponge Cake

Name: Cream Sponge Cake
Ingredients: 1Y2 cups flour; 2 eggs; 1 cup sugar; Sweet cream; 2 teaspoons baking powder

From The Edwardsville cook book, 1906

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

1917Calories

38 gProtein

414 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories1917 kcal

Protein38 g

Carbohydrates414 g

Fiber0 g

Sugars201 g

Total Fat16 g

Saturated Fat3.7 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol372 mg

Sodium1151 mg

Potassium2074 mg

Calcium723 mg

Iron17 mg

Magnesium192 mg

Phosphorus827 mg

Zinc3.3 mg

Copper1.5 mg

Manganese3.5 mg

Vitamin D2 mcg

Vitamin C63 mg

Vitamin A162 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B120.9 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)14 mg

Folate437 mcg

Choline294 mg

Caffeine0 mg

Water255 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 39. The excerpt below is the record exactly as published.

CREAM SPONGE CAKE. Mrs. P)ellc Gibson, Pontiac, Mich. 1Y2 cups flour. 2 eggs. , 1 cup sugar. Sweet cream, 2 teaspoons baking powder

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