Vienna Sponge Cake

Name: Vienna Sponge Cake
Ingredients: fifteen eggs; one pound of powdered sugar; one pound of pastry flour

From Perfection in baking, 1895

Presented as published in 1895. 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

4461Calories

134 gProtein

808 gCarbs

79 gFat

Full nutrition (34 nutrients)

Calories4461 kcal

Protein134 g

Carbohydrates808 g

Fiber0 g

Sugars446 g

Total Fat79 g

Saturated Fat23 g

Monounsaturated Fat27 g

Polyunsaturated Fat14 g

Omega-30.3 g

Cholesterol2790 mg

Sodium1079 mg

Potassium1688 mg

Calcium502 mg

Iron17 mg

Magnesium192 mg

Phosphorus1948 mg

Zinc13 mg

Copper1.3 mg

Manganese3.1 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A1200 mcg

Vitamin E7.9 mg

Vitamin K2.3 mcg

Vitamin B61.6 mg

Vitamin B126.7 mcg

Thiamin (B1)1 mg

Riboflavin (B2)3.5 mg

Niacin (B3)5 mg

Folate353 mcg

Choline2205 mg

Caffeine0 mg

Water627 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 19. The excerpt below is the record exactly as published.

Vienna Sponge Cake. COLD Beat the whites of fifteen eggs very stiff; add by handfuls part of one pound of powdered sugar, then add the remainder of the sugar and the yolks of fifteen eggs, stirring in carefully. Take out the beater and mix in one pound of pastry flour

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