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Sponge Cake
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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
631Calories
7 gProtein
153 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein7.4 g
Carbohydrates153 g
Fiber1.4 g
Sugars102 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4853 mg
Potassium157 mg
Calcium29 mg
Iron3.9 mg
Magnesium21 mg
Phosphorus76 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate106 mcg
Choline2.6 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 287. The excerpt below is the record exactly as published.
SPONGE CAKE. 1 cup granulated sugar. 1 saltspoon salt. 6 eggs, beaten separate. ^ the juice and grated rind 1 cup flour. of a lemon. After baking, while hot, dredge powdered sugar on top. SPONGE CAKE No. 2. 1 cup sugar. 1 cup flour. 3 tablespoons of water. li teaspoons baking powder. 2 eggs. 1 teaspoon flavoring. BERWICK SPONGE CAKE. 6 eggs. 1 cup water. 3 cups granulated sugar. 2 teaspoons baling powder. 5 cups flour. Juice and grated rind of 1 1 saltspoon of salt. lemon. Beat the eggs 2 minutes; add the sugar and beat 5 minutes; then 2 cups of flour and beat 2 minutes; add the water, lemon juice and peel with the salt and beat 1 minute. Have the baking powder mixed with the remaining 3 cups of flour, add and beat 1 minute. Bake slowly I hour in 2 deep bread pans. LOAF CAKES 385 COOOANUT SPONGE CAKE. 6 eggs, beaten separately
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