Sponge Cake
From A Little Cook-Book for a Little Girl, 1905
Presented as published in 1905. 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
1277Calories
39 gProtein
236 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1277 kcal
Protein39 g
Carbohydrates236 g
Fiber1.4 g
Sugars132 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium760 mg
Potassium519 mg
Calcium411 mg
Iron11 mg
Magnesium63 mg
Phosphorus637 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C27 mg
Vitamin A321 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.7 mg
Folate300 mcg
Choline591 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 39. The excerpt below is the record exactly as published.
Sponge Cake 4 eggs. 1 cup powdered sugar. 1 cup sifted flour. 1 level teaspoonful baking-powder. Juice of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.