Sponge Cake

Name: Sponge Cake
Ingredients: Whites of three eggs; one cup sugar; one cup flour; two tablespoons sweet cream; two teaspoons baking powder

From Home dissertations, 1891

Presented as published in 1891. 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

1326Calories

24 gProtein

310 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories1326 kcal

Protein24 g

Carbohydrates310 g

Fiber0 g

Sugars201 g

Total Fat2.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium953 mg

Potassium386 mg

Calcium561 mg

Iron8.6 mg

Magnesium52 mg

Phosphorus359 mg

Zinc1 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C7.8 mg

Vitamin A0.3 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.7 mg

Folate212 mcg

Choline0 mg

Caffeine0 mg

Water110 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 137. The excerpt below is the record exactly as published.

SPONGE CAKE. Whites of three eggs, one cup sugar, one cup flour, two tablespoons sweet cream, two teaspoons baking powder

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