Sponge Cakes
From Artizan recipes, 1896
When baked in one tin, the cake will require from thirty to forty minutes to bake.
Presented as published in 1896. 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
168Calories
13 gProtein
9 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein13 g
Carbohydrates9.3 g
Fiber5.3 g
Sugars2.5 g
Total Fat9.7 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium380 mg
Potassium218 mg
Calcium253 mg
Iron2.4 mg
Magnesium20 mg
Phosphorus253 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C65 mg
Vitamin A162 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate54 mcg
Choline298 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 13. The excerpt below is the record exactly as published.
Sponge Cakes. Ingredients. Two Eggs. Their weight in Flour and Sugar. Grated rind of half a Lemon. Half teaspoonful of Baking Powder. Pinch of Salt
Cook this with the app: pantry check, scaling, and the assistant.