Cream Sponge Cake

Name: Cream Sponge Cake
Ingredients: Tavo eggs broken in a cup; fill the cup with sweet cream; One cup sugar; one and one-half cups flour; two teaspoonfuls of Royal Baking Powder; a pinch of salt

From Durham cook book ..., 1921

Presented as published in 1921. 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

Sodium911 mg

Potassium2073 mg

Calcium854 mg

Iron17 mg

Magnesium193 mg

Phosphorus1513 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 24. The excerpt below is the record exactly as published.

CREAM SPONGE CAKE. Tavo eggs broken in a cup, fill the cup with sweet cream, beat until light. One cup sugar, one and one-half cups flour, two tea- spoonfuls of Royal Baking Powder, a pinch of salt

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