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Velvet Sponge Cake
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Bake in three tins.
Presented as published in 1907. 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
827Calories
19 gProtein
172 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein19 g
Carbohydrates172 g
Fiber0.7 g
Sugars101 g
Total Fat8.9 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium596 mg
Potassium229 mg
Calcium291 mg
Iron10 mg
Magnesium35 mg
Phosphorus314 mg
Zinc1.6 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)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.3 mg
Folate177 mcg
Choline222 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 88. The excerpt below is the record exactly as published.
VELVET SPONGE CAKE. Mrs. Irene E. Smith, Roseville. V Two cups sugar, two and one-half cups flour, six eggs, leaving out whites of three, one cup boiling water, one tablespoon baking powder. Beat yolks a 184 CAKES little, add sugar and beat fifteen minutes. Add the three beaten whites and cup of boiling water just be- fore the flour. One tablespoon lemon flavoring
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