Sponge Cake
From The Williamston cook book, 1950
Makes 8 nice servings.
Presented as published in 1950. 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
1235Calories
14 gProtein
298 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1235 kcal
Protein14 g
Carbohydrates298 g
Fiber0 g
Sugars201 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium240 mg
Potassium175 mg
Calcium157 mg
Iron7.4 mg
Magnesium35 mg
Phosphorus184 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water32 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 8. The excerpt below is the record exactly as published.
SPONGE CAKE 3 eggs (separated) 112 tsp. baking powder 1 cup sugar 1 tsp. vinegar 1 tbsp. water pinch of salt 1 cup (plain) flour
Cook this with the app: pantry check, scaling, and the assistant.