Cream Sponge Cake
From Metropolitan cook book, 1918
This cake may be made with 2 eggs, using 2 additional teaspoons of baking powder and 2 additional tablespoons of water.
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
1462Calories
23 gProtein
302 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories1462 kcal
Protein23 g
Carbohydrates302 g
Fiber0.1 g
Sugars202 g
Total Fat20 g
Saturated Fat6.5 g
Monounsaturated Fat8 g
Polyunsaturated Fat2.9 g
Cholesterol734 mg
Sodium1912 mg
Potassium236 mg
Calcium505 mg
Iron8.9 mg
Magnesium36 mg
Phosphorus531 mg
Zinc2.4 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A259 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.4 mg
Folate275 mcg
Choline558 mg
Caffeine0 mg
Water94 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.