Sponge Cake
From Cooking and castle-building, 1880
This cake pairs well with delicate cake.
Presented as published in 1880. 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
2435Calories
84 gProtein
397 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories2435 kcal
Protein84 g
Carbohydrates397 g
Fiber0 g
Sugars285 g
Total Fat60 g
Saturated Fat19 g
Monounsaturated Fat22 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2227 mg
Sodium732 mg
Potassium926 mg
Calcium354 mg
Iron18 mg
Magnesium100 mg
Phosphorus1276 mg
Zinc8.3 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A930 mcg
Vitamin E6.1 mg
Vitamin K1.7 mcg
Vitamin B61.1 mg
Vitamin B125.1 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)3.1 mg
Niacin (B3)9.9 mg
Folate511 mcg
Choline1749 mg
Caffeine0 mg
Water413 g
As published
This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 83. The excerpt below is the record exactly as published.
sponge cake ; for the two ought to go together as being harmonious in delicacy and contrasting prettily in color. " Weigh ten eggs and take their weight of sugar and half their weight of flour. Reject the yolks of two, and beat whites and yolks separately until perfectly light ; then mix and beat together, and by degrees add the sugar and the juice and grated rind of a lemon
Cook this with the app: pantry check, scaling, and the assistant.