French Sponge Cake

Name: French Sponge Cake
Ingredients: 5 eggs; the weight of 4 eggs in castor sugar; the weight of 3 eggs in flour

From Wholesome cookery, 1887

Presented as published in 1887. 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

358Calories

32 gProtein

2 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories358 kcal

Protein32 g

Carbohydrates1.8 g

Fiber0 g

Sugars0.9 g

Total Fat24 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium355 mg

Potassium345 mg

Calcium140 mg

Iron4.4 mg

Magnesium30 mg

Phosphorus495 mg

Zinc3.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.2 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water191 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 81. The excerpt below is the record exactly as published.

French Sponge Cake. 5 eggs, the weight of 4 eggs in castor sugar, the weight of 3 eggs in flour

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