Sponge Cake
From Our favorite recipes (Stake Relief Society, 1954), 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
2322Calories
45 gProtein
489 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories2322 kcal
Protein45 g
Carbohydrates489 g
Fiber4 g
Sugars303 g
Total Fat22 g
Saturated Fat6.6 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol744 mg
Sodium1546 mg
Potassium546 mg
Calcium692 mg
Iron22 mg
Magnesium73 mg
Phosphorus792 mg
Zinc4.1 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)16 mg
Folate534 mcg
Choline613 mg
Caffeine0 mg
Water894 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 25. The excerpt below is the record exactly as published.
SPONGE CAKE 4 eggs 2c. cake flour 15 c. sugar 2 tsp. baking powder 3c. water =z tep. salt l tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.