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White Sponge Cake
From The complete cook book, 1900
Serves 4
Presented as published in 1900. 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
743Calories
18 gProtein
150 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein18 g
Carbohydrates150 g
Fiber0 g
Sugars101 g
Total Fat9.6 g
Saturated Fat2.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol326 mg
Sodium481 mg
Potassium209 mg
Calcium259 mg
Iron5.5 mg
Magnesium29 mg
Phosphorus314 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A140 mcg
Vitamin E0.9 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate141 mcg
Choline257 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 104. The excerpt below is the record exactly as published.
WHITE SPONGE CAKE. . Seven eggs, two cups of granulated sugar, two cups of sifted flour, two-thirds of a cup of cold water; flavor to taste; one tablespoonful of baking powder
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