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Sponge Cake

Name: Sponge Cake
Yield: 10 servings
Ingredients: ten eggs; one pound of powdered sugar; one-half pound of flour; juice of half a lemon

From Temperance cook book, 1887

Serves 10

Success depends on beating the eggs well.

Presented as published in 1887. 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

332Calories

9 gProtein

64 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories332 kcal

Protein8.8 g

Carbohydrates64 g

Fiber0.1 g

Sugars45 g

Total Fat5.1 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium72 mg

Potassium108 mg

Calcium34 mg

Iron2.2 mg

Magnesium12 mg

Phosphorus124 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C2.7 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.6 mg

Folate60 mcg

Choline147 mg

Caffeine0 mg

Water45 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 105. The excerpt below is the record exactly as published.

SPONGE CAKE. Beat six eggs, yolks and whites together, two minutes, add three cupfuls of sugar and beat five minutes, two cupfuls of flour with two teaspoonfuls cream-tartar and beat two minutes, one and one-third cupful of cold water, with one teaspoonful of saleratus dissolved in it and beat one minute. The grated rind and the juice of half a lemon a little salt, add two more cupfuls of flour and beat another minute. SPONGE CAKE. Ten eggs, one pound of powdered sugar, one-half pound of flour

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