vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake (Gateau de Savoie)
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
751Calories
23 gProtein
128 gCarbs
13 gFat
Full nutrition (35 nutrients)
Calories751 kcal
Protein23 g
Carbohydrates128 g
Fiber0.1 g
Sugars65 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol465 mg
Sodium5208 mg
Potassium261 mg
Calcium250 mg
Iron6.1 mg
Magnesium33 mg
Phosphorus538 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A200 mcg
Vitamin E1.3 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.3 mg
Folate159 mcg
Choline368 mg
Caffeine0 mg
Alcohol4.6 g
Water142 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 577. The excerpt below is the record exactly as published.
Sponge Cake ( Gateau de Savoie ) a la Mabel One cup powTdered sugar, five eggs, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal baking powder, three tablespoons cornstarch, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.