Plain Sponge Cake

Name: Plain Sponge Cake
Ingredients: Three eggs; one cup sugar; half cup hot water; one cup sifted flour; one teaspoon Rumford baking powder; one-third teaspoon salt; grated rind of half a lemon

From The Memorial Hall cook book, 1919

Contributed by Mrs. John Michener.

Presented as published in 1919. 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

1474Calories

33 gProtein

308 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1474 kcal

Protein33 g

Carbohydrates308 g

Fiber5.3 g

Sugars203 g

Total Fat17 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium1464 mg

Potassium464 mg

Calcium442 mg

Iron11 mg

Magnesium62 mg

Phosphorus536 mg

Zinc3 mg

Copper0.4 mg

Manganese1 mg

Vitamin D3 mcg

Vitamin C65 mg

Vitamin A242 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.8 mg

Folate278 mcg

Choline445 mg

Caffeine0 mg

Water286 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 42. The excerpt below is the record exactly as published.

Plain Sponge Cake Three eggs; one cup sugar; half cup hot water; one cup sifted flour; one teaspoon Rumford baking powder; one-third teaspoon salt; grated rind of half a lemon

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