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Sponge Cake

Name: Sponge Cake
Yield: 24 servings
Ingredients: one pound of granulated sugar; the yolks of ten eggs; the yellow rind of two lemons; the juice of one; three-fourths of a pound of flour

From Twentieth century home cook book, 1905

Serves 24

Makes three good-sized loaves.

Presented as published in 1905. 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

158Calories

4 gProtein

31 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories158 kcal

Protein4.3 g

Carbohydrates31 g

Fiber0.2 g

Sugars19 g

Total Fat2.3 g

Saturated Fat0.7 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol78 mg

Sodium30 mg

Potassium64 mg

Calcium17 mg

Iron1.2 mg

Magnesium7.3 mg

Phosphorus58 mg

Zinc0.4 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.4 mcg

Vitamin C6 mg

Vitamin A33 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate34 mcg

Choline62 mg

Caffeine0 mg

Water29 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 22. The excerpt below is the record exactly as published.

Sponge Cake. — Take one pound of granulated sugar beaten with the yolks of ten eggs. Grate into this the yellow rind of two lemons, and add the juice of one; then beat the whites of the ten eggs separately, very light, and add the same, stirring lightly together. To this add three-fourths of a pound of flour

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