Sponge Cake - Home Recipe
From Domestic science (Clark, Cornell home economics), 1911
Be careful to beat as much air as possible into the eggs, and then to mix in such a way that the air will be kept in.
Presented as published in 1911. 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
1538Calories
37 gProtein
308 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1538 kcal
Protein37 g
Carbohydrates308 g
Fiber2.8 g
Sugars204 g
Total Fat22 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium596 mg
Calcium161 mg
Iron5.3 mg
Magnesium61 mg
Phosphorus540 mg
Zinc3.6 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.5 mg
Folate105 mcg
Choline593 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 50. The excerpt below is the record exactly as published.
Sponge Cake — Home Recipe. 4 eggs (3 or 5 may SPONGE CAKE 127 be used), 1 cup fine granulated sugar or powdered sugar, i lemon, juice and rind (grated), i s.s. salt, 1 cup pastry flour
Cook this with the app: pantry check, scaling, and the assistant.