Sponge Cake
From Luncheons, breakfasts, simple dinners and carving, 1905
Do not beat after the flour is added.
Presented as published in 1905. 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
1977Calories
38 gProtein
403 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories1977 kcal
Protein38 g
Carbohydrates403 g
Fiber0 g
Sugars403 g
Total Fat30 g
Saturated Fat9.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.7 g
Omega-30.1 g
Cholesterol1116 mg
Sodium430 mg
Potassium422 mg
Calcium172 mg
Iron5.5 mg
Magnesium37 mg
Phosphorus594 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.2 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water229 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 21. The excerpt below is the record exactly as published.
Sponge Cake — Six eggs, two cups of sugar, a little salt, flavor to taste. Beat the yolks light in sugar, a little at a time. Add flavoring. Then add the beaten white. Last of all add the flour
Cook this with the app: pantry check, scaling, and the assistant.