Sponge Cake
From Cookery for little girls, 1910
Bake for 30-40 minutes.
Presented as published in 1910. 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
1638Calories
29 gProtein
350 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories1638 kcal
Protein29 g
Carbohydrates350 g
Fiber0 g
Sugars201 g
Total Fat17 g
Saturated Fat4.9 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.1 g
Cholesterol551 mg
Sodium976 mg
Potassium320 mg
Calcium629 mg
Iron13 mg
Magnesium57 mg
Phosphorus596 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A194 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)13 mg
Folate375 mcg
Choline418 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 43. The excerpt below is the record exactly as published.
SPONGE CAKE Beat very light the yolks of three eggs, add one cup of sugar, half a cup of cold water, one and one-half cups of flour sifted several times with two scant teaspoonfuls of baking powder, flavor with half a teaspoonful of lemon extract
Cook this with the app: pantry check, scaling, and the assistant.