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White Sponge Cake
From How we cook in Tennessee .., 1906
Serves 8
Recipe by Mrs. A. H. Ellington.
Presented as published in 1906. 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
199Calories
6 gProtein
38 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories199 kcal
Protein5.6 g
Carbohydrates38 g
Fiber0 g
Sugars25 g
Total Fat3.3 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol116 mg
Sodium104 mg
Potassium65 mg
Calcium53 mg
Iron1.5 mg
Magnesium8.2 mg
Phosphorus91 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate40 mcg
Choline92 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 77. The excerpt below is the record exactly as published.
White Sponge Cake. — Whites five eggs, one cup flour, one cup sugar, one teaspoon baking powder, vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.