Sponge Cake
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
1504Calories
22 gProtein
355 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1504 kcal
Protein22 g
Carbohydrates355 g
Fiber0 g
Sugars200 g
Total Fat3.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium478 mg
Potassium277 mg
Calcium303 mg
Iron12 mg
Magnesium56 mg
Phosphorus313 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)13 mg
Folate320 mcg
Choline0 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 15. The excerpt below is the record exactly as published.
SPONGE CAKE 4 Eggs 4 T). Water 200 Gr. Sugar (25 Grams - 1 tsp. Baking Powder 1 Tb.) | 200 Gr. Flour
Cook this with the app: pantry check, scaling, and the assistant.