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Sponge Cake
From How we cook in Tennessee .., 1906
Serves 10
Recipe by Mrs. H. E. Lancaster.
Presented as published in 1906. 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
385Calories
11 gProtein
72 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein11 g
Carbohydrates72 g
Fiber0 g
Sugars45 g
Total Fat6.4 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol223 mg
Sodium86 mg
Potassium130 mg
Calcium41 mg
Iron3 mg
Magnesium16 mg
Phosphorus156 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A96 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate83 mcg
Choline176 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 76. The excerpt below is the record exactly as published.
Sponge Cake. — In making angel and sponge cake always use pastry flour. Sift flour before measuring. In mak- ing sponge cake sift powder several times with flour. Have bowl and beater perfectly dry before beating whites. Any moisture will prevent their beating up light. Eggs beat quicker and lighter when cool, consequently they should be kept in a cool place until needed. Add a pinch of salt to the whites and beat. This toughens the fibre and helps retain the air. As the lightness of sponge cake depends mainly on the amount of air beaten into the eggs care should be taken not to stir much when flour is added. It should be carefully folded in. Beating after flour is added breaks the air bubbles, thins the pastry and makes the cake tough and heavy. Do not grease tins in angel cake; invert them to cool when taken from the oven. There are pans made especially for these cakes. Layer cakes do not need to COOK WITH GAS 134 HOW WE COOK IN TENNESSEE. be inverted ; let them cool in pans to prevent shrinking. Bake in moderate oven. — Mrs. Wilson. Sponge Cake. — Twelve eggs, one pound sugar, three-quarters pound flour
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