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Perfect Sponge Cake
From Delicacies, 1929
Serves 8
Presented as published in 1929. 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
157Calories
2 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories157 kcal
Protein1.7 g
Carbohydrates38 g
Fiber0 g
Sugars25 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium74 mg
Potassium123 mg
Calcium3.4 mg
Iron0.9 mg
Magnesium4.3 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water1.8 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 42. The excerpt below is the record exactly as published.
Perfect Sponge Cake 5 eggs 1 level teaspoon ful cream 1 cup sifted sugar of tartar 34 teaspoon salt 1 teaspoon lemon extract 1 cup sifted flour
Cook this with the app: pantry check, scaling, and the assistant.