Sponge Cake

Name: Sponge Cake
Ingredients: Put six eggs into a scale; Allow for the sponge cake the weight of the eggs in sugar; half their weight in flour; Grate the yellow peel from a lemon; squeeze the juice upon it

From Cookery for beginners, 1884

This is an easy, and if implicitly obeyed, a sure receipt.

Presented as published in 1884. 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

498Calories

40 gProtein

25 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories498 kcal

Protein40 g

Carbohydrates25 g

Fiber11 g

Sugars7.8 g

Total Fat29 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.8 g

Omega-30.1 g

Cholesterol1116 mg

Sodium433 mg

Potassium677 mg

Calcium308 mg

Iron6.1 mg

Magnesium57 mg

Phosphorus614 mg

Zinc4.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C168 mg

Vitamin A483 mcg

Vitamin E3.6 mg

Vitamin K0.9 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.5 mg

Niacin (B3)0.7 mg

Folate174 mcg

Choline896 mg

Caffeine0 mg

Water403 g

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 29. The excerpt below is the record exactly as published.

sponge cakes, frosted. Put six eggs into a scale and ascertain their weight exactly. Allow for the sponge cake the weight of the eggs in sugar, and half their weight in flour. Grate the yellow peel from a lemon and squeeze the juice upon it

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