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Velvet Sponge Cake No 2

Name: Velvet Sponge Cake No 2
Yield: 10 servings
Ingredients: 2 cups sugar; 21/2 cups sifted flour; 5 eggs; 2 t-spoons Royal baking pow-; 1 cup boiling water; Flavoring

From Atlanta women's club cook book, 1921

Serves 10

Presented as published in 1921. 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

323Calories

7 gProtein

68 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories323 kcal

Protein6.9 g

Carbohydrates68 g

Fiber0.3 g

Sugars40 g

Total Fat3.1 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol93 mg

Sodium160 mg

Potassium84 mg

Calcium101 mg

Iron3.9 mg

Magnesium13 mg

Phosphorus175 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.5 mg

Folate68 mcg

Choline74 mg

Caffeine0 mg

Water41 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 56. The excerpt below is the record exactly as published.

VELVET SPONGE CAKE NO 2. 2 cups sugar. 21/2 cups sifted flour. 5 eggs. 2 t-spoons Royal baking pow- 1 cup boiling water. der. Flavoring

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