White Sponge Cake

Name: White Sponge Cake
Ingredients: whites of 8 eggs; 1 tsp. vanilla; 1 tsp. cream tartar; 0.25 tsp. salt; 1 c. sugar, fine granulated; 0.5 c. flour

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

1601Calories

57 gProtein

255 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories1601 kcal

Protein57 g

Carbohydrates255 g

Fiber0 g

Sugars203 g

Total Fat40 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1488 mg

Sodium1157 mg

Potassium1453 mg

Calcium239 mg

Iron11 mg

Magnesium66 mg

Phosphorus860 mg

Zinc5.7 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D8 mcg

Vitamin C0 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.2 mcg

Vitamin B60.7 mg

Vitamin B123.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.1 mg

Niacin (B3)4.5 mg

Folate288 mcg

Choline1176 mg

Caffeine0 mg

Water314 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 93. The excerpt below is the record exactly as published.

i tsp. vanilla i tsp. salt Line oblong pan with greased paper. When baked, remove paper, spread with jelly and roll. White Sponge Cake Ingredients : whites of 8 eggs i tsp. vanilla i tsp. cream tartar \ tsp. salt i c. sugar, fine granulated

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