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Lemon Sponge Cake
From Original White House Cookbook, 1887
Serves 2
This recipe is especially nice for Charlotte Russe, being so light and porous.
Presented as published in 1887. 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
786Calories
20 gProtein
158 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein20 g
Carbohydrates158 g
Fiber5.3 g
Sugars103 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium382 mg
Potassium314 mg
Calcium267 mg
Iron6 mg
Magnesium38 mg
Phosphorus321 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C68 mg
Vitamin A162 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate155 mcg
Choline299 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 186. The excerpt below is the record exactly as published.
LEMON SPONGE CAKE. Into one level cup of flour put a level teaspoonful of baking powder and sift it. Grate off the yellow rind of a lemon. Separate the whites from the yolks of four eggs. Measure a scant cup of white granulated sugar and beat it to a cream with the yolks, then add the grated rind and a tablespoonful of the juice of the lemon
Cook this with the app: pantry check, scaling, and the assistant.