Orange Sponge Cake
From Our favorite recipes (Stake Relief Society, 1954), 1954
Recipe by Lelia S. Seegmiller
Presented as published in 1954. 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
2144Calories
40 gProtein
447 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories2144 kcal
Protein40 g
Carbohydrates447 g
Fiber2.5 g
Sugars263 g
Total Fat25 g
Saturated Fat7.6 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat3.5 g
Cholesterol544 mg
Sodium369 mg
Potassium1258 mg
Calcium142 mg
Iron16 mg
Magnesium64 mg
Phosphorus561 mg
Zinc3.7 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D1.5 mcg
Vitamin C9.1 mg
Vitamin A7.4 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)14 mg
Folate348 mcg
Choline226 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 23. The excerpt below is the record exactly as published.
ORANGE SPONGE CAKE 7 eggs l tsp. cream of tartar lc. sugar 1c. flour s orange juice and rind
Cook this with the app: pantry check, scaling, and the assistant.