vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free

Sponge Cake No. 2

Name: Sponge Cake No. 2
Yield: 10 servings
Ingredients: two cupfuls of sugar; two of flour; three teaspoonfuls of baking powder; the well-beaten whites of four eggs; the yolks of five; one-half cupful of cold water

From The century cook book, 1894

Serves 10

Presented as published in 1894. 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

342Calories

9 gProtein

61 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories342 kcal

Protein8.9 g

Carbohydrates61 g

Fiber0 g

Sugars40 g

Total Fat7.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium142 mg

Potassium35 mg

Calcium84 mg

Iron1.6 mg

Magnesium7.3 mg

Phosphorus56 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.4 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.7 mg

Folate40 mcg

Choline0 mg

Caffeine0 mg

Water45 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 73. The excerpt below is the record exactly as published.

Sponge Cake No. 2. Stir together two cupfuls of sugar, two of flour, and three teaspoonfuls of baking powder. Then mix in*separately, the well-beaten whites of four eggs, and the yolks of five; last of all, stir in one-half cupful of cold water

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