Sponge Cake

Name: Sponge Cake
Ingredients: One cup of sugar; four eggs (separated and well beaten); juice and rind (grated) of half a lemon; one cup of swansdown flour (twice sifted); one teaspoon baking powder

From Trinity cook book, 1925

—MRS. R. G. DALBY.

Presented as published in 1925. 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

1536Calories

39 gProtein

305 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1536 kcal

Protein39 g

Carbohydrates305 g

Fiber1.4 g

Sugars203 g

Total Fat22 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.9 g

Omega-30.1 g

Cholesterol744 mg

Sodium760 mg

Potassium520 mg

Calcium412 mg

Iron11 mg

Magnesium63 mg

Phosphorus637 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1 mg

Vitamin D4 mcg

Vitamin C27 mg

Vitamin A321 mcg

Vitamin E2.2 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)8.7 mg

Folate300 mcg

Choline591 mg

Caffeine0 mg

Water209 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 35. The excerpt below is the record exactly as published.

SPONGE CAKE One cup of sugar, four eggs (separated and well beaten), juice and rind (grated) of half a lemon. One cup of swansdown flour (twice sifted) one teaspoon baking powder

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