Sponge Cake

Name: Sponge Cake
Ingredients: 3 eggs; 1142 cups flour; 14% cups sugar; 344 cup milk; 1 teaspoon vanilla

From Quaker recipes, 1954

Presented as published in 1954. 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

2187Calories

45 gProtein

456 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories2187 kcal

Protein45 g

Carbohydrates456 g

Fiber0 g

Sugars311 g

Total Fat24 g

Saturated Fat8.1 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol580 mg

Sodium290 mg

Potassium750 mg

Calcium348 mg

Iron13 mg

Magnesium91 mg

Phosphorus685 mg

Zinc4.1 mg

Copper0.4 mg

Manganese1.5 mg

Vitamin D4.8 mcg

Vitamin C0 mg

Vitamin A298 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.8 mg

Niacin (B3)13 mg

Folate371 mcg

Choline474 mg

Caffeine0 mg

Water296 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 13. The excerpt below is the record exactly as published.

SPONGE CAKE 3 eggs 1142 cups flour 14% cups sugar 344 cup milk 1 teaspoon vanilla

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