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Cream Sponge Cake
From Lowney's cook book, 1907
Serves 3
Presented as published in 1907. 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
842Calories
30 gProtein
123 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories842 kcal
Protein30 g
Carbohydrates123 g
Fiber0.1 g
Sugars69 g
Total Fat26 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol18 mg
Sodium15 mg
Potassium96 mg
Calcium18 mg
Iron3.9 mg
Magnesium18 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A0.3 mcg
Vitamin E4.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)4.4 mg
Folate105 mcg
Choline7.7 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 102. The excerpt below is the record exactly as published.
Cream Sponge Cake 1 oup sugar grated rind and juice 1 lemon ^ cup water 1^ cups flour 5 egg yolks , 5 egg whites
Cook this with the app: pantry check, scaling, and the assistant.