vegetariandairy-freenut-free
Simple Sponge Cake
From Fruit recipes, 1907
Serves 8
If wine is used, substitute one tablespoon of it for one of water.
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
- Three-fourths cup sugar
- one cup sifted flour
- one and one-half teaspoons baking powder
- two eggs beaten with the sugar
- a pinch of salt
- two large (kitchen) tablespoons cold water
Method
Mix all ingredients together and bake.
Nutrition per serving
148Calories
3 gProtein
31 gCarbs
1 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 8. The excerpt below is the record exactly as published.
SIMPLE SPONGE CAKE Three-fourths cup sugar; one cup sifted flour; one and one-half teaspoons baking powder; two eggs beaten with the sugar; a pinch of salt; two large (kitchen) tablespoons cold water
Cook this with the app: pantry check, scaling, and the assistant.