Sponge Cake for Jelly Roll
From Favorite recipes (North Carolina, 1948), 1948
Ideal for jelly rolls.
Presented as published in 1948. 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
1519Calories
39 gProtein
299 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1519 kcal
Protein39 g
Carbohydrates299 g
Fiber0 g
Sugars201 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium451 mg
Calcium138 mg
Iron11 mg
Magnesium58 mg
Phosphorus531 mg
Zinc3.5 mg
Copper0.4 mg
Manganese1 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)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)8.6 mg
Folate295 mcg
Choline588 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 3. The excerpt below is the record exactly as published.
SPONGE CAKE FOR JELLY ROLL 4 large eggs or 5 small ones 1 pinch baking powder 1 heaping cup flour (as much as i heaping cup sugar
Cook this with the app: pantry check, scaling, and the assistant.