Sponge Cake
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
3434Calories
100 gProtein
631 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories3434 kcal
Protein100 g
Carbohydrates631 g
Fiber0 g
Sugars455 g
Total Fat62 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2232 mg
Sodium861 mg
Potassium1146 mg
Calcium384 mg
Iron23 mg
Magnesium134 mg
Phosphorus1433 mg
Zinc9.4 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61.2 mg
Vitamin B125.3 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)3.7 mg
Niacin (B3)16 mg
Folate645 mcg
Choline1764 mg
Caffeine0 mg
Water480 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 17. The excerpt below is the record exactly as published.
SPONGE CAKE Twelve eggs, I lb. sugar, and % lb. flour
Cook this with the app: pantry check, scaling, and the assistant.