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Sponge Cake

Name: Sponge Cake
Yield: 4 servings
Ingredients: one pound of eggs; one pound of sugar; half a pound of flour; the juice of a lemon and its grated rind

From The home cook book, 1905

Serves 4

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

818Calories

21 gProtein

162 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories818 kcal

Protein21 g

Carbohydrates162 g

Fiber2.7 g

Sugars115 g

Total Fat12 g

Saturated Fat3.6 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol422 mg

Sodium165 mg

Potassium276 mg

Calcium109 mg

Iron5.4 mg

Magnesium33 mg

Phosphorus289 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2.3 mcg

Vitamin C32 mg

Vitamin A182 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4 mg

Folate147 mcg

Choline336 mg

Caffeine0 mg

Water112 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 171. The excerpt below is the record exactly as published.

SPONGE CAKE Take by exact weight one pound of eggs and one pound of sugar. Beat the yolks and sugar to a stiff froth, adding the juice of a lemon and its grated rind. Beat the whites of the eggs very stiff, add them to the mixture, and then gradu- ally, by spoonfuls, add half a pound of flour

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