Sponge Cake
From The way to the heart, 1905
Presented as published in 1905. 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
870Calories
76 gProtein
5 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories870 kcal
Protein76 g
Carbohydrates4.8 g
Fiber0 g
Sugars2.7 g
Total Fat57 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2232 mg
Sodium852 mg
Potassium834 mg
Calcium336 mg
Iron11 mg
Magnesium73 mg
Phosphorus1188 mg
Zinc7.7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A960 mcg
Vitamin E6.3 mg
Vitamin K1.8 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)0.5 mg
Folate282 mcg
Choline1764 mg
Caffeine0 mg
Water459 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 31. The excerpt below is the record exactly as published.
Sponge Cake. Twelve ^gzs>, their weight in sugar and half their weight in flour, Sauer's lemon extract to season. Mix as directed above, and bake in a large mould. Sponge Cake. Fifteen eggs, i>^ pounds of sugar, i pound of flour, juice and rind of i large lemon, 2 tablespoons of vinegar. Beat the yelks 96 TESTED VIRGINIA RECIPES. and whites separately; beat the yelks and sugar, then add the whites, and lastly stir in the flour that has been sifted 3 times. Mix well and add the lemon and vinegar. Bake in shallow pans. Almond Cake. Twelve eggs
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