Honey Sponge Cake
From Use and preparation of food, 1919
Presented as published in 1919. 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
2153Calories
40 gProtein
475 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories2153 kcal
Protein40 g
Carbohydrates475 g
Fiber0.7 g
Sugars377 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium301 mg
Potassium623 mg
Calcium157 mg
Iron12 mg
Magnesium65 mg
Phosphorus545 mg
Zinc4.2 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D4 mcg
Vitamin C1.7 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)9 mg
Folate301 mcg
Choline595 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 103. The excerpt below is the record exactly as published.
HONEY SPONGE CAKE. Sugar, ^ cup. 4 eggs. Honey, i cup. Flour, 1 cup. Mix the sugar and honey and boil until the sirup will spin a thread when ' dropped from the spoon. Pour the sirup over the yolks of the eggs, which have been beaten until light. Beat this mixture until cold ; add the flour and cut and fold the beaten egg whites into the mixture. Bake for 40 or 50 minutes in a pan lined with buttered paper in a slow oven, HONEY POUND CAKE. A good pound cake can be made by using equal weights of honey, sugar, eggs, flour, and butter, A little soda should be added because of the acidity of the honey, and a good flavoring is cardamom seed and orange-flower water. Or a cake similar to pound cake may be made as follows : Sugar, 1 cup. Powdered cardamom seed, i teaspoon. Honey, | cup
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