vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Consult me, 1902
Serves 5
Rub some of the pieces of sugar on the rind of a lemon to give it a flavour.
Presented as published in 1902. 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
770Calories
23 gProtein
144 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein23 g
Carbohydrates144 g
Fiber0 g
Sugars91 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol446 mg
Sodium174 mg
Potassium260 mg
Calcium82 mg
Iron6 mg
Magnesium33 mg
Phosphorus311 mg
Zinc2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A192 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.7 mg
Folate165 mcg
Choline353 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 472. The excerpt below is the record exactly as published.
SPONGE CAKE.— Weigh 10 eggs, and their weight in very fine sugar, and that of 6 in flour ; beat the yolks with the flour, and the whites alone, to a very stiff froth ; then by degrees mix the whites and the flour with the other ingredients, and beat them well J4 an hour. Bake an hour. SPONGE CAKE, without Butter. — Dry x lb. of flour, and i£ lb. of sugar ; beat 7 eggs, yolks and whites apart ; grate a lemon, and, with a spoonful of brandy, beat the whole together with your hand for an hour. Bake in a buttered pan. Sweetmeats may be added. SPONGE CAKE. — Beat 12 eggs to a froth ; dissolve a little volatile salts in half a pint of hot water, and let it cool ; mix them together, and beat them for 10 minutes ; then add 1 lb. of grated loaf sugar, and nearly x lb. of fine flour
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