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Fairy Sponge Cake

Name: Fairy Sponge Cake
Yield: 10 servings
Ingredients: yolks of 4 eggs; 2 cups sugar; grated rind and juice of 1 lemon; scant 1/2 cup boiling water; 1 tablesp butter; 2 cups flour sifted; 2 teasp baking powder; whites of 4 eggs

From Farm and home cook book and housekeeper's assistant, 1907

Serves 10

[Mrs. A. S., Tenn.]

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

287Calories

4 gProtein

63 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories287 kcal

Protein4.3 g

Carbohydrates63 g

Fiber0.2 g

Sugars41 g

Total Fat3.7 g

Saturated Fat0.7 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Cholesterol82 mg

Sodium129 mg

Potassium49 mg

Calcium75 mg

Iron2.6 mg

Magnesium8.4 mg

Phosphorus79 mg

Zinc0.4 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0.4 mcg

Vitamin C0.1 mg

Vitamin A26 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.9 mg

Folate55 mcg

Choline58 mg

Caffeine0 mg

Water16 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 28. The excerpt below is the record exactly as published.

Fairy Sponge Cake This is an excellent cake to eat with fruits, ices, creams» etc. Beat the yolks of 4 eggs with 2 cups sugar until very- light, add to this the grated rind and juice of 1 lemon, then scant % cup boiling water in which 1 tablesp butter has been dissolved. Then add gradually 2 cups flour sifted with 2 teasp baking powder, and lastly the stiffly beaten whites of eggs. It is best to sift the flour several times, as this makes a finer grained cake. Bake in a loaf tin, and frost with a boiled icing. — [Mrs. A. S., Tenn. Gold Cake — Silver Cake This recipe will use up in the two cakes the yolks and the whites of the eggs, and do away with the objection of having one or the other left over. For the silver cake cream i/4 cup butter with 1 cup white sugar, add % cup milk, 1 1/^ cups flour sifted with 1 teasp baking powder, and flavor with lemon extract. Lastly add the beaten whites of 4 eggs

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