Sponge Cake
From Quaker recipes, 1954
Recipe attributed to Miss Mary S. Paige.
Presented as published in 1954. 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
1451Calories
33 gProtein
299 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1451 kcal
Protein33 g
Carbohydrates299 g
Fiber0 g
Sugars201 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium336 mg
Potassium384 mg
Calcium176 mg
Iron9.9 mg
Magnesium53 mg
Phosphorus457 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8.6 mg
Folate271 mcg
Choline441 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 13. The excerpt below is the record exactly as published.
SPONGE CAKE (Easy, Inexpensive, Sure) 3 eggs, separated 1 cup sifted flour 3 soupspoons water 14 teaspoon baking powder Y4 teaspoon lemon flavoring Pinch of salt 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.