Sponge Cake
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
1524Calories
39 gProtein
301 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1524 kcal
Protein39 g
Carbohydrates301 g
Fiber0 g
Sugars201 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium1229 mg
Potassium452 mg
Calcium660 mg
Iron12 mg
Magnesium60 mg
Phosphorus726 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline588 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 24. The excerpt below is the record exactly as published.
two teaspoons baking powder, one teaspoon bitter almonds, one cup blanched almonds. Mrs. A. Churchill. SNOW CAKE. One cup sugar, one and one-half cups flour, two teaspoons cream tartar. Sift all together through a sieve ; add the whites of ten eggs beaten stiff. Bake in a quick oven. Mrs. E. W. Sage. LEMON CUP CAKE. One cup butter, three cups sugar, five cups flour, one cup milk, one teaspoon saleratus, six eggs, peel and juice of one lemon. Mrs. C. IMPERIAL CAKE. One pound sugar, one pound butter, one pound flour, two pounds raisins, one pound citron, one pound sweet almonds, two tablespoons wine or brandy, one nutmeg, mace, ten eggs. Mrs. C. 60 "Mother Hubbard's Cupboard." CORN STARCH CAKE. One-half cup butter, one and one-half cups sugar, one and one-half cups flour, one-half cup corn starch, one-half cup milk, whites six eggs, one and one-half teaspoons baking powder, a few blanched and chopped almonds. CLAY CAKE. One pound sugar, one pound flour, one-half pound butter, six eggs, one-half pint sweet cream, one and one-half tea- spoons baking powder, little nutmeg. SODA POUND CAKE. One and one-half coffeecups sugar, three fourths coffee- cup butter, two coffeecups flour, one-half coffeecup milk, four eggs, one and one-half teaspoon baking powder. Flavor with lemon. SPONGE CAKE. One pint flour, one pint sugar, six eggs, one-half cup water, three teaspoons baking powder. Mix the yolks and sugar, then add the water, then flour, then the whites of eggs on top. Stir as little as possible. L. B. SPONGE CAKE. One pound of sugar, one-half pound flour, a little salt, ten eggs ; flavor with lemon or vanilla. Mrs. W. N. S. FEATHER SPONGE CAKE. One and one-half goblets sifted sugar, one goblet sifted flour, two teaspoons cream tartar, one-half teaspoon salt. Sift all through a sieve ; add whites of ten eggs well beaten. Bake in two square tins in quick oven, frost, flavoring with bitter almond or rose. Jennie. Cake. 61 SPONGE CAKE. One cup of sugar, one cup flour, mix thoroughly ; four eggs (beaten separately)
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