European Sponge Cake

Name: European Sponge Cake
Ingredients: fourteen eggs; one pound of fine sugar; one tablespoonful of water; one pound of sifted pastry flour; two ounces of cornstarch; one tablespoonful of lemon

From Perfection in baking, 1895

Presented as published in 1895. 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

4592Calories

128 gProtein

860 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories4592 kcal

Protein128 g

Carbohydrates860 g

Fiber0.9 g

Sugars456 g

Total Fat76 g

Saturated Fat22 g

Monounsaturated Fat26 g

Polyunsaturated Fat13 g

Omega-30.3 g

Cholesterol2604 mg

Sodium1009 mg

Potassium1642 mg

Calcium479 mg

Iron17 mg

Magnesium190 mg

Phosphorus1859 mg

Zinc12 mg

Copper1.3 mg

Manganese3.1 mg

Vitamin D14 mcg

Vitamin C8.2 mg

Vitamin A1120 mcg

Vitamin E7.4 mg

Vitamin K2.1 mcg

Vitamin B61.5 mg

Vitamin B126.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)3.2 mg

Niacin (B3)5 mg

Folate331 mcg

Choline2059 mg

Caffeine0 mg

Water621 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 19. The excerpt below is the record exactly as published.

European Sponge Cake. WARM. Beat fourteen eggs and one pound of fine sugar well in a kettle, then set in a hot water bath and beat until thoroughly heated. Beat cold again, until light and firm; add one tablespoonful of water. Sometimes it may be necessary to beat warm the second time, to get it firm. (It must be somewhat standing up, before setting down smooth, when you take out the batter, before it can be called done.) Stir into this one pound of sifted pastry flour, in which two ounces of cornstarch may be mixed and one tablespoonful of lemon

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