vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
616Calories
8 gProtein
128 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein8.1 g
Carbohydrates128 g
Fiber0.1 g
Sugars101 g
Total Fat9.7 g
Saturated Fat3.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Cholesterol367 mg
Sodium372 mg
Potassium74 mg
Calcium246 mg
Iron2.8 mg
Magnesium10 mg
Phosphorus233 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A130 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate90 mcg
Choline279 mg
Caffeine0 mg
Water51 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 60. The excerpt below is the record exactly as published.
Sponge Cake Two tablespoons cold water, yolks of two eggs, whites of two eggs, half cup sugar, three-quarters tablespoon cornstarch; add flour to fill half a cup of cornstarch and flour together, three-quarters teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.