Sponge Cake, I

Name: Sponge Cake, I
Ingredients: Four eggs-whites and yolks beaten separately; one cup of sugar; one cup of flour; one teaspoon of baking powder; half a cup of boiling water

From Cooks in clover, 1889

Presented as published in 1889. 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

1609Calories

41 gProtein

319 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1609 kcal

Protein41 g

Carbohydrates319 g

Fiber1.3 g

Sugars202 g

Total Fat22 g

Saturated Fat6.3 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol744 mg

Sodium1027 mg

Potassium483 mg

Calcium474 mg

Iron19 mg

Magnesium66 mg

Phosphorus645 mg

Zinc3.6 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.5 mg

Vitamin B121.8 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)11 mg

Folate327 mcg

Choline591 mg

Caffeine0 mg

Water261 g

As published

This recipe was extracted from Cooks in clover (1889), page 42. The excerpt below is the record exactly as published.

Sponge Cake, I. — Four eggs-whites and yelks beaten separately, one cup of sugar, one cup of flour, one teaspoon of baking powder. When ready to put into the oven, add half a cup of boiling water

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