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Sponge Cake

Name: Sponge Cake
Yield: 10 servings
Ingredients: Four eggs; two and one-quarter cups flour; two cups sugar; three-quarters cup cold water; two even teaspoons baking powder; pinch salt; one teaspoon lemon

From The Times cook book, no. 2, 1905

Serves 10

Excellent recipe.

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

287Calories

6 gProtein

62 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories287 kcal

Protein5.6 g

Carbohydrates62 g

Fiber0 g

Sugars40 g

Total Fat2.4 g

Saturated Fat0.6 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol74 mg

Sodium124 mg

Potassium68 mg

Calcium70 mg

Iron2.1 mg

Magnesium11 mg

Phosphorus90 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.4 mcg

Vitamin C0.3 mg

Vitamin A32 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.9 mg

Folate55 mcg

Choline59 mg

Caffeine0 mg

Water36 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 83. The excerpt below is the record exactly as published.

SPONGE CAKE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Three eggs, one and one-half cups sugar, two cups flour, two teaspoons baking powder, one- half cup cold water, one teaspoon extract lemon. NO. 63. SPONGE CAKE. (Excellent.) Miss G. Smyth, G street, Ontario, Cal.— Four eggs, two and one-quarter cups flour, two cups sugar, three-quarters cup cold water, two even teaspoons baking powder, pinch salt, one teaspoon lemon

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