Savoy Sponge Cake
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
923Calories
30 gProtein
159 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories923 kcal
Protein30 g
Carbohydrates159 g
Fiber3.8 g
Sugars103 g
Total Fat21 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium4.2 mg
Potassium202 mg
Calcium35 mg
Iron5 mg
Magnesium18 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E4 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.1 mg
Folate121 mcg
Choline11 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 156. The excerpt below is the record exactly as published.
SAVOY SPONGE CAKE (he Biscuit de Savoie) 4 Ggg yolks Grated rind of Yi lemon % cup granulated sugar, sifted 4 egg whites Yz cup cake flour, sifted
Cook this with the app: pantry check, scaling, and the assistant.