vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Good Things to Eat as Suggested by Rufus, 1911
Serves 8
Presented as published in 1911. 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
168Calories
2 gProtein
37 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories168 kcal
Protein2.4 g
Carbohydrates37 g
Fiber0 g
Sugars25 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol46 mg
Sodium62 mg
Potassium27 mg
Calcium42 mg
Iron1.1 mg
Magnesium4.7 mg
Phosphorus46 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate31 mcg
Choline35 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 66. The excerpt below is the record exactly as published.
SPONGE CAKE — Whites of two eggs beaten to a stiff froth, beat the yolks thoroughly, then beat both together, then add one scant cup of granulated sugar (beating again), one scant cup of flour (beat again), and one teaspoon of baking powder. Sift the flour three or four times, stir the baking powder in the flour, and lastly add five tablespoons of hot water
Cook this with the app: pantry check, scaling, and the assistant.