Plain Sponge Cake

Name: Plain Sponge Cake
Ingredients: 4 eggs; 1 cup sugar; 1 cup flour; 1/2 teaspoon Royal Baking Powder; pinch of salt

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

1520Calories

39 gProtein

299 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1520 kcal

Protein39 g

Carbohydrates299 g

Fiber0 g

Sugars201 g

Total Fat22 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium464 mg

Potassium451 mg

Calcium301 mg

Iron11 mg

Magnesium59 mg

Phosphorus751 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)8.6 mg

Folate295 mcg

Choline588 mg

Caffeine0 mg

Water165 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 30. The excerpt below is the record exactly as published.

2 teaspoons Royal Baking Powder, 1 teaspoon each caraway and corian¬ der seeds, 1 teaspoon each extract nutmeg, cinnamon, and ginger, 1 cup milk. Sift flour, sugar, and powder together; rub in butter; add milk, seeds, and extracts; mix smooth into batter of medium thickness; fill greased patty-pans A full; bake in hot oven 8 or 10 minutes. Delicate Spice Cake. — A cup melted but¬ ter, A cup sugar, 2 A cups flour, 1 egg, A cup molasses, 1 cup milk, 2 scant teaspoons Royal Baking Powder, 1 tablespoon vinegar, 1 table¬ spoon mixed ground spice, pinch salt. Beat egg, add milk. Add mixed, flour, baking pow¬ der and salt, spice, sugar, melted butter, molasses, and vinegar. Bake in two shallow pans in quick oven. Shrewsbury Cake. — 1 cup butter, 3 cups sugar, 1 A pints flour, 3 eggs, 1 teaspoon Royal Baking Powder, 1 cup milk, 1 teaspoon ex¬ tract rose. Rub butter and sugar to smooth, white cream; add eggs, 1 at a time, beating 5 minutes after each ; add flour, sifted with pow¬ der, and extract; mix into medium batter; bake in cake-mold, well and carefully greased, in quick oven, 40 minutes. Plain Sponge Cake. — 4 eggs, 1 cup sugar, 1 cup flour, A teaspoon Royal Baking Powder, pinch of salt

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