Sponge Cake
From The home science cook book, 1902
A sprinkle of powdered sugar before baking produces a flaky crust.
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
1543Calories
40 gProtein
307 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1543 kcal
Protein40 g
Carbohydrates307 g
Fiber5.3 g
Sugars204 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium875 mg
Potassium531 mg
Calcium205 mg
Iron11 mg
Magnesium66 mg
Phosphorus537 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C65 mg
Vitamin A322 mcg
Vitamin E2.2 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.8 mg
Folate301 mcg
Choline592 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 86. The excerpt below is the record exactly as published.
Sponge Cake. Grate the yellow rind from half a lemon, squeeze the juice over it, let it stand awhile, then strain. Use from four to six eggs according to their size. Beat the yolks thoroughly, add one cup of sugar, and the lemon juice, and beat again. Sprinkle one-fourth teaspoon of salt over the whites of the eggs and beat until stiff, but not too dry. Fold a part of the stiff 198 Home Science Cook Book. whites into the yolks, sift over part of one cup of flour
Cook this with the app: pantry check, scaling, and the assistant.