Sponge Cake
From A simple course in home economics for rural schools, 1916
Sponge cake contains no leavening agent.
Presented as published in 1916. 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
1634Calories
37 gProtein
309 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1634 kcal
Protein37 g
Carbohydrates309 g
Fiber5.3 g
Sugars203 g
Total Fat32 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1174 mg
Potassium271 mg
Calcium94 mg
Iron7.6 mg
Magnesium43 mg
Phosphorus143 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1 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)1.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.7 mg
Folate210 mcg
Choline5 mg
Caffeine0 mg
Water172 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 9. The excerpt below is the record exactly as published.
Sponge Cake First mixture: 1 C. flour f. g. salt Sift together. • Second mixture: Yolks 6 eggs— beat until thick and lemon colored. Add gradually. 1 C. sugar. Continue beating until all is added. 28 Bulletin of the University of Texas Third mixture: Whit&s 2 eggs — beat until stiff and dry, add 1 T. lemon juice, Grated rind I/2 lemon
Cook this with the app: pantry check, scaling, and the assistant.