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White Sponge Cake

Name: White Sponge Cake
Yield: 2 servings
Ingredients: one tumbler sifted flour; one and one-half of powdered sugar; one heaping teaspoon cream tartar; a little salt; the whites of ten fresh eggs

From The new home cook book, 1896

Serves 2

This is an excellent cake.

Presented as published in 1896. 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

796Calories

33 gProtein

112 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories796 kcal

Protein33 g

Carbohydrates112 g

Fiber0 g

Sugars98 g

Total Fat24 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium359 mg

Potassium767 mg

Calcium144 mg

Iron5.2 mg

Magnesium33 mg

Phosphorus509 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1 mg

Folate138 mcg

Choline735 mg

Caffeine0 mg

Water192 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new home cook book (1896), page 137. The excerpt below is the record exactly as published.

WHITE SPONGE CAKE. Mrs. L. H. Smith. One tumbler sifted flour, one and one- half of powdered sugar, one heaping teaspoon cream tartar, and a little salt; sift all together into a dish ; beat the whites of ten fresh eggs

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