Orange Sponge Cake

Name: Orange Sponge Cake
Ingredients: 4 eggs; 4 teaspoon cream of tartar; 1 cup sugar; grated rind of 1 orange; 14 cup orange juice; 114 cups pastry flour; 1% teaspoons Royal Baking Powder; 4 teaspoon salt; 1 recipe Orange Cream Filling (page 26); 1 recipe Seven Minute Frosting (page 26); grated orange rind

From Royal cook book, 1930

Makes 1 two-layer cake.

Presented as published in 1930. 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

1878Calories

42 gProtein

387 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories1878 kcal

Protein42 g

Carbohydrates387 g

Fiber19 g

Sugars206 g

Total Fat23 g

Saturated Fat6.3 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium1411 mg

Potassium4218 mg

Calcium928 mg

Iron7.9 mg

Magnesium109 mg

Phosphorus1266 mg

Zinc4.3 mg

Copper0.6 mg

Manganese1.1 mg

Vitamin D4 mcg

Vitamin C264 mg

Vitamin A358 mcg

Vitamin E2.6 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B121.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)3.3 mg

Folate166 mcg

Choline588 mg

Caffeine0 mg

Water357 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 24. The excerpt below is the record exactly as published.

Orange Sponge Cake 4 eggs 4 teaspoon cream of tartar 1 cup sugar grated rind of 1 orange 14 cup orange juice z, 114 cups pastry flour 1% teaspoons Royal Baking Powder 4 teaspoon salt 1 recipe Orange Cream Filling (page 26) 1 recipe Seven Minute Frosting (page 26) grated orange rind

Cook this with the app: pantry check, scaling, and the assistant.