Sponge Cake
From Plain cookery recipes, 1908
Presented as published in 1908. 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
1086Calories
36 gProtein
191 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories1086 kcal
Protein36 g
Carbohydrates191 g
Fiber0 g
Sugars114 g
Total Fat21 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium287 mg
Potassium413 mg
Calcium132 mg
Iron9.1 mg
Magnesium51 mg
Phosphorus503 mg
Zinc3.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)6.8 mg
Folate253 mcg
Choline588 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 52. The excerpt below is the record exactly as published.
Sponge Cake* Four eggs. Three and a half ounces flour, Four ounces castor sugar
Cook this with the app: pantry check, scaling, and the assistant.