Sponge Cake
From Council cook book, 1908
Presented as published in 1908. 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
3135Calories
54 gProtein
667 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories3135 kcal
Protein54 g
Carbohydrates667 g
Fiber2.1 g
Sugars403 g
Total Fat34 g
Saturated Fat9.9 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.5 g
Cholesterol1102 mg
Sodium330 mg
Potassium614 mg
Calcium272 mg
Iron29 mg
Magnesium99 mg
Phosphorus773 mg
Zinc5 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A389 mcg
Vitamin E2.6 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B122 mcg
Thiamin (B1)3.6 mg
Riboflavin (B2)2.2 mg
Niacin (B3)24 mg
Folate755 mcg
Choline840 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from Council cook book (1908), page 44. The excerpt below is the record exactly as published.
Sponge Cake. Cream for fifteen minutes the yolks of six eggs and three unbeaten whites with two cups of granu- lated sugar. Add the three beaten whites, then pour in slowly one-half cup of boiling water, and lastly two and one-half cups of sifted flour, one teaspoon yeast powder, and one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.