Sponge Cake (Only Egg Yolks Used)
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
1896Calories
39 gProtein
368 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories1896 kcal
Protein39 g
Carbohydrates368 g
Fiber1.3 g
Sugars201 g
Total Fat33 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium2381 mg
Potassium294 mg
Calcium636 mg
Iron20 mg
Magnesium60 mg
Phosphorus414 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)15 mg
Folate333 mcg
Choline3.1 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 8. The excerpt below is the record exactly as published.
SPONGE CAKE (only egg yolks used) 6 egg yolks 2 tsp. baking powder 1 c. sugar V2 tsp. salt V -2 c. flour 1 tsp. lemon juice V2 c boiling water
Cook this with the app: pantry check, scaling, and the assistant.