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White Sponge Cake
From The national course in home economics, 1917
Serves 10
Presented as published in 1917. 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
220Calories
6 gProtein
40 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories220 kcal
Protein6.4 g
Carbohydrates40 g
Fiber0 g
Sugars30 g
Total Fat4.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol149 mg
Sodium58 mg
Potassium153 mg
Calcium25 mg
Iron1.4 mg
Magnesium8.2 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A64 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate39 mcg
Choline118 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 160. The excerpt below is the record exactly as published.
WHITE SPONGE CAKE. The whites of eight eggs beaten to a froth, one cup of flour, one and one-half cups of pulverized sugar and one teaspoonful of cream of tartar. Sift the flour, sugar and cream of tartar together several times, then add about one-half of it slowly to the eggs, then put in two tablespoonfuls of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.