vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Sponge Cake
From Lessons in cooking through preparation of meals, 1912
Serves 2
Use an angel cake pan if available.
Presented as published in 1912. 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
1039Calories
11 gProtein
248 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1039 kcal
Protein11 g
Carbohydrates248 g
Fiber0 g
Sugars151 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium240 mg
Potassium186 mg
Calcium155 mg
Iron1.4 mg
Magnesium30 mg
Phosphorus177 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 212. The excerpt below is the record exactly as published.
Sponge Cake Separate the yolks and whites of 4 eggs, and beat the whites until stiff. Make a syrup of ij^ c sugar and ^ c water, boiling a very few minutes, and add slowly to the egg whites, stirring all the time. Beat the yolks of the eggs until thick and lemon colored and add to the white mixture, carefully folding them in. Now sift 2 c pastry flour with i t baking powder, twice, and fold into the egg mixture. Add ^ t almond extract, and i t vanilla
Cook this with the app: pantry check, scaling, and the assistant.