White Sponge Cake

Name: White Sponge Cake
Ingredients: The whites of ten eggs; one tumbler of sifted flour; one and a half tumblers of sifted white sugar; half a teaspoonful of cream of tartar; a pinch of salt

From La cuisine creole, 1885

No soda required.

Presented as published in 1885. 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

6Calories

0 gProtein

2 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories6.3 kcal

Protein0 g

Carbohydrates1.5 g

Fiber0 g

Sugars0 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.3 mg

Potassium403 mg

Calcium0.2 mg

Iron0.1 mg

Magnesium0 mg

Phosphorus0.1 mg

Zinc0 mg

Copper0 mg

Manganese0 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 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water0 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 60. The excerpt below is the record exactly as published.

WHITB SPONGB CAKE. The whites of ten eggs, beaten to a f roth ; one tumbler of sifted flour, one and a half tumblers of sifted white sugar, half a teaspoonf ul of cream of tartar, and a pinch of sait

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