Economical Sponge Cake

Name: Economical Sponge Cake
Ingredients: 2 eggs; 1 cup sugar; 1/2 hot water; 1 cup flour; Grated rind and juice of 1 lemon; 2 teaspoons baking powder; A pinch of salt

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

1410Calories

27 gProtein

310 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories1410 kcal

Protein27 g

Carbohydrates310 g

Fiber2.8 g

Sugars204 g

Total Fat12 g

Saturated Fat3.2 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol372 mg

Sodium1093 mg

Potassium454 mg

Calcium633 mg

Iron10 mg

Magnesium58 mg

Phosphorus544 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C53 mg

Vitamin A161 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1 mg

Niacin (B3)8.6 mg

Folate259 mcg

Choline299 mg

Caffeine0 mg

Water296 g

As published

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

ECONOMICAL SPONGE CAKE. Mrs. O. T. 2 eggs. 1 cup sugar. teaspoons baking powder. A pinch of salt. Dunlap. V2 hot water. 1 cup flour. Grated rind and juice of 1 lemon. Beat the yolks of eggs with htdf the sugar, then add the water, the lemon rind, remaining sugar and the flour sifted with I)aking powder and salt. Lastly, fold in the whites of eggs beaten to a stiff froth, and bake 25 minutes in a buttered and floured shallow pan. 128 THE EDWARDSVILLE COOK BOOK. SPICE CAKE. Mrs. Geo. D. Shaffer. 4 yolks of eggs. *2 cups brown sugar. V2 cup melted bu ’ "''.r Y2 cup sour milk. 2 cups flour. 1 teaspoon soda. 2 teaspoons cinnamon. Y2 teaspoon cloves. Y2 teaspoon nutmeg. SPLCE CAKE. Mrs. G. B. Crane, Chicago, Illinois. 2 cups brown sugar. V2 cup butter. 2 cups flour. 1 level teaspoon baking soda. 4 eggs. 1 cup sour milk. 1 nutmeg, grated. 1 teaspoon ground cloves. 1Y2 teaspoon ground cinnamon. Beat the sugar, butter, yolks of 4 and whites of 2 eg^^ to- gether, smooth, then add the milk, spices and flour into' .^nch the soda has been sifted. Bake in 3 layers. Icing: — Use the remaining wiiites ; boil till it threads, 2 cups brown sugar with water enough to wet it (about cup), then pour into the beaten whites ; flavor with vanilla. Beat until cold. SPICE CAKE. Miss Alice Fangenroth. Mrs. Mary Bley Dripps. Y2 cup sugar. Y2 cup butter. 214 cups flour. 2 eggs. 1 cup molasses. Add the 2 eggs, well beaten. 1 teaspoon ginger. 1 teaspoon cinnamon. 1 teaspoon cloves. 2 teaspoons soda, dissolved in 1 cup boiling water. last thing before baking. SPICE CAKE. Mrs. A. G. Tuxhorn. 1 cup brown sugar. 1 cup molasses. 1 teaspoon ext. nutmeg. 1 teaspoon ext. cinnamon. 1 teaspoon ground cloves. 2 teaspoons baking powder

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