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Quick Sponge Cake
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Presented as published in 1907. 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
182Calories
4 gProtein
38 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein4.1 g
Carbohydrates38 g
Fiber0 g
Sugars25 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium87 mg
Potassium51 mg
Calcium49 mg
Iron1.3 mg
Magnesium6.9 mg
Phosphorus68 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate34 mcg
Choline55 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 28. The excerpt below is the record exactly as published.
Quick Sponge Cake Beat 3 eggs separately until very light, add 1 cup sugar and beat again, 1 tablesp milk and 1 cup flour sifted with 1 teasp baking powder
Cook this with the app: pantry check, scaling, and the assistant.