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Sunshine Cake
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
841Calories
26 gProtein
151 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories841 kcal
Protein26 g
Carbohydrates151 g
Fiber0 g
Sugars101 g
Total Fat16 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium217 mg
Potassium699 mg
Calcium97 mg
Iron6.3 mg
Magnesium35 mg
Phosphorus365 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)4.3 mg
Folate171 mcg
Choline441 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 149. The excerpt below is the record exactly as published.
SUNSHINE CAKE. 6 eggs 1 even tsp. cream of tartar 1 cup sugar Pinch of salt 1 cup flour % tsp. vanilla Preparation: Beat the yolks of eggs first and add half the sugar; beat the Whites of eggs very dry and add remain- ing sugar ; beat well and add the vanilla, salt and the yolks of eggs; lastly, add the flour and cream of tartar. Bake in a moderate oven one hour. — 313— No. 100— LOVE CHOCOLATE CAKE. % cup butter % tsp. soda 1 cup sugar 1 large cup flour 1 egg 2 squares bitter chocolate % cup hot water % cup sour milk 1 tsp. vanilla
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