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Hot Water Sponge Cake
From Scientific cooking with scientific methods, 1911
Serves 3
This is good for loaf or for sponge sheets, to be rolled or cut into fancy shapes.
Presented as published in 1911. 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
883Calories
11 gProtein
210 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories883 kcal
Protein11 g
Carbohydrates210 g
Fiber0.5 g
Sugars136 g
Total Fat2.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol18 mg
Sodium418 mg
Potassium137 mg
Calcium220 mg
Iron8 mg
Magnesium27 mg
Phosphorus175 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C0.3 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate149 mcg
Choline8.7 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 133. The excerpt below is the record exactly as published.
Hot Water Sponge Cake. 6 egg whites and yolKs, Grated juice and rind beaten separately. i{. lemon. 2 cups sugar. M>, cup boiling water. 2 cups Hour. 2 teaspoons baking-powder. Pinch salt
Cook this with the app: pantry check, scaling, and the assistant.