Sponge Cakes
From Cookery book, 1940
Presented as published in 1940. 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
3530Calories
105 gProtein
746 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories3530 kcal
Protein105 g
Carbohydrates746 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium489 mg
Potassium1312 mg
Calcium444 mg
Iron55 mg
Magnesium259 mg
Phosphorus1138 mg
Zinc6.9 mg
Copper1.5 mg
Manganese7.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)9.1 mg
Riboflavin (B2)4.3 mg
Niacin (B3)65 mg
Folate1542 mcg
Choline0 mg
Caffeine0 mg
Water95 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 26. The excerpt below is the record exactly as published.
Sponge Cakes 2 eggs. + teaspoonful baking powder. Their weight in sugar. 2 tablespoonsful hot water. 34 ozs. flour.
Cook this with the app: pantry check, scaling, and the assistant.