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Orange Sponge Cake

Name: Orange Sponge Cake
Yield: 10 servings
Ingredients: Grated orange rind, 1 teaspoon; Orange juice, % cup; Sugar, 2 cups; Flour, 2 cups; Egg whites, 3; Egg yolks, 5; Baking powder, 2 teaspoons; Salt, y2 teaspoon

From Mary Jane's cook book, 1916

Serves 10

Presented as published in 1916. 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

345Calories

8 gProtein

62 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories345 kcal

Protein8.5 g

Carbohydrates62 g

Fiber0 g

Sugars41 g

Total Fat7.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium212 mg

Potassium58 mg

Calcium59 mg

Iron1.5 mg

Magnesium8.4 mg

Phosphorus49 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C4 mg

Vitamin A0 mcg

Vitamin E1.4 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.7 mg

Folate44 mcg

Choline0 mg

Caffeine0 mg

Water40 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 16. The excerpt below is the record exactly as published.

ORANGE SPONGE CAKE. Grated orange rind, 1 teaspoon. Orange juice, % cup. Sugar, 2 cups. Flour, 2 cups. Egg whites, 3. Egg yolks, 5. Baking powder, 2 teaspoons. Salt, y2 teaspoon

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