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White Sponge Cake
From The century cook book, 1894
Serves 1
Presented as published in 1894. 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
523Calories
56 gProtein
71 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein56 g
Carbohydrates71 g
Fiber0 g
Sugars37 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.4 mg
Potassium840 mg
Calcium5.5 mg
Iron1.6 mg
Magnesium6.9 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline0 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 73. The excerpt below is the record exactly as published.
White Sponge Cake. Stir together one and one-half tumblers of sugar, with one tumbler of flour and one tea- spoonful of cream tartar. When these are thoroughly mixed, add the whites of ten eggs
Cook this with the app: pantry check, scaling, and the assistant.