vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Velvet Sponge Cake
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
[Mrs. J. S. W., Pa.]
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
387Calories
8 gProtein
81 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein8.1 g
Carbohydrates81 g
Fiber0 g
Sugars57 g
Total Fat4.2 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium55 mg
Potassium96 mg
Calcium28 mg
Iron2.4 mg
Magnesium13 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate68 mcg
Choline110 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 28. The excerpt below is the record exactly as published.
Velvet Sponge Cake Boil 1 lb sugar with 6 tablesp water until clear; then pour this hot syrup into the well-beaten whites of 6 eggs, beating vigorously all the while, and after the mixture has cooled some, add the beaten yolks of the eggs, and lastly 2 cups flour, but no baking powder
Cook this with the app: pantry check, scaling, and the assistant.