Old Fashioned Sponge Cake

Name: Old Fashioned Sponge Cake
Ingredients: Beat the whites of four eggs; one-half cup of finely granulated sugar; Beat the yolks of the four eggs; half cup of sugar; the grated rind and juice of a lemon; one cup of flour that has been sifted three times; about a tablespoon of granulated sugar

From Natchez recipes, 1900

Mrs. Ralph Bisland

Presented as published in 1900. 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

1575Calories

38 gProtein

313 gCarbs

22 gFat

Full nutrition (21 nutrients)

Calories1575 kcal

Protein38 g

Carbohydrates313 g

Sugars213 g

Total Fat22 g

Sodium4.6 mg

Potassium175 mg

Calcium26 mg

Iron7.2 mg

Magnesium34 mg

Phosphorus135 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin E3.8 mg

Vitamin B60.1 mg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.5 mg

Folate201 mcg

Water151 g

As published

This recipe was extracted from Natchez recipes (1900), page 3. The excerpt below is the record exactly as published.

OLD FASHIONED SPONGE CAKE Beat the whites of four eggs stiff enough to remain in bowl if inverted. Beat into them carefully one-half cup of finely granulated sugar. Beat the yolks of the four eggs, adding half cup of sugar and beat for five minutes by the clock. Add to the yolk the grated rind and juice of a lemon. Beat well to- gether the yolk and whites. (At this stage beating is in order, but must be avoided after adding the flour). Fold in with wooden spoon one cup of flour that has been sifted three times. Just before putting into oven sift over the top about a tablespoon of granulated sugar

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