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Velvet Sponge Cake

Name: Velvet Sponge Cake
Yield: 4 servings
Ingredients: Two cups sugar; six eggs, leaving out whites of three; one cup boiling water; two and one-half cups flour; one small tablespoon baking powder

From The Times cook book, no. 2, 1905

Serves 4

For icing, use remaining three whites and six dessert spoons pulverized sugar.

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

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

VELVET SPONGPJ CAKE. Mrs. M. Cameron, 1237 Arapahoe street, Los An- geles.—Two cups sugar, six eggs, leaving out whites of three, one cup boiling water, two and one-half cups flour, one small tablespoon baking powder

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