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Velvet Sponge Cake

Name: Velvet Sponge Cake
Yield: 4 servings
Ingredients: Two cups white sugar; six eggs; one cup boiling hot water; two and one-half cups flour; one tablespoon baking powder

From The Times cook book, no. 2, 1905

Serves 4

Splendid recipe.

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

783Calories

18 gProtein

162 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories783 kcal

Protein18 g

Carbohydrates162 g

Fiber0 g

Sugars101 g

Total Fat8.6 g

Saturated Fat2.3 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol279 mg

Sodium464 mg

Potassium213 mg

Calcium255 mg

Iron6.1 mg

Magnesium32 mg

Phosphorus306 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A120 mcg

Vitamin E0.8 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)5.3 mg

Folate161 mcg

Choline221 mg

Caffeine0 mg

Water124 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 91. The excerpt below is the record exactly as published.

VELVET SPONGE CAKE. Mrs. E. A. Stickney, 1028 South Hill street— (Splendid.) Two cups white sugar, six eggs, yolks and whites to be beaten separately; the whites of three save for the frosting; one cup boiling hot water, two and one-hair cups flour, one tablespoon baking powder

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