Never-Fail Sponge Cake
From The Elm City cook book, 1896
Presented as published in 1896. 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
1548Calories
40 gProtein
308 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1548 kcal
Protein40 g
Carbohydrates308 g
Fiber2.8 g
Sugars204 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium291 mg
Potassium589 mg
Calcium164 mg
Iron11 mg
Magnesium66 mg
Phosphorus547 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.7 mg
Folate306 mcg
Choline593 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 8. The excerpt below is the record exactly as published.
NEVER-FAIL SPONGE CAKE. A good sponge cake should be as yellow as gold of velvety soft- Less, ‘and as tender as a marsh mallow. Ié the rule here given is strictly followed such a cake will be the sure result. Separate the whites and yolks of four eggs, beat. whites until stiff enough to remain in the inverted platter. Beat into them half cup granulated sugar, beat the yolks, add to them half cup sugar, beating it five minutes by the clock, add to the yolks juice and grated rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.