Hot Water Sponge Cake

Name: Hot Water Sponge Cake
Ingredients: Four eggs; 2 cups sugar; 2 cups flour; 1 cup boiling water; 2 tsp. Rumford baking powder; 2 tsp. vanilla

From The Memorial Hall cook book, 1919

Contributed by Mrs. Eva F. Stuckert.

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

2959Calories

56 gProtein

637 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories2959 kcal

Protein56 g

Carbohydrates637 g

Fiber2.6 g

Sugars404 g

Total Fat25 g

Saturated Fat6.4 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol744 mg

Sodium1771 mg

Potassium704 mg

Calcium838 mg

Iron35 mg

Magnesium110 mg

Phosphorus895 mg

Zinc4.6 mg

Copper0.6 mg

Manganese2.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B121.8 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)2.4 mg

Niacin (B3)21 mg

Folate559 mcg

Choline594 mg

Caffeine0 mg

Water375 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 42. The excerpt below is the record exactly as published.

Hot Water Sponge Cake Four eggs, 2 cups sugar, 2 cups flour, 1 cup boiling water, 2 tsp. Rumford baking powder, 2 tsp. vanilla

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