Sponge Cake
From The Wilson cook book, 1941
Presented as published in 1941. 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
1462Calories
33 gProtein
300 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1462 kcal
Protein33 g
Carbohydrates300 g
Fiber0 g
Sugars202 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium1273 mg
Potassium389 mg
Calcium373 mg
Iron10 mg
Magnesium54 mg
Phosphorus530 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.6 mg
Folate271 mcg
Choline441 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 39. The excerpt below is the record exactly as published.
Sponge Cake 3 eggs 1% teaspoon salt 3 tablespoons hot water 1 cup sugar 1 teaspoon lemon extract 1 cup flour (Swans Down) 1 teaspoon Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.