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Sponge Cake

Name: Sponge Cake
Yield: 2 servings
Ingredients: Eggs, yolks, 6; Eggs, whites, 6; Sugar, 1 cup; Flour, 1 cup; Lemon juice, 1 tbl.; Salt, y± tsp.; Lemon rind, grated, y2 tbl.

From The Worcester domestic science school's one year course laboratory cook book, 1914

Serves 2

Presented as published in 1914. 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

783Calories

15 gProtein

151 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories783 kcal

Protein15 g

Carbohydrates151 g

Fiber0.2 g

Sugars101 g

Total Fat15 g

Saturated Fat4.9 g

Monounsaturated Fat6 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol551 mg

Sodium610 mg

Potassium153 mg

Calcium82 mg

Iron5 mg

Magnesium20 mg

Phosphorus267 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D2.8 mcg

Vitamin C4.9 mg

Vitamin A194 mcg

Vitamin E1.3 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B121 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)4.3 mg

Folate177 mcg

Choline419 mg

Caffeine0 mg

Water41 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 107. The excerpt below is the record exactly as published.

SPONGE CAKE. Eggs, yolks, 6 Eggs, whites, 6 Sugar, 1 cup Flour, 1 cup Lemon juice, 1 tbl. Salt, y± tsp. Lemon rind, grated, y2 tbl.

Cook this with the app: pantry check, scaling, and the assistant.