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Old-Fashioned Sponge Cake
From Original White House Cookbook, 1887
Serves 10
Baking powder is an improvement to this cake.
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
319Calories
9 gProtein
60 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein9 g
Carbohydrates60 g
Fiber0 g
Sugars40 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium1136 mg
Potassium104 mg
Calcium86 mg
Iron2.4 mg
Magnesium13 mg
Phosphorus146 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 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)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate64 mcg
Choline147 mg
Caffeine0 mg
Water41 g
Estimated from matched ingredients across 10 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.
OLD-FASHIONED SPONGE CAKE. Two CUPS of sifted white sugar, two cups of flour measured before sift- ing, ten eggs. Stir the yolks and sugar together until perfectly light; add a pinch of salt ; beat the whites of the eggs to a very stiff froth and add them with the flour, after beating together lightly ; flavor with lemon. Bake in a moderate oven about forty-five minutes. Baking powder is an improvement to this cake, using two large teaspoonfuls
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