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White Sponge Cake
From The household (of the Detroit free press), 1886
Serves 2
Cut in small squares to serve.
Presented as published in 1886. 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
612Calories
25 gProtein
125 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories612 kcal
Protein25 g
Carbohydrates125 g
Fiber0.3 g
Sugars65 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium180 mg
Potassium48 mg
Calcium171 mg
Iron2.2 mg
Magnesium10 mg
Phosphorus258 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.1 mg
Folate50 mcg
Choline0.1 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 364. The excerpt below is the record exactly as published.
WHITE SPONGE CAKE. Place a clean sieve over an earthen bowl and measure into the sieve one cup of powdered sugar, one-half cup of flour, one-half cup of corn starch, one teaspoonful of Royal baking powder ; run them through together; have ready the whites of eight eggs beaten to a stiff froth; add one teaspoonful of rose extract
Cook this with the app: pantry check, scaling, and the assistant.