Hot Water Sponge Cake

Name: Hot Water Sponge Cake
Ingredients: 4 eggs; 1% cups granulated sugar; 1 teaspoon vanilla extract; 1 cup boiling water or 1 cup scalded milk; 2 cups pastry flour; 2 teaspoons Royal Baking Powder; 14 teaspoon salt

From Royal cook book, 1930

Makes 1 ten-inch cake.

Presented as published in 1930. 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

2363Calories

47 gProtein

498 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories2363 kcal

Protein47 g

Carbohydrates498 g

Fiber0 g

Sugars302 g

Total Fat24 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium1573 mg

Potassium645 mg

Calcium812 mg

Iron6.8 mg

Magnesium85 mg

Phosphorus1532 mg

Zinc4.5 mg

Copper0.6 mg

Manganese1.7 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.6 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water185 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 24. The excerpt below is the record exactly as published.

Hot Water Sponge Cake 4 eggs 1% cups granulated sugar 1 teaspoon vanilla extract 1 cup boiling water or 1 cup scalded milk 2 cups pastry flour 2 teaspoons Royal Baking Powder 14 teaspoon salt

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