Sponge Cake (Berwick)

Name: Sponge Cake (Berwick)
Ingredients: 6 eggs; 3 cups sugar; 4 cups flour; 2 teaspoons Royal Baking Powder; 1 cup cold water; pinch salt; 1 teaspoon extract lemon

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

4593Calories

93 gProtein

993 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories4593 kcal

Protein93 g

Carbohydrates993 g

Fiber0.1 g

Sugars603 g

Total Fat38 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium1152 mg

Potassium1115 mg

Calcium931 mg

Iron35 mg

Magnesium178 mg

Phosphorus2017 mg

Zinc7.6 mg

Copper1.1 mg

Manganese3.9 mg

Vitamin D6 mcg

Vitamin C2.3 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.8 mg

Vitamin B122.7 mcg

Thiamin (B1)4.8 mg

Riboflavin (B2)3.6 mg

Niacin (B3)34 mg

Folate944 mcg

Choline882 mg

Caffeine0 mg

Water519 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 32. The excerpt below is the record exactly as published.

Sponge Cake (Berwick). — 6 eggs, 3 cups sugar, 4 cups flour, 2 teaspoons Royal Baking Powder, 1 cup cold water, pinch salt, 1 tea- spoon extract lem

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