Sponge Cake

Name: Sponge Cake
Ingredients: Four eggs; Two cups sifted flour; Two cups white sugar—granulated preferred; Two teaspoonfuls baking powder; One tea cup hot water, almost boiling

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

2757Calories

53 gProtein

598 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories2757 kcal

Protein53 g

Carbohydrates598 g

Fiber0 g

Sugars402 g

Total Fat24 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium1241 mg

Potassium629 mg

Calcium692 mg

Iron19 mg

Magnesium97 mg

Phosphorus861 mg

Zinc4.4 mg

Copper0.6 mg

Manganese2 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)2 mg

Niacin (B3)17 mg

Folate495 mcg

Choline588 mg

Caffeine0 mg

Water414 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 26. The excerpt below is the record exactly as published.

SPONGE CAKE. MRS. WHITEHILL. Four eggs. Two cups sifted flour. _ Two cups white sugar—granulated preferred. Two teaspoonfuls baking powder. One tea cup hot water, almost boiling

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