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Sponge Cake

Name: Sponge Cake
Yield: 8 servings
Ingredients: Five eggs; two cups sugar; one-half cup warm water; two cups flour; Lemon flavoring

From The Monmouth Baptist ladies' cook book, 1907

Serves 8

Presented as published in 1907. 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

353Calories

7 gProtein

75 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories353 kcal

Protein7.4 g

Carbohydrates75 g

Fiber0 g

Sugars50 g

Total Fat3.6 g

Saturated Fat1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol116 mg

Sodium46 mg

Potassium87 mg

Calcium24 mg

Iron2.3 mg

Magnesium12 mg

Phosphorus96 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.6 mcg

Vitamin C0 mg

Vitamin A50 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate65 mcg

Choline92 mg

Caffeine0 mg

Water42 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 88. The excerpt below is the record exactly as published.

SPONGE CAKE. Mrs. Emma Gregg Craig. Five eggs, two cups sugar, one-half cup warm water two cups flour. Lemon flavoring

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