Sponge Cake
From The Central cook book, 1924
Bake for forty-five minutes in a slow oven.
Presented as published in 1924. 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
1009Calories
14 gProtein
222 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1009 kcal
Protein14 g
Carbohydrates222 g
Fiber1.3 g
Sugars201 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium1353 mg
Potassium176 mg
Calcium655 mg
Iron11 mg
Magnesium22 mg
Phosphorus409 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate79 mcg
Choline297 mg
Caffeine0 mg
Water173 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 31. The excerpt below is the record exactly as published.
Sponge Cake Two eggs, separate eggs, pinch of salt in each; beat yolks until thick and lemon-like; beat whites until stiff and dry; take one cup of granulated sugar, add gradually to beaten yolks and beat well; add one-half cup boiling water very slowly; beat well; one cup Swan’s Down flour, sifted three times, and two full teaspoons Rumford baking powder
Cook this with the app: pantry check, scaling, and the assistant.