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Sponge Cake

From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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

3735Calories
101 gProtein
728 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories3735 kcal
Protein101 g
Carbohydrates728 g
Fiber2.8 g
Sugars457 g
Total Fat54 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium723 mg
Potassium1300 mg
Calcium375 mg
Iron29 mg
Magnesium160 mg
Phosphorus1373 mg
Zinc9 mg
Copper1 mg
Manganese2.8 mg
Vitamin D10 mcg
Vitamin C53 mg
Vitamin A801 mcg
Vitamin E5.4 mg
Vitamin K1.5 mcg
Vitamin B61.2 mg
Vitamin B124.5 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)3.8 mg
Niacin (B3)23 mg
Folate790 mcg
Choline1475 mg
Caffeine0 mg
Water504 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 35. The excerpt below is the record exactly as published.

SPONGE CAKE. BY MBS. LEWIS B. PATSON. (Wife of Representative from Illinois.) IX eggs, one-half pound sugar, one-fourth pound flour, juice and grated peel of half a lemon ; rub the yolks of eggs and sugar to a cream ; add lemon, then add the whites, well beaten ; stir ten minutes ; add flour the last thing and stir lightly. Bake in quick oven. 184 STATESMEN'S DISHES; MINNEHAHA CAKE. BY MBS. ¥1. P. HEPBT7EN. (Wife of the Solicitor of the Treasury.) jaNE and a half cups of granulated sugar, half cup butter, stirred to a cream ; whites of six eggs, two cups flour, one teaspoon and a half baking powder, half cup sweet milk. Bake in layers. FILLING. One cup of sugar, three tablespoons water, boiled candy high, poured over a cup of finely-chopped raisins (or hickory nuts), mixed with the well-beaten whites of two eggs ; put between the layers of cake. STATESMEN'S DISHES; 18S GOLD AND SILVER CAKES. BY MRS. S. K. PETERS. (Wife of Representative from Kansas.) GOLD CAKE. |WO cups of flour, three-fourths of a cup of butter, one cup of sugar, one egg and the i> yolks of eight eggs, two teaspoonfuls of baking powder. Make and bake in the usual way. Flavor to suit. The whites of the eight eggs can be used in Silver Cake. SILVER CAKE. Two and a half cups of flour, one-half cup of butter, two cups of white sugar, three-fourths cup of sweet milk, whites of eight eggs, two teaspoons of baking powder. Mixed and baked in the usual way, with any preferred flavoring. 186 STATESMEN'S DISHES; ENGLISH WALNUT CAKE. BY MBS. W. H. GE8T. (Wife of Representative from Illinois.) WO cups of sugar, one-half cup of butter, one and one-half cup of milk, three cups of flour, four eggs, two teaspoons baking powder. ICING. Beat whites of two eggs, two cups powdered sugar, two teaspoons of chocolate. Spread between layers. Take one-half pound English walnut meats and arrange on top layer. AND HOW TO COOK THEM. 187 SPONGE CAKE. BY MBS. JOSEPH M'KENNA. (Wife of Representative from California.) aNE pound granulated sugar, ten eggs. Beat eggs and sugar until very light; then stir in three-fourths pound of flour. Flavor with lemon
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Cook this with the app: pantry check, scaling, and the assistant.