Sponge Cake (Almond)
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
2509Calories
67 gProtein
475 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories2509 kcal
Protein67 g
Carbohydrates475 g
Fiber0 g
Sugars353 g
Total Fat41 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium750 mg
Potassium776 mg
Calcium421 mg
Iron16 mg
Magnesium92 mg
Phosphorus1181 mg
Zinc6.3 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B123.6 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)2.5 mg
Niacin (B3)11 mg
Folate439 mcg
Choline1176 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 23. The excerpt below is the record exactly as published.
1 teaspoon Royal Baking Powder, pinch salt, 1 teaspoon extract lemon. Whip sugar and eggs together until thick and white ; add flour, sifted with powder and salt, and the ex¬ tract; mix together quickly; bake in tin lined with buttered paper, in hot oven, 35 minutes. Sponge Cake (Almond). — 1 34 cups sugar, 8 eggs, 134 cups flour, 34 teaspoon Royal Baking Powder, 1 teaspoon extract bitter almonds
Cook this with the app: pantry check, scaling, and the assistant.