Sponge Cake

Name: Sponge Cake
Ingredients: 6 eggs; 1 cup sugar, sifted; grated rind of ½ lemon; 2 tablespoons lemon juice; 1 cup pastry flour; ¼ teaspoon Royal Baking Powder; ¼ teaspoon salt

From Royal cook book, 1930

Presented as published in 1930. 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

1231Calories

11 gProtein

300 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1231 kcal

Protein11 g

Carbohydrates300 g

Fiber0.1 g

Sugars201 g

Total Fat2.8 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium674 mg

Potassium214 mg

Calcium107 mg

Iron1.3 mg

Magnesium31 mg

Phosphorus240 mg

Zinc1 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)1.3 mg

Folate6.2 mcg

Choline1.6 mg

Caffeine0 mg

Water44 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 24. The excerpt below is the record exactly as published.

Sponge Cake 6 eggs 1 cup sugar, sifted grated rind of % lemon 2 tablespoons lemon juice 1 cup pastry flour 14 teaspoon Royal Baking Powder 14 teaspoon salt

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