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Plain Sponge Cake
From Original White House Cookbook, 1887
Serves 3
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
824Calories
14 gProtein
180 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories824 kcal
Protein14 g
Carbohydrates180 g
Fiber0.9 g
Sugars134 g
Total Fat7.8 g
Saturated Fat2.1 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol248 mg
Sodium589 mg
Potassium173 mg
Calcium271 mg
Iron9.2 mg
Magnesium25 mg
Phosphorus253 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.2 mg
Folate120 mcg
Choline198 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 187. The excerpt below is the record exactly as published.
PLAIN SPONGE CAKE. Beat the yolks of four eggs together with two cups of fine powdered sugar. Stir in gradually one cup of sifted flour and the whites of four eggs beaten to a stiff froth, then a cup of sifted flour in which two tea- spoonfuls of baking powder have been stirred, and, lastly, a scant teacup- ful of boiling wate
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