Sponge Cake

Name: Sponge Cake
Ingredients: 2 cups sugar; 7 eggs; 1 cup flour; 1 teaspoon Royal Baking Powder; pinch salt; 1 teaspoon extract lemon

From The royal baker and pastry cook, 1902

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

2522Calories

58 gProtein

502 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories2522 kcal

Protein58 g

Carbohydrates502 g

Fiber0 g

Sugars403 g

Total Fat36 g

Saturated Fat11 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol1302 mg

Sodium854 mg

Potassium668 mg

Calcium551 mg

Iron14 mg

Magnesium79 mg

Phosphorus1269 mg

Zinc5.5 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A560 mcg

Vitamin E3.7 mg

Vitamin K1.1 mcg

Vitamin B60.7 mg

Vitamin B123.1 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)2.2 mg

Niacin (B3)8.7 mg

Folate365 mcg

Choline1029 mg

Caffeine0 mg

Water281 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 32. The excerpt below is the record exactly as published.

Sponge Cake. — 2 cups sugar, 7 eggs, 1 cup flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 teaspoon extract lemon

Cook this with the app: pantry check, scaling, and the assistant.