Sponge Cake
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
No method was recorded for this recipe.
Nutrition per serving
3291Calories
88 gProtein
631 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories3291 kcal
Protein88 g
Carbohydrates631 g
Fiber0 g
Sugars455 g
Total Fat52 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium719 mg
Potassium1008 mg
Calcium328 mg
Iron22 mg
Magnesium122 mg
Phosphorus1235 mg
Zinc8.1 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B124.5 mcg
Thiamin (B1)2.3 mg
Riboflavin (B2)3.3 mg
Niacin (B3)16 mg
Folate598 mcg
Choline1470 mg
Caffeine0 mg
Water403 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 24. The excerpt below is the record exactly as published.
SPONGE CAKE. One pint flour, one pint sugar, six eggs, one-half cup water, three teaspoons baking powder. Mix the yolks and sugar, then add the water, then flour, then the whites of eggs on top. Stir as little as possible. L. B. SPONGE CAKE. One pound of sugar, one-half pound flour, a little salt, ten eggs ; flavor with lemon or vanilla
Cook this with the app: pantry check, scaling, and the assistant.