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Sponge Cake
From Virginia Cookery-book, 1884
Serves 8
Presented as published in 1884. 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
814Calories
21 gProtein
160 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories814 kcal
Protein21 g
Carbohydrates160 g
Fiber0.7 g
Sugars114 g
Total Fat12 g
Saturated Fat3.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol422 mg
Sodium164 mg
Potassium270 mg
Calcium82 mg
Iron5.4 mg
Magnesium31 mg
Phosphorus290 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C13 mg
Vitamin A182 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.9 mg
Folate147 mcg
Choline335 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 87. The excerpt below is the record exactly as published.
Sponge Cake. — ^Butter Sponge Cake. — ^Valley Sponge Cake.— Pound Cake. —Naples Biscuit.— Bride's Cake. — Elegant Black Fruit Cake. — ^Fine Fruit Cake (More Modern Recipe). — A Cheaper but Good Fruit Cake. — White Fruit Cake.— Jackson Cake. — Lee Cake. — Composition Cake. — Snow-mountain Cake. — Home Gin- gerbread, No. 1. — Home Gingerbread, No. 2. — Lady Cake. — Pres- ton Ginger Cake.— Little Molasses Cake.— Mrs. J. Randolph Page's Ginger Cake.— Mrs. Ritchie's Marmalade Cake.— Ginger Snaps. — Jew's Cake. — Good Ginger Cake. — Mrs. Garrett's Ten -minute Cake. — Baker's or Plebeian Gingerbread. — Never-failing Cake. — Cocoa-nut Cake. — Leavened Fruit Cake. — White Cup Cake. — Angel's Food. — Republican Cake. — Wafers.— Cream Cake. — Tea Cake, No. 1.— Tea Cake, No. 2. — Indian Meal Pound Cake.— Al- mond Cake. — Shrewsbury Cakes.— A Good but Cheap Cake. Sponge Cake. Weigh two pounds of sugar ; balance it with an equal quantity of eggs in the shell ; weigh one pound and two ounces of flour, and flavor highly with lemon. To be mixed in this way: Sift the flour and sugar; beat the eggs separately till as light as possible ; then beat the sugar well with the yolks ; then add to them the whites, and cream in the flour gradually, without farther beating; lastly, grate in all the rind from two lemons
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