Sponge Cake (Eggless)

Name: Sponge Cake (Eggless)
Ingredients: 2 02s. margarine; 2 ozs. sugar; 6 ozs. flour; About } pint milk; 14 teaspoonsful Miller’s British Baking Powder; 2 teaspoonsful custard powder; A little vanilla flavour; Pinch of salt

From Miller's recipe book, 1947

This cake should be eaten fresh.

Presented as published in 1947. 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

1391Calories

27 gProtein

200 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories1391 kcal

Protein27 g

Carbohydrates200 g

Fiber0 g

Sugars68 g

Total Fat56 g

Saturated Fat13 g

Monounsaturated Fat22 g

Polyunsaturated Fat15 g

Omega-30 g

Cholesterol29 mg

Sodium112 mg

Potassium608 mg

Calcium334 mg

Iron9.6 mg

Magnesium75 mg

Phosphorus433 mg

Zinc2.3 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D2.3 mcg

Vitamin C0.1 mg

Vitamin A542 mcg

Vitamin E8.9 mg

Vitamin K52 mcg

Vitamin B60.3 mg

Vitamin B121.4 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)12 mg

Folate273 mcg

Choline50 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from Miller's recipe book (1947) by James Miller (Food Products) Ltd, page 7. The excerpt below is the record exactly as published.

SPONGE -CAKE (EGGLESS) 2 02s. margarine 2 ozs. sugar 6 ozs. flour About } pint milk 14 teaspoonsful Miller’s British Baking Powder 2 teaspoonsful custard powder A little vanilla flavour Pinch of salt

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