Feather Sponge Cake

Name: Feather Sponge Cake
Ingredients: 6 eggs; 2 cups sugar; 1-3 cup orange juice; 1 T. grated orange rind; ae ensalt; 2% cups flour; 1 T. baking’ powder; 1 t. lemon flavoring; 2-3 cup boiling water

From Wilkes County Home Demonstration Club cook book, 1947

Margaret C. Morrison, Assistant Home Agent

Presented as published in 1947. 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

3305Calories

75 gProtein

684 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories3305 kcal

Protein75 g

Carbohydrates684 g

Fiber2.4 g

Sugars410 g

Total Fat36 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Omega-30.1 g

Cholesterol1116 mg

Sodium4541 mg

Potassium1062 mg

Calcium1135 mg

Iron35 mg

Magnesium144 mg

Phosphorus1263 mg

Zinc6.4 mg

Copper0.8 mg

Manganese2.6 mg

Vitamin D6 mcg

Vitamin C33 mg

Vitamin A481 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)3 mg

Niacin (B3)24 mg

Folate711 mcg

Choline886 mg

Caffeine0 mg

Water467 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 21. The excerpt below is the record exactly as published.

FEATHER SPONGE CAKE 6 eggs 2 cups sugar 1-3 cup orange juice 1 T. grated orange rind ae ensalt 2% cups flour 1 T. baking’ powder 1 t. lemon flavoring 2-3 cup boiling water

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