Sponge Cake

Name: Sponge Cake
Ingredients: 2 cups sugar; 7 eggs; 1 teaspoon baking powder; 1 cup flour; pinch of salt; 1 teaspoon lemon extract

From The Carbon County cook book, 1926

Presented as published in 1926. 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

2022Calories

14 gProtein

499 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories2022 kcal

Protein14 g

Carbohydrates499 g

Fiber0 g

Sugars402 g

Total Fat3.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium477 mg

Potassium186 mg

Calcium289 mg

Iron7.7 mg

Magnesium36 mg

Phosphorus233 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 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)1.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.5 mg

Folate201 mcg

Choline0 mg

Caffeine0 mg

Water15 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 13. The excerpt below is the record exactly as published.

Sponge Cake. 2 cups sugar, 7 eggs, 1 teaspoon baking powder, 1 cup flour, pinch of salt, 1 teaspoon lemon extract

Cook this with the app: pantry check, scaling, and the assistant.