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Hot Water Sponge Cake

Name: Hot Water Sponge Cake
Yield: 2 servings
Ingredients: two eggs; one cup sugar; one cup sifted flour; one teaspoon baking powder; a good pinch of salt; one teaspoon of vanilla; half cup (scant) hot water

From The Times cook book, no. 2, 1905

Serves 2

For frosting, use yolk of egg, one teaspoon black coffee, and enough powdered sugar to make quite stiff.

Presented as published in 1905. 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

696Calories

13 gProtein

150 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories696 kcal

Protein13 g

Carbohydrates150 g

Fiber0 g

Sugars101 g

Total Fat6 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium310 mg

Potassium161 mg

Calcium173 mg

Iron4.7 mg

Magnesium25 mg

Phosphorus215 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate124 mcg

Choline147 mg

Caffeine0 mg

Water105 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 80. The excerpt below is the record exactly as published.

HOT WATER SPONGE CAKE. Mrs. L. Berger, 328 South Olive street, Los Angeles. — Beat two eggs very* light; add one cup sugar and beat again; one cup sifted flour, one teaspoon baking powder, a good pinch of salt, one teaspoon of vanilla, beat again thor- oughly. Just before putting in the pan (greas- ed and warm) add half cup (scant) hot water

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