Plain Sponge Cake
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
1454Calories
20 gProtein
344 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1454 kcal
Protein20 g
Carbohydrates344 g
Fiber0 g
Sugars201 g
Total Fat3.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1172 mg
Potassium278 mg
Calcium37 mg
Iron4.7 mg
Magnesium52 mg
Phosphorus207 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.4 mg
Folate94 mcg
Choline0.8 mg
Caffeine0 mg
Water36 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 15. The excerpt below is the record exactly as published.
PLAIN SPONGE CAKE 4 eggs 1 c. pastry flour 1 c. sugar or M t. salt % c. bread flour 1 T. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.