vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake
From Royal Victoria cook book, 1900
Serves 3
KATHLEEN McCARTHY
Presented as published in 1900. 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
783Calories
27 gProtein
135 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories783 kcal
Protein27 g
Carbohydrates135 g
Fiber0 g
Sugars76 g
Total Fat16 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium372 mg
Potassium312 mg
Calcium186 mg
Iron7.1 mg
Magnesium39 mg
Phosphorus411 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)5.2 mg
Folate191 mcg
Choline441 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 55. The excerpt below is the record exactly as published.
SPONGE CAKE.—Four eggs, 1 cup sugar, | cup flour, 1 teaspoon baking powder, flavoring to taste. Beat whites stiff, add sugar and beat again, add yolks and beat once more. Stir in lightly the other ingredients. Grease pan and bake in moderate oven half an hour. Mrs. STEVENSON. SPONGE CAKE.— Nine eggs, # pound sugar (granu- lated, sifted), 4 pound flour (sifted), 1 small teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.