Sponge Cake
From Lillian Massey school recipes, 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
223Calories
22 gProtein
22 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein22 g
Carbohydrates22 g
Fiber0 g
Sugars0.3 g
Total Fat5.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium109 mg
Calcium33 mg
Iron2.1 mg
Magnesium12 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C1 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.5 mg
Folate57 mcg
Choline147 mg
Caffeine0 mg
Water177 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 69. The excerpt below is the record exactly as published.
SPONGE CAKE. Yolk of 1 egg. Few gratings lemon rind. 1-6 -c. fruit sugar. 4 White of 1 egg. + tsp. lemon juice. 1-6 c. flour. Salt
Cook this with the app: pantry check, scaling, and the assistant.