vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Sponge Cake That Never Fails
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Use any filling; whipped cream with sliced bananas is nice.
Presented as published in 1907. 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
303Calories
6 gProtein
66 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories303 kcal
Protein6.1 g
Carbohydrates66 g
Fiber0.2 g
Sugars38 g
Total Fat2.5 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium137 mg
Potassium75 mg
Calcium64 mg
Iron3.7 mg
Magnesium12 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate65 mcg
Choline56 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 88. The excerpt below is the record exactly as published.
SPONGE CAKE THAT NEVER FAILS. Mrs. Nellie Craft, Oakland, Cal. Three eggs well beaten, one and one-half cups of sugar, stir in one cup flour with a heaping teaspoon of baking powder ; add three quarters cup boiling water, sift in another cup flour, add a little salt and lemon flavoring
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