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Tender Sponge Cake

Name: Tender Sponge Cake
Yield: 8 servings
Ingredients: Separate whites and yolks of four eggs; one and one-half cups sugar, scant measure; two tablespoons lemon juice; one tablespoon water; one and one-half cups well-sifted flour

From The Times cook book, no. 2, 1905

Serves 8

If properly beaten and baked, will leave crust like macaroon.

Presented as published in 1905. 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

268Calories

6 gProtein

56 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories268 kcal

Protein5.7 g

Carbohydrates56 g

Fiber0 g

Sugars38 g

Total Fat2.9 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium36 mg

Potassium71 mg

Calcium19 mg

Iron1.8 mg

Magnesium9.6 mg

Phosphorus75 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C1.5 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate50 mcg

Choline74 mg

Caffeine0 mg

Water27 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 83. The excerpt below is the record exactly as published.

TENDER SPONGE CAKE. Miss Fiances B. Welch, San Diego, Cal.— Separate whites and yolks of four eggs, beat yolks very light, adding slowly one and one-half cups sugar, scant measure; two tablespoons lemon juice and one tablespoon water. Fold In lightly, one and one-half cups well-sifted flour

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