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Sponge Cake
From The Times cook book, no. 2, 1905
Serves 2
Makes a delicious and easily-prepared dessert.
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
858Calories
18 gProtein
177 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories858 kcal
Protein18 g
Carbohydrates177 g
Fiber0.4 g
Sugars119 g
Total Fat10 g
Saturated Fat3.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium658 mg
Potassium352 mg
Calcium471 mg
Iron7 mg
Magnesium41 mg
Phosphorus392 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.9 mg
Folate132 mcg
Choline169 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 76. The excerpt below is the record exactly as published.
SPONGE CAKE. Mrs. Linda How- ard, 265 Henrietta Court, Pasadena, Cal. — Beat the yolks and whites of two eggss separately, and mix nearly all of one cup of sugar with the whites, the rest with the yolks. Add one cup of flour, one generous teaspoon baking powder and one-quarter teaspoon sale. After mixing all these well together, add one-half cup boiling water. 46 COOKING AND OTHER RECIPES. NO. 26.— SPONGE CAKE. Mrs. William H. Harmon, 158 North Daly street, Los Angeles.— Take one and one-half cups sugar, three eggs, half cup water, two cups flour, two teaspoons baking powder, juice of half lemon. Beat eggs very light; add sugar; beat hard; add water and lemon juice, then fold in lightly the flour that has been sifted several times with the baking powder. Bake from about thirty- five to fifty minutes in a moderate oven. Do not stir in flour, but fold it in, else cake will be tough. NO. 27. SPONGE CAKE. Mrs. George E. Decker, box No. 642, Pasadena, Cal. — Take one cup sugar, one cup flour, two teaspoons baking powder; mix well together, then sift. Add two well beaten eggs and four tablespoons boiling wa- ter, one teaspoon vanilla. Bake in two lay- ers. Filling: Put one cup of milk in double boiler; beat together one egg, two heaping tablespoons of sugar, one heaping tablespoon of cornstarch. a little salt
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