Sponge Cake Roll

Name: Sponge Cake Roll
Ingredients: Four eggs beaten separately; one teacupful of sugar; one teacupful of flour; one teaspoonful of cream of tartar; one teaspoonful of soda; in a little water

From Southern Recipes, 1913

The filling should be made first.

Presented as published in 1913. 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

1532Calories

39 gProtein

302 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1532 kcal

Protein39 g

Carbohydrates302 g

Fiber0 g

Sugars201 g

Total Fat22 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium291 mg

Potassium1256 mg

Calcium138 mg

Iron11 mg

Magnesium58 mg

Phosphorus532 mg

Zinc3.5 mg

Copper0.4 mg

Manganese1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.5 mg

Niacin (B3)8.6 mg

Folate295 mcg

Choline588 mg

Caffeine0 mg

Water165 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 10. The excerpt below is the record exactly as published.

SPONGE CAKE ROLL Four eggs beaten separately, one teacupful of sugar, one teacupful of flour, one teaspoon- ful of cream of tartar, mixed in flour, one teaspoonful of soda in a little water

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