Sponge Cake
From Trinity cook book, 1925
Presented as published in 1925. 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
2755Calories
53 gProtein
597 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories2755 kcal
Protein53 g
Carbohydrates597 g
Fiber0 g
Sugars402 g
Total Fat24 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium770 mg
Potassium628 mg
Calcium432 mg
Iron18 mg
Magnesium96 mg
Phosphorus764 mg
Zinc4.4 mg
Copper0.6 mg
Manganese2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)2 mg
Niacin (B3)17 mg
Folate495 mcg
Choline588 mg
Caffeine0 mg
Water414 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 34. The excerpt below is the record exactly as published.
SPONGE CAKE Four eggs beaten separately, two cups of white sugar, two cups of swans- down flour, one cup of hot water and one level teaspoonful of baking powder. Mix by beating one cup of sugar into whites of eggs and one cup into the yolks. Add these together and beat well. Sift flour four times and add alter- nately with hot water. —MRS. N. O. WOOD. JAPANESE FRUIT CAKE One cup of butter, two cups of swansdown flour
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