SPONGE CAKE

Name: SPONGE CAKE
Ingredients: the weight of ten eggs in sugar; the yolks of twelve eggs; the juice and grated rind of one lemon; the whites of twelve eggs; the weight of six eggs in sifted flour

From Choice recipes, 1900

Presented as published in 1900. 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

2052Calories

173 gProtein

26 gCarbs

135 gFat

Full nutrition (34 nutrients)

Calories2052 kcal

Protein173 g

Carbohydrates26 g

Fiber2.8 g

Sugars5.5 g

Total Fat135 g

Saturated Fat25 g

Monounsaturated Fat29 g

Polyunsaturated Fat15 g

Omega-30.3 g

Cholesterol2976 mg

Sodium1138 mg

Potassium1242 mg

Calcium474 mg

Iron15 mg

Magnesium104 mg

Phosphorus1600 mg

Zinc10 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D16 mcg

Vitamin C53 mg

Vitamin A1281 mcg

Vitamin E20 mg

Vitamin K2.4 mcg

Vitamin B61.4 mg

Vitamin B127.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)6 mg

Niacin (B3)0.7 mg

Folate387 mcg

Choline2357 mg

Caffeine0 mg

Water1116 g

As published

This recipe was extracted from Choice recipes (1900), page 17. The excerpt below is the record exactly as published.

SPONGE CAKE-Mrs. Dwinellc Take the weight of ten eggs in sugar, add to this the yolks of twelve eggs and beat to a froth. Add the juice and grated rind of one lemon. Beat the whites of twelve eggs to a stiff froth and mix them with the sugar and yolks. Beat the whole without stopping for fifteen minutes, then stir in gradually the weight of six eggs in sifted flour

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