Sponge Cake

Name: Sponge Cake
Ingredients: the yolks of six eggs; one cup of sugar; one tablespoon of lemon juice; the whites of six eggs; one cup of flour; one fourth teaspoon of salt

From Principles of cooking, 1914

Presented as published in 1914. 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

1676Calories

50 gProtein

304 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories1676 kcal

Protein50 g

Carbohydrates304 g

Fiber0 g

Sugars201 g

Total Fat32 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium588 mg

Potassium191 mg

Calcium27 mg

Iron7.2 mg

Magnesium35 mg

Phosphorus137 mg

Zinc0.9 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A0 mcg

Vitamin E5.8 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.7 mg

Niacin (B3)8.5 mg

Folate204 mcg

Choline0.8 mg

Caffeine0 mg

Water235 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 51. The excerpt below is the record exactly as published.

Sponge Cake. — Beat the yolks of six eggs until thick; add one cup of sugar gradually, and continue beating with the egg beater. Add one tablespoon of lemon juice or one teaspoon of lemon extract. Beat the whites of six eggs until stiff and dry. Mix the whites and yolks, and when partially mixed cut and fold in one cup of flour and one fourth teaspoon of salt

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