Sponge Cake
From A simple course in home economics for rural schools, 1916
Ensure to fold in the egg whites gently.
Presented as published in 1916. 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
1241Calories
14 gProtein
301 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories1241 kcal
Protein14 g
Carbohydrates301 g
Fiber0.1 g
Sugars201 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium949 mg
Potassium194 mg
Calcium552 mg
Iron8.1 mg
Magnesium39 mg
Phosphorus331 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate204 mcg
Choline0.8 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 54. The excerpt below is the record exactly as published.
Sponge Cake Liquid Mixture: 2 egg yolks — well beaten 1 C. sugar — added gradually 1 T. lemon juice — continue beating until light and lemon colored, then add % C. water. Dry Mixture: 1 C. flour — (sifted before measuring) 2 t. baking powder
Cook this with the app: pantry check, scaling, and the assistant.