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Velvet Sponge Cake

Name: Velvet Sponge Cake
Yield: 1 servings
Ingredients: one-third of a cupful of flour; one half cupful of granulated sugar; the whites of four eggs; one-fourth of a teaspoonful of cream of tartar; the yolks of three eggs; flavor with vanilla

From The national course in home economics, 1917

Serves 1

Recipe by Gretta Tibbitts.

Presented as published in 1917. 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

620Calories

17 gProtein

136 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories620 kcal

Protein17 g

Carbohydrates136 g

Fiber0 g

Sugars101 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2.8 mg

Potassium266 mg

Calcium9.4 mg

Iron2.4 mg

Magnesium12 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.8 mg

Folate66 mcg

Choline0 mg

Caffeine0 mg

Water110 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 164. The excerpt below is the record exactly as published.

VELVET SPONQE CAKE. Sift five times one-third of a cupful of flour, also sift five times one half cupful of granulated sugar. Whip the whites of four eggs to stiff froth, add when partially beaten one-fourth of a teaspoonful of cream of tartar. Beat in the sugar, then the yolks of three eggs and lastly the flour, stirring very lightly after adding the flour. Fla\or with vanilla

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