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Simple Sponge Cake

Name: Simple Sponge Cake
Yield: 8 servings
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

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

Method

Nutrition per serving

148Calories

3 gProtein

31 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories148 kcal

Protein3.3 g

Carbohydrates31 g

Fiber0 g

Sugars19 g

Total Fat1.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol47 mg

Sodium107 mg

Potassium39 mg

Calcium59 mg

Iron1.2 mg

Magnesium6 mg

Phosphorus60 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate31 mcg

Choline37 mg

Caffeine0 mg

Water15 g

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.