Large Sponge Cake

Name: Large Sponge Cake
Ingredients: yolks of eighteen eggs; one pound of powdered sugar; whites of eighteen eggs; one pound of sifted pastry flour; one-half pound of cornstarch; lemon or vanilla

From Perfection in baking, 1895

Presented as published in 1895. 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

5277Calories

89 gProtein

1023 gCarbs

89 gFat

Full nutrition (33 nutrients)

Calories5277 kcal

Protein89 g

Carbohydrates1023 g

Fiber2 g

Sugars447 g

Total Fat89 g

Saturated Fat29 g

Monounsaturated Fat36 g

Polyunsaturated Fat13 g

Cholesterol3305 mg

Sodium182 mg

Potassium1014 mg

Calcium482 mg

Iron14 mg

Magnesium125 mg

Phosphorus1686 mg

Zinc11 mg

Copper1.1 mg

Manganese3.2 mg

Vitamin D17 mcg

Vitamin C0 mg

Vitamin A1166 mcg

Vitamin E7.9 mg

Vitamin K2.1 mcg

Vitamin B61.4 mg

Vitamin B126 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.7 mg

Niacin (B3)4.6 mg

Folate447 mcg

Choline2510 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 19. The excerpt below is the record exactly as published.

Large Sponge Cake. Beat up well in a bowl the yolks of eighteen eggs with one pound of powdered sugar; beat very stiff the whites of eighteen eggs and add one-fourth of it to the sugar in the bowl, then mix in lightly one pound of sifted pastry flour (one-half pound of cornstarch and one- half pound of flour mixed, is still better), the rest of the whites of egg and lemon or vanilla

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