Sponge Cake
From Popular cook book, 1899
Presented as published in 1899. 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
3113Calories
84 gProtein
598 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories3113 kcal
Protein84 g
Carbohydrates598 g
Fiber0 g
Sugars403 g
Total Fat48 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.6 g
Omega-30.2 g
Cholesterol1674 mg
Sodium2981 mg
Potassium971 mg
Calcium306 mg
Iron22 mg
Magnesium122 mg
Phosphorus1162 mg
Zinc7.7 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A720 mcg
Vitamin E4.7 mg
Vitamin K1.4 mcg
Vitamin B60.9 mg
Vitamin B124 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)3.2 mg
Niacin (B3)17 mg
Folate613 mcg
Choline1323 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 27. The excerpt below is the record exactly as published.
SPONGE CAKH. One pint sugar, one pint flour nine eggs, beat the yellows and sugar together fifteen minutes, beat the whites to a stiff froth; put the whites and yellows together and add flour last, (sift the flour twice,) add a teaspoonful salt and a tablespoonful vinegar
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