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Sponge Cake, No. I

Name: Sponge Cake, No. I
Yield: 1 servings
Ingredients: Six eggs; The weight of five eggs in sugar; The weight of three eggs in flour; One-half tea-spoonful of salt; One-half tea-spoonful of baking-powder; One table-spoonful of lemon extract

From The Pattern cook-book, 1890

Serves 1

Sponge cake should never be cut with a knife. Instead, break it in pieces, and serve on a cake-dish.

Presented as published in 1890. 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

799Calories

8 gProtein

188 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories799 kcal

Protein8.2 g

Carbohydrates188 g

Fiber0 g

Sugars126 g

Total Fat1.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6179 mg

Potassium127 mg

Calcium755 mg

Iron5.7 mg

Magnesium25 mg

Phosphorus356 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.1 mg

Folate120 mcg

Choline0 mg

Caffeine0 mg

Water15 g

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 227. The excerpt below is the record exactly as published.

SPONGE CAKE, NO. I. Six eggs. The weight, of five eggs in sugar. The weight of three eggs in flour. One-half tea-spoonful of salt. One-half tea-spoonful of baking-powder. One table-spoonful of lemon extract

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