Sponge Cake
From Food study, 1917
The eggs in this recipe may be reduced to four with good results.
Presented as published in 1917. 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
1690Calories
48 gProtein
311 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1690 kcal
Protein48 g
Carbohydrates311 g
Fiber5.3 g
Sugars203 g
Total Fat32 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1173 mg
Potassium278 mg
Calcium92 mg
Iron1.6 mg
Magnesium37 mg
Phosphorus135 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A1.5 mcg
Vitamin E5.9 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.5 mg
Folate9.6 mcg
Choline5 mg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 110. The excerpt below is the record exactly as published.
SPONGE CAKE A. Class Experiment. BAKING POWDER. 1. Mix a little soda and cream of tartar. Does any- thing happen? Add water. What test with litmus paper was given by cream of tartar and water ? 2. Pour a tablespoon of water on half a teaspoon of baking powder. Is gas given off? From this experiment what two substances do you suppose that baking powder contains? 3. Boil (2). When cool, add iodine. What third substance does this show is present? 1 4. Why starch is used. Stir together half a teaspoon of starch and half a teaspoon of water. What becomes of the water ? What happens if the soda and acid in baking powder becomes moist ? Why is starch added ? 5. Weigh out one ounce of soda and two and a quarter ounces of cream of tartar. Add half an ounce of starch. Mix thoroughly and sift. Compare the cost of this with the cost of an GRIDDLECAKES — SPONGE CAKE 227 equal weight of purchased cream of tartar bak- ing powder. B. PREPAKE SWEET MILK GRIDDLECAKES Use one-fourth of the following proportions : LIQUID (milk) FLOUR EGG FAT SALT BAKING POWDER 1 C. ? 1 1 tbsp. 1 tsp. ? The usual amount of baking powder is two teaspoons to a cup of flour. How does the amount of soda used in the sour milk griddlecake recipe compare with the amount of baking powder used here ? C. PREPARE SPONGE CAKE. Use one-sixth of the following recipe. oven at 338° F. Bake in an *Yolks 6 eggs 1 c. sugar 1 tbsp. lemon juice tsp. salt Grated rind one-half lemon *Whites 6 eggs 1 c. flour (pastry)
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Cook this with the app: pantry check, scaling, and the assistant.