Sponge Cake
From The Federation cook book, 1910
Submitted by Miss Ruth Prince, Pasadena, Cal.
Presented as published in 1910. 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
1525Calories
39 gProtein
301 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1525 kcal
Protein39 g
Carbohydrates301 g
Fiber0 g
Sugars202 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium1813 mg
Potassium458 mg
Calcium661 mg
Iron12 mg
Magnesium61 mg
Phosphorus726 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 mg
Vitamin D4 mcg
Vitamin C2 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate296 mcg
Choline588 mg
Caffeine0 mg
Water185 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 24. The excerpt below is the record exactly as published.
Sponge Cake 1 cup of sugar 3 teaspoons cold water 2 teaspoons baking powder 4 eggs 1 cup flour 1 teaspoon lemon juice One-fourth teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.