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Sponge Cake

Name: Sponge Cake
Yield: 2 servings
Ingredients: 4 eggs; 1 cup of sifted flour; 1 cup of sugar; 1 pinch of salt; 3 tbsps. of water; 1 tsp. of vanilla or lemon; 1 tsp. of baking powder

From The art of German cooking and baking, 1922

Serves 2

Presented as published in 1922. 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

761Calories

19 gProtein

150 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories761 kcal

Protein19 g

Carbohydrates150 g

Fiber0.1 g

Sugars101 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium380 mg

Potassium229 mg

Calcium201 mg

Iron5.6 mg

Magnesium30 mg

Phosphorus315 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C1.2 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4.3 mg

Folate148 mcg

Choline294 mg

Caffeine0 mg

Water107 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 147. The excerpt below is the record exactly as published.

SPONGE CAKE. 4 eggs 1 cup of sifted flour 1 cup of sugar 1 pinch of salt 3 tbsps. of water 1 tsp. of vanilla or lemon 1 tsp. of baking powder

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